Buckwheat whole grain waffles

Ingredients for 8 servings:

• 150 g buckwheat (wholemeal flour)
• 1 ½ tbsp rice flour
• 1 tsp, heaped cream of tartar baking powder (whole grain)
• 1 tsp, heaped guar gum
• 3 tbsp raw cane sugar
• 1 pinch of vanilla powder
• 1 ½ tbsp oil (sunflower)
• 125 ml water
• 200 ml soy milk (soy drink), maybe a little more
• some margarine, for the waffle iron

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

milk and egg free, gluten free, also soy free possible

Mix all the dry ingredients together. Stir in the oil, water, and soy milk to form a thick batter and let it rest for about 30 minutes. Preheat a non-stick waffle iron and brush with margarine, ideally using a pastry brush. Pour a small ladleful of batter into the waffle iron for each waffle and bake until nicely browned, for 2-4 minutes, depending on the waffle iron and heat setting. You may need to re-grease the waffle iron after 2-3 waffles. The waffles are very filling and only slightly sweet. The buckwheat flour gives them a slightly nutty flavor and they taste moist and delicious even cold. They taste great with powdered sugar, maple syrup, homemade red currant jelly, and homemade vanilla sauce, or simply on their own. Tip: The 200 ml of soy milk can be replaced with 200 ml of water.