Linseed waffles, cloudberry jam & malted maple yoghurt

Linseed waffles, cloudberry jam & malted maple yoghurt

By
From
Nordic Light
Serves
4
Prep
5 mins
Cooking time
15 mins
Photographer
Simon Bajada

These waffles have a delicious nutty flavour and use no flour, yet they are still light and fluffy from the egg. Preserved fruits are a fundamental part of Nordic cooking given the short summers. Lucky for us, as it means that wherever you are in the world you should be able to find some Nordic fruit jam. Lingonberry and cloudberry are the typical ones found outside Scandinavia as these berries do not commonly grow elsewhere, and are perfect for these waffles. Otherwise use any berry jams.

Ingredients

Quantity Ingredient
300g golden or brown linseeds
1 tablespoon baking powder
1 teaspoon sea salt
5 large eggs, separated
80ml rapeseed oil
100g cloudberry jam

Malted maple yoghurt

Quantity Ingredient
200g thick greek-style yoghurt
2 tablespoons honey, plus extra if needed
2 teaspoons dark malt powder

Method

  1. For the malted maple yoghurt, put all the ingredients together in a food processor and whiz together until smooth. Taste and adjust the sweetness by adding a little more honey if needed. Set aside in the refrigerator.
  2. To make the waffles, put the linseeds in a spice grinder or small food processor and blitz into roughly cracked pieces. Place in a large bowl together with the baking powder and sea salt and stir to combine.
  3. In a separate bowl, whisk the eggwhites together until medium peaks form. Add the egg yolks, rapeseed oil and 125 ml of water to the linseed mixture and stir to combine, then carefully fold through the whites to form a fluffy batter. Allow to sit for 3 minutes.
  4. Preheat the waffle maker to medium, or your desired setting for crisp waffles. If desired, preheat the oven to 120°C to keep the waffles warm while cooking in batches.
  5. Depending on the size of your waffle maker, spoon in an appropriate amount of mixture and cook for about 1–2 minutes on each side, until golden brown at the edges (note: the actual time needed will depend on the type of waffle maker you have – a Belgian-style waffle maker will require much longer than this).
  6. Serve the waffles topped with the malted maple yoghurt and jam.
Tags:
simon
bajada
new nordic
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