• 8servings
  • 25minutes
  • 172calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, P
MineralsFluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tbsp linseeds

  2. 4 tbsp wholemeal flour

  3. 4 tbsp buckwheat flour

  4. 4 tbsp plain white flour

  5. 2 tsp soft light brown sugar

  6. 2 tsp baking powder

  7. 1 medium egg, separated

  8. 225ml (8fl oz) buttermilk

  9. 2 medium egg whites

  10. For the sauce

  11. 175ml (6fl oz) apple juice

  12. 2 dessert apples, cut into 1cm ( 1/2in) chunks

  13. 1/2 tsp vanilla extract

  14. 125g (4 1/2oz) fresh raspberries

Instructions Jump to Ingredients ↑

  1. To make the sauce, bring the apple juice to the boil in a frying pan over a high heat and cook for 1 minute. Add the apples and simmer for 4 minutes or until just tender but still firm. Remove from the heat and leave to cool to room temperature. Stir in the vanilla extract and raspberries.

  2. Place the linseeds in a mini food processor or spice grinder and grind to a coarse meal. Transfer to large bowl and add the wholemeal flour, buckwheat flour, plain white flour, brown sugar, baking powder and salt. Stir to mix well.

  3. Combine the egg yolk and buttermilk in a small bowl. Whisk the 3 egg whites in a large bowl until stiff peaks form. Make a well in the centre of the dry ingredients and stir in the egg yolk mixture. Gently fold in the egg whites.

  4. Heat a nonstick waffle iron or maker and spray it with cooking spray or oil it lightly with oilive oil. Spoon the batter into the iron, spreading it gently. Close and cook for about 2 minutes or until golden brown and crisp. Serve the waffles warm with the apple-raspberry sauce.


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