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Celebrate waffle day and make this gluten-free berry boosted version of the classic Swedish waffle.
Gluten-free buckwheat waffle
3 dl of buckwheat flour
1 dl of grounded pumpkin seeds
1 tsp of baking powder
1/2 tsp of salt
2 tbs of cold-pressed oil
3 dl carbonated water
For extra berry flavour add sea buckthorn or rose-hip powder to the dry ingredients. For a darker version use activated charcoal, in this batch use 1-2 tbs of each powder.
You can find all the ingredients for the waffle at your local store, but the extra berry-powders and charcoal is usually found in health-food stores or online.
Whisk all the dry ingredients in a bowl, make sure the baking powder is mixed evenly with the flour. Add the carbonated water and oil, let the batter sit for 10 minutes.
Brush some oil on the waffle-iron and pour the batter starting from the middle, don´t be greedy!
If you pour too much, the batter will run over the edges when you close the iron.
The baking takes 5 -7 minutes depending on the waffle iron. Serve with seasonal fruit, berries, jams, nut-butters or/and cream.