Summary

Ingredients

For the batter: (waffles)

• 3 tablespoon corn kernels, (no popcorn) +
• 3 tablespoon amaranth, whole +
• 200 g buckwheat, whole +
• 8 almond (s), bitter +
• 32 almond (s), sweet +
• 5 grains pepper +
• Grind 3 tablespoon brown rice (medium grain) together
• 1 teaspoon turmeric +
• 2 teaspoons salt, (seasoning salt) +
• 1 pinch (s) cane sugar +
• 1 pinch (s) salt, with it
• 400 ml sparkling mineral water
• 3 egg (s)
• 3 tablespoon balsamic vinegar, dark

For the filling: (cake)

• 300 g veetables, frozen (broccoli cauliflower + carrots)
• 150 g cheese, rated oat cheese
• 20 g iner, cut into small pieces
• 2 chilli pepper (s), pickled piri piri cut into small pieces
• 7 fig (s), finely chopped
• 80 g olives, reen filled with paprika, cut + left whole
• 2 apples, grated around the gratin
• Fat, for the forms

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Instructions

1. Dough: mix the dry ingredients first, then add the liquids. (For waffles, the baking time is 4-5 minutes on the highest heat)
2. Mix the vegetables. Fold in the dough. Place in three greased 0.75 l ovenproof dishes + bake in the cold oven at 160 ° C, fan-assisted, for 60 minutes. Top + bottom heat, preheat, bake approx. 180 ° - 190 ° C for approx. 40- 50 minutes.
3. Note: The waffles were made by the way, the dough looked so good that I couldn`t resist to branch off part of it, for 3 waffles it was enough. Good Appetite.