Buckwheat waffles

Basic dough

4 portions (8 waffles), no eggs

 

Ingredients:

100g buckwheat grains

200ml water

 

200g buckwheat flour

300ml milk or water (it depends what you favor more, I generally use oat milk instead of cow milk)

1tsp starch

1tsp baking powder

pinch of salt

 

  1. Add the buckwheat grains into a pot with the water and bring it to boil, now turn the heat down and let it cook slightly until the liquid is soaked up completely. Watch out to not let the grains overcook, we want them a bit crunchy! When they are ready let them cool down.
  2. Separately mix the buckwheat flour with the water or milk and the rest of the ingredients to a thick dough. We need the right amount of thickness, having it too liquid means you will have difficulty to keep the dough in the waffle maker and it runs off but you don't want it too sticky either.
  3. Now, mix the cooled down buckwheat grains well with the prepared dough.
  4. That's the basic dough. It is up to you now what to make out of it. If you want to have it more sweet you could add some honey or other sweet variations. Scrolling further down you will find some more recipes for waffles which are more for the savory tongue

Buckwheat waffles

beetroot

It's pink dough :)

Ingredients:

Basic dough (look above for recipe)

1 1/2 fresh beetroot (organic should be preferred)

1 onion or shallot

pinch of salt 

pinch of pepper

 

  1. If you purchased an organic beetroot you can leave the skin on but wash it properly. If you don't like to use the skin peel it off. 
  2. After peeling off the skin of the onion and if necessary the beetroot skin, grate both and season with salt and pepper.
  3. Now mix it with the basic dough thoroughly.
  4. Heat up the waffle maker and rub it with some oil to avoid the dough sticking onto it.
  5. Add a good big spoon of dough into the waffle maker and fry it until it is crunchy depending on the time your waffle maker needs.

Serve it with some herbal curd or cottage cheese.

Buckwheat waffles

Carrots

Buckwheat waffles
Carrot waffles - mycleanlife

 

Ingredients:

Basic dough (look above for recipe)

3 carrots (organic should be preferred)

1 onion

pinch of salt

pinch of pepper

 

  1. If you purchased organic carrots you can leave the skin on but wash it properly. If you don't like to use the skin peel it off. 
  2. After peeling off the skin of the onion and if necessary the carrot skin, grate both and season with salt and pepper.
  3. Now mix it with the basic dough thoroughly.
  4. Heat up the waffle maker and rub it with some oil to avoid the dough sticking onto it.
  5. Add a good big spoon of dough into the waffle maker and fry it until it is crunchy depending on the time your waffle maker needs.

Green spelt patties

with savoy cabbage

4 portions (or deep freeze some of the patties - it is ideal to have it ready for work)

 

Ingredients:

140g organic green spelt shred (or buy grains and shred them yourself)

180ml water

vegetable paste (if you want to use vegetable broth reduce the amount of water accordingly)

palm of chopped parsley

2 carrots (organic should be preferred)

1 celery stalk

1 onion

2 organic eggs

half a cup bread crumbs

pinch of salt

pinch of pepper

additional herbs or spices as liked - caraway seeds are welcome here since the side dish is cabbage and they have an anti-flatulence effect.

1tsp ghee

 

10 leafs of savoy cabbage

1 tsp ghee

half a cup water

 

  1. Add the green spelt shred into a pot and bring it to boil with the water and the vegetable paste. Turn down the heat and let the liquid get soaked up. You may have to add some more water if it is used up completely before the green spelt is done.
  2. Meanwhile prepare the onions, celery and carrots. Cut the onions and the celery in small pieces and grate the carrot.
  3. Mix the cooked green spelt with the onions, celery, carrots, parsley and additional herbs and spices. Add two eggs and bread crumbs, depending on the consistency add some more bread crumbs or use less in the first place. A too little amount of bread crumbs will leave the patties too loose and they can fall apart. Let it sit for a short while.
  4. In the meantime wash the savoy cabbage and cut it into stripes.
  5. Fry the cabbage with some ghee and then let it simmer with some added water. Don't overcook the cabbage even if it reduces the flatulence effect! The more carful the cabbage is processed the more ingredients stay inside. I like to add caraway seeds because of the taste and it helps with the digestion. 
  6. While the cabbage simmers form small patties out of the green spelt mix and fry them in a pan until they are golden.
  7. Now serve them on a plate and garnish the savoy cabbage as a side dish. The different colors are a beautiful combination. Mustard is a nice addition to the dish.

caramelized asparagus (white)

A crisp one

2 portions

 

Ingredients:

500g white asparagus

1 tbsp sugar beet molasses (or maple syrup, depending on what you favor)

1-2 tbsp lemon juice (if you like it a bit more sour you can use some more)

small hand full of chives

7-8 chive blossoms

pinch of salt

pinch of pepper

1 tbsp ghee

 

  1. Unlike the green asparagus the white one needs its skin to be peeled off. Also cut the ends since they are often dry. Keep the peeled off skin, you will need it to make a broth out of it which will give a really intense flavor to an asparagus soup you can make out of it. Or deep freeze it for a later time. Sustainability also means to use up what ever you have and make the most out of it!
  2. Now chop the chives. Pluck the chive blossoms of the stalk and put them aside (you can throw the stalks away, they are usually far too hard to eat).
  3. Cut the peeled asparagus into diagonal pieces of approx. 2 cm length and fry them with the ghee in a pan until they reached a slight color. You can also use a different kind of fat but watch out that is is neutral in taste to not spoil the fantastic asparagus taste. 
  4. Now add the sugar beet molasses (it is quite intense, if you want it lighter in taste you may want to use maple syrup or agave syrup) and slightly toss the asparagus with it. Pour the lemon juice in the pan and stir the asparagus. Now season your dish with some salt and pepper.
  5. At the end, add the chive and the blossoms and toss it shortly. Now you can serve the asparagus! And don't forget to enjoy a good wine with it.
  6. I made two kinds of potato salad to go with it but you can also just have some bread to dip the fantastic sauce in.