Ingredients for approx. 6 servings:
2 oranges
140 g sugar
300 g orange marmalade
1 tbsp butter
2 tbsp orange liqueur (e.g. Cointreau)
1 beetroot, 2 carrots, 4 eggs (M)
125 g butter, salt
1 pk vanilla sugar
1/2 organic lemon
200 ml milk
50 g spelt flour (type 630)
50 g cornflour
1 tsp baking powder
25 g poppy seed
50 g ground hazelnuts
Grease for the waffle iron
Icing sugar for dusting
Preparation:
1. Squeeze the juice from the oranges, mix with 50 g sugar, orange marmalade and butter until the sugar has dissolved. Add orange liqueur, allow sauce to cool and leave to cool in the fridge for approx. 60 minutes.
2. Peel the beetroot and carrots and grate finely separately. Separate the eggs, beat the egg whites until stiff. Beat the egg yolks with the butter, remaining sugar (90 g), a pinch of salt and vanilla sugar until foamy. Finely grate the lemon zest. Stir in the milk, flour, cornflour and baking powder.
3. Divide the dough into two equal portions. Mix the beetroot with the poppy seeds in one beetroot and poppy seeds into one and carrots and hazelnuts into the other. Fold in half of the beaten egg whites.
4. Bake the dough in batches in a waffle iron (greased if necessary) to form waffles, sprinkle with icing sugar and serve with orange sauce.
Tip: Serve with vanilla ice cream or whipped cream.
Preparation time approx. 45 minutes plus cooling time
Nutritional values per portion approx.:
Calories: 622
joules: 2606
Protein: 9.9 g
Fat: 34.9 g
(FoodCentrale by ddp images)
