Prep Time 10 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 30 minutes
Servings 5 waffles
- 85 g butter soft
- 60 g brown sugar
- 110 g wheat flour
- 50 g of ground hazelnuts
- 1 tsp baking powder
- 40 g of
- 120 ml of vegetable milk
- 2 eggs from happy chickens size Small
- 280 g apricot halves from the tin 410g natural sweetet
- 250 ml apple juice
- 1 tsp lemon zest
- 1-2 cloves
- 2 tsp cornstarch
Beat the butter and sugar with the hand mixer until frothy. Gradually stir in the eggs. Mix flour with baking powder and nuts and mix alternately with the milk under the butter egg mass.
Grate the marzipan roughly and stir in the batter.
Let the dough rest for 20 minutes.
Wash the apricots and cut into strips.
Boil the apple juice, lemon zest and cloves in a small pot. Mix the cornflour with a little cold water, add to the broth and bring to a boil. Put the pot in front of the heat, add the apricots and let it rest for 10-15 minutes.
Bake waffles in hot waffle iron in portions golden brown.
Serve with apricot compote. The waffles taste fresh the best.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg