Buckwheat Waffles with Dark Chocolate and Lingonberry Powder
Lingonberries are a perfect match with dark chocolate and crunchy buckwheat waffles. Sourced from pristine environments, our organic lingonberries are carefully harvested, ensuring a rich blend of flavour and nutritional benefits. Our specialised freeze-drying process preserves the full spectrum of vitamins, antioxidants, and fibre found in wild lingonberries.
- 1 1/2 cups (200 g) 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
- 1 cup ( 240 ml) milk
- 1/4 cup ( 60 ml) water
- 1 cup ( 240 ml) plain yogurt
- 1/2 cup ( 120 ml) butter, melted
- For serving: melted dark chocolate, LOOV freeze-dried organic wild lingonberry powder
1. Turn on your waffle maker on a medium heat.
2. In a large bowl, whisk together the dry ingredients: buckwheat flour, baking powder, salt, lingonberry powder and cinnamon.
3. Beat the egg whites while adding the sugar with a hand mixer until you have soft peaks.
4. In a separate bowl, whisk together the egg yolks, the melted butter, yogurt, milk, and water.
5. Pour the yogurt/milk/butter/egg mixture into the dry ingredients mixture and stir.
6. It may come up a bit lumpy, but it's perfectly fine.
7. Gently stir half of the egg white mixture into the batter until completely incorporated.
8. 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.
9. Grease the inside of the waffle maker with some butter and pour a bit of the batter into the waffle maker. Cook until ready.
10. Melt some dark chocolate in a water bath and pour it onto the waffles.
11. Sprinkle some tart and zingy lingonberry powder on top and enjoy!
