Spinach waffles {without milk}
Bon clairement l’épinard c’est le légume le plus controversé à la maison, il y a ceux qui l’adore et ceux qui le déteste ! Alors exit les épinards à la crème, on mise plutôt sur des recettes où la couleur est présente mais pas le goût ! C’est le cas de ces gaufres aux épinards bien vertes dont j’ai mis un petit moment avant de trouver la recette parfaite ! Le petit secret est de ne pas cuire les épinards mais de les ajouter crus à la pâte, ce qui donne cette jolie couleur verte et ce goût plutôt neutre.
As a result, They are perfect both savory and sweet.,
so at home we make the quantity that I gave you to be able to keep some for snack or breakfast ! As for savory toppings, it's up to you., here we like to accompany them hummus, avocado and lemon yogurt sauce with a few green onions (and I swear it's a treat). You accompany it with a good salad of raw vegetables and here you are with a complete dish that pleases everyone ! And when it comes to sweet, anything goes, but the banana/chocolate combo (or spread) remains my favorite !!!
Spinach waffles {without milk}
FOR A FORTNIGHT
- 400 g of flour T65
- 250 g fresh spinach
- 4 eggs
- 10 cl vegetable milk (here oats)
- 10 cl of neutral vegetable oil
- 1 baking powder
- 1 pinch of salt
- Pour the flour into a bowl and add the salt and yeast then stir and make a well.
- In a blender, mix together the washed and coarsely chopped raw spinach, eggs, milk and oil until smooth.
- Mix this preparation gradually with the flour and mix well so as not to form lumps.
- Let the dough rest for a minimum 1 overcast hour.
- Bake your waffles as usual, environ 3 To 4 minutes
