Rye waffles
12 servings
10 minutes
Rye waffles are a refined blend of Belgian culinary traditions and the benefits of rye flour. They have a rich coffee-chocolate flavor complemented by a delicate vanilla note. Historically, waffles were a symbol of coziness and home warmth, and their rye variation adds sophistication and health benefits. Cooked in a waffle maker, they acquire an appetizing golden crust while remaining crispy yet light and low-calorie. An ideal choice for a morning breakfast or a cozy evening with a cup of hot coffee, they pair harmoniously with honey, nuts, or fresh berries. These waffles are a find for gourmets who appreciate the balance of taste and health.
1
Beat the eggs with powdered sugar (or honey). Mix flour, cocoa, and vanillin, sift into the egg-sugar mixture, and mix with a mixer. Add baking soda extinguished with vinegar and mix.
- Chicken egg: 4 pieces
- Powdered sugar: 1 tablespoon
- Rye flour: 300 g
- Cocoa: 1 tablespoon
- Vanillin: 0.5 teaspoon
- Slaked soda: 1 teaspoon
2
Pour 1.5 tablespoons of instant coffee into 200 ml of boiling water. Add 3 tablespoons of coffee drink to the mixture and stir. Add warm water and mix everything together until you get a consistency similar to 10% sour cream (liquid). Heat the waffle maker and grease it with olive oil. Cook the waffles until golden brown. They turn out crispy, aromatic, and most importantly, low-calorie!
- Instant coffee: 3 tablespoons
- Water: 100 ml
- Instant coffee: 3 tablespoons
- Water: 100 ml
3
Pour 1.5 tbsp of instant coffee into 200 ml of boiling water. Add 3 tbsp of coffee drink to the mixture and stir. Add warm water. Mix everything. The consistency should be like 10% sour cream (liquid). Heat the waffle maker and grease it with olive oil. Cook the waffles until golden brown. They turn out crispy and fragrant, and most importantly, low-calorie!
- Instant coffee: 3 tablespoons
- Water: 100 ml
- Instant coffee: 3 tablespoons
- Water: 100 ml