Buckwheat Waffles with Dark Chocolate and Lingonberry Powder

Buckwheat Waffles with Dark Chocolate and Lingonberry Powder

• 200g (1 1/2 cups) organic buckwheat flour
• 2-3 tsp baking powder
• Sea salt
• 0,5 tsp of cinnamon
• 1 tbsp LOOV freeze-dried organic wild lingonberry powder
• 2 eggs, separated
• 2 tbsp coconut sugar
• 240ml (1 cup) milk
• 60ml (1/4 cup) water
• 240 ml (1 cup) plain yogurt
• 120ml (1/2 cup) butter, melted
• For serving: melted dark chocolate, LOOV freeze-dried organic wild lingonberry powder

Turn on your waffle maker on a medium heat. In a large bowl, whisk together the dry ingredients: buckwheat flour, baking powder, salt, lingonberry powder and cinnamon. Beat the egg whites while adding the sugar with a hand mixer until you have soft peaks. In a separate bowl, whisk together the egg yolks, the melted butter, yogurt, milk, and water. Pour the yogurt/milk/butter/egg mixture into the dry ingredients mixture and stir. It may come up a bit lumpy, but it's perfectly fine. Gently stir half of the egg white mixture into the batter until completely incorporated. Add remaining half of the egg whites by gently folding them through the batter until just combined. Try not to deflate the egg whites too much. The batter is now done. Grease the inside of the waffle maker with some butter and pour a bit of the batter into the waffle maker. Cook until ready. Melt some dark chocolate in a water bath and pour it onto the waffles. Add some tart and zingy lingonberry powder and enjoy!