John Myers
Ingredients for 3 servings:
- 35 g basil leaves
- 25 g butter, room temperature
- 2 eggs, size L
- 30 ml water
- ½ organic lime(s)
- ½ organic lemon(s)
- 1 pinch of salt
- 70 g spelt flour type 630
- 20 g coconut flour, alternatively more spelt flour
- 5 g baking powder
- 30 g xylitol (sugar substitute)
- 150 g Greek yogurt
- ½ organic lime(s)
- ½ organic lemon(s)
- 10 g xylitol (sugar substitute)
Instructions
Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Basil once prepared sweetly
Wash and dry the lemon and lime thoroughly. Coarsely grate the zest. Set aside some of the lime zest for garnish. Juice the fruit. We’ll need half each for the waffles and the yogurt, so set it aside separately. Place the basil leaves, 2 eggs, butter, xylitol, and a pinch of salt in a tall, narrow bowl and mix thoroughly with a hand blender. It’s okay if there are still some larger pieces of leaves. Now add the juice and zest of half a lime and half a lemon, the water, spelt flour, baking powder, and coconut flour to the bowl and mix briefly with a hand blender. Just until all the ingredients are combined. Let the batter rest for 10 minutes. During this time, prepare the yogurt. Combine the yogurt, xylitol, and the remaining juice and zest of the lime and lemon in a bowl until creamy and sprinkle with the reserved lime zest. Bake the waffles in the preheated waffle iron. I made enough batter for three fillings for five heart-shaped waffles each. Serve with yogurt.
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