Robat waffles + vegetable cake

Ingredients for 3 servings:

• 3 tbsp corn kernels (not popcorn) +
• 3 tbsp amaranth, whole +
• 200 g buckwheat, whole +
• 8 almonds, bitter +
• 32 almond(s), sweet +
• 5 grains of pepper +
• 3 tbsp brown rice (medium grain) grind together
• 1 tsp turmeric +
• 2 tsp salt (seasoning salt) +
• 1 pinch(s) of cane sugar +
• 1 pinch(s) of salt, plus
• 400 ml mineral water, carbonated
• 3 eggs
• 3 tbsp balsamic vinegar, dark
• 300 g frozen vegetables (broccoli, cauliflower + carrots)
• 150 g cheese, grated goat cheese
• 20 g ginger, finely chopped
• 2 chili peppers, pickled Piri Piri, finely chopped
• 7 figs, finely chopped
• 80 g olives, green, stuffed with peppers, sliced ​​+ left whole
• 2 apples, grated around the core
• Fat, for the molds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free / cow’s milk-free / own recipe

Batter: first mix the dry ingredients, then add the liquids. (For waffles, the baking time is 4-5 minutes at the highest heat). Mix the vegetables. Fold in the batter. Pour into three greased 0.75 l ovenproof dishes and bake in a cold oven at 160°C (convection oven) for 60 minutes. Preheat oven to 180°C (top and bottom heat), then bake for 40-50 minutes. Note: The waffles came together as we went; the batter looked so good that I couldn’t resist taking some off; there was enough for 3 waffles. Enjoy.