Våfflor med sötpotatis, grönkål och avokado

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Frasiga havrevåfflor toppade med sötpotatis, grönkål och avokado. Få saker är så mycket barndom för mig som våfflor. Minns hur mormor burkade grädda meterhöga (i alla fall så jag minns det) högar av mumsiga våfflor, som vi toppade med mängder av vispad grädde och mormors jordgubbssylt. G O T T. Idag blir det våfflor med matig topping, dessutom med en extra protein boost eftersom de är gjorda på havremjöl och Plant protein booster från Puori. Ekologiskt, växtbaserat och perfekt i världens (kanske) godaste växtbaserade våffelrecept!

Våfflor med sötpotatis, grönkål och avokado

4 portioner

Ingredienser

3 dl havremjöl

4 skopor Puori plant protein booster (1/2 dl)

1 dl havregryn

1 1/2 tsk bakpulver

4 1/2 dl växtdryck

2 msk olivolja

1/2 tsk salt

Topping

1 stor sötpotatis

3 schalottenlökar

100 gram grönkål

1 avokado

Olivolja

Salt och svartpeppar

Till servering

Groddar

Växtbaserad yoghurt

Färsk mynta

En god olivolja (valfritt)

Gör såhär

Vispa ihop ingredienserna till smeten. Låt svälla 20 minuter.

Värm ugnen till 200°C.

Skrubba och tärna sötpotatisen. Skala och strimla löken. Skär bort den grövsta biten av grönkålsstammen, riv resten i mindre bitar. Blanda Sötpotatis och lök med lite olja, lägg på en bakplåt och baka i ugnen tills mjuka i ca 20 minuter. Massera grönkålen med olja och en nypa salt och lägg på plåten, baka i ytterligare 5 minuter.

Dela, kärna ur och gröp ut avokadon. Skär i tärningar. Blanda med de rostade grönsakerna. Salta och peppra lätt.

Grädda våfflorna i ett våffeljärn tills gyllene och frasiga.

Servera våfflorna nygräddade, toppade med grönsaker, yoghurt, groddar och färsk mynta. Ringla gärna över lite god, smakrik, extra virgin olivolja också!

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Savory oat waffles with sweet potato, kale and avocado. Few things reminds me so much of my childhood as waffles. My grandma made lots of waffles (yard-long piles, at least that is how I remember it) which we topped with whipped cream and grandmas strawberry jam. Y U M. Anyways, here I’m serving you some savoury waffles, with a protein boost as they’re made of oat flour and a few scoops Plant Protein Booster from Puori. Organic, plant-based and R E AL L Y delicious!

Waffles with sweet potato, kale and avocado 

Serves 4

Ingredients

3 dl chickpea flour

4 scoops Puori Plant protein booster (X dl)

1 dl rolled oats

1 1/2 tsp baking powder

4 dl plant milk

2 Tbsp olive oil

1/2 tsp salt

Topping

1 big sweet potato

3 shallots

100 grams kale

1 avocado

Olive oil

Salt and pepper

For serving

Sprouts

Fresh mint

Extra virgin olive oil (optional)

Plant-based yoghurt

How to

Whisk together all the ingredients for the waffle batter. Let sit for 20 minutes.

Pre heat the oven to 200°C.

Wash the sweet potato, cut in small pieces. Peel and slice the shallot. Toss with a bit of oil, put on a baking tray and bake in the oven until soft - for about 20 minutes. Remove the trough stalk from the kale, tear the rest in smaller pieces and massage with oil and a pinch of salt. Put on the baking tray and bake for another 5 minutes.

Dice the avocado and toss together with the baked veggies. Salt and pepper to taste.

Pour the batter onto your hot waffle iron. Cook until golden and crisp.

Serve the waffles right away - topped with the veggies, sprouts, yoghurt and fresh mint! Drizzle over some good cold pressed olive oil!

Tahini oat cookies with carrot

These cookies are a mix of pretty much all of my favourite things. The result? My favourite cookies (chocker)! A bit more savoury than sweet, perfect to always have in the freezer for spontaneous fika-moments, or when you come home after a long day and want something to munch meanwhile you think about what to cook for your evening meal. In other words - these are really must-have-cookies!

Tahini oat cookies with carrot

Makes 12

Ingredients

4 dl rolled oats

1/2 tsp baking powder

1 Tbsp ground cinnamon

1/2 tsp ground cardamom

1/2 tsp pure vanilla powder

14 fresh dates, pitted 

1 dl light tahini

2 Tbsp oat mylk or water

1 medium carrot

1 pinch flakey salt

How to

Pre heat the oven to 175°C. Mix oats, baking powder, spices and vanilla in a food processor. Add the dates and mix until crumbly. Add tahini and oat mylk, pulse until the dough starts fo get together. Add the carrot and mix until you get a dough. Form in to 12 balls, put on a baking tray and press lightly with a fork to get the look. Bake in the oven for 15-17 minutes, until they get crispy underneath and lightly golden on top. You want them to have a crispy outside and and chewy inside! Store in an airtight container, in the fridge or freezer.

Recipe was first published in The Gothenburg-Post/Två dagar