Waffles with spinach pesto, carrot stump and fennel

by Therese Elgqvist

Waffles that can be served with both sweet and savoury toppings. With natural sweetness from oats - and crunch from whole oatmeal - this is a basic recipe that can be varied with different toppings but also by flavouring the batter; for example, try mixing a handful of fresh basil and mint into the batter for great colour and lots of flavour!

30 minutes, 4 servings / 6 waffles

Ingredients

Topping
  • 2 carrots
  • 1 tbsp cold-pressed rapeseed oil
  • 1/2 teaspoon dried tarragon
  • 1 small fennel
  • Olive oil
  • Flaked salt
Spinach pesto
  • 65 grams fresh baby spinach
  • 1 pot of fresh parsley
  • 1 tbsp nutritional yeast / b-yeast
  • 3/4 dl cold-pressed olive oil
  • 1 tsp apple cider vinegar
  • 1 dl almonds
  • Salt

For serving

  • 1/2 dl almonds
  • A few pinches of beetroot sprouts, or other shoots or sprouts

Preparation

Whisk together the ingredients for the batter. Leave to swell for 20 minutes.

Heat the oven to 200°C. Scrub the carrots, cut into smaller pieces. Place on a baking tray and toss with a little oil. Roast until soft, about 25 minutes. Mash together into a stump along with the canola oil and tarragon. Season to taste with salt.

Reduce the oven temperature to 175°C. Place the almonds (1 1/2 dl) on a baking tray, toast in the middle of the oven for 5-7 until they start to smell nutty. Leave to cool. Coarsely chop 1/2 of the almonds, set aside.

Mix together the ingredients for the pesto until smooth. Season to taste with salt.

Chop or thinly slice the fennel.

Bake the waffles in a waffle iron until golden and crusty.

Serve the waffles freshly baked, topped with spinach pesto, carrot stump, fennel and toasted almonds.

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