So there I was, thinking about what I could make myself for breakfast and I decided to make the Baked Banana Oatmeal. Just before I started making my breakfast I had one last look at Instagram and what did I come across? The fact that it was International Waffle Day today!
As Wikipedia best describes it: Waffle Day is a tradition that is celebrated in Sweden, and to a lesser extent elsewhere, on March 25. Waffles are typically eaten on this day. The name comes from Vårfrudagen (“Our Lady’s Day”), which in vernacular Swedish sounds almost like Våffeldagen(waffle day). Our Lady’s Day is celebrated on March 25 (nine months before Christmas), the Christian holiday of Annunciation, and the Waffle Day is hence celebrated on the same day although it has no religious connections to Our Lady’s Day.
I therefore had no choice but to make waffles for breakfast instead. I wanted to make a gluten and sugar free version of waffles so I went for the following combination of ingredients (I’m sure you have them all in your pantry):
Ingredients (makes 2 Belgian waffles):
1 egg white
pinch of salt
1 egg yolk
3/4 tbsp honey
pinch of vanilla powder
2 splashes of milk
3/8 cup hazelnut meal (you can use almond meal as well)
1/4 tsp baking soda
1. In a small bowl, whisk together the egg white and a pinch of salt until stiff peaks form.
2. In a separate bowl, whisk together the egg yolk, honey and vanilla until creamy and pale. Add the hazelnut meal and baking soda and mix until combined. Add milk if necessary.
3. With a spatula, softly fold the egg whites into the hazelnut mixture.
4. Pour the batter into a heated waffle iron and bake until golden brown. These waffles bake really quickly – it took mine only 2 minutes.
5. Serve with warm strawberries and raspberries and some Greek yogurt.