Buckwheat waffles with sunflower seeds

Ingredients for 2 servings:

• 150 ml soy milk (soy drink), unsweetened
• 2 tbsp soy flour
• 3 tbsp flour (buckwheat flour)
• 1 tbsp corn flour
• 3 tbsp cornstarch
• 1 tbsp amaranth, puffed, if desired
• 1 tsp, leveled arrowroot flour
• 1 tsp, ground locust bean gum
• 1 tsp, leveled baking powder
• 1 pinch of salt
• 3 tbsp sunflower seeds
• Fat for the waffle iron

Instructions

Working time approx. 8 minutes; Rest time approx. 7 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

gluten-free, egg-free, dairy-free, vegan and still delicious!

Combine all ingredients and whisk or use a mixer with the soy milk to form a smooth, slightly viscous batter. The batter should roll off the whisk until it is sticky. Let the batter rest for 7 minutes. Preheat and grease a waffle iron. Bake crispy waffles in batches from the batter. The waffles can be enjoyed, similar to bread, with savory spreads such as cheese or sweet ones such as jam, applesauce, or plum compote. The waffles taste best when eaten fresh and still lukewarm. Another practical feature is that you can pack them and take them with you as a small snack. Especially for people with gluten intolerance, it is always difficult to find something quick to eat on the go. Possible variations: flaxseed instead of sunflower seeds, walnuts, with 1 tablespoon of chopped parsley, without puffed amaranth, with chopped walnuts, potato starch instead of cornstarch.