Sunday it is and time for a waffle breakfast! This is a new experiment with the batter and it turned out ok.
This recipe makes a small portion of four waffles, which is just perfect for two.
1 dl skimmed milk, 2 free range eggs, 1 dl almond flour, 1.5 dl whole meal flour, 0.5 tsp baking powder and 2 tbsp olive oil.
Mix the batter and refridgerate for 30 min. Use a waffle iron to make your waffles and brush on a little olive oil.
Serve with sliced avocado topped with lemon juice and pumpkin seeds, and chèvre topped with agave syrup. Try also blue cheese and apple jam.