- Passive time: 70 m
- 30015300 g spelt flour Type 630
- 20.12 tsp. sugar
- ½0.025 ½ tsp. black pepper from the mill
- 10.051 tsp. salt
- ½0.025 ½ tsp. baking powder
- 20010200 g margarine frozen or cold
- 10.051 avocado ripe
- ½0.025 ½ lime organic
- ½0.025 ½ red onion
- 20.12 stems coriander
- black pepper from the mill
- ½0.025 ½ bunch radishes
- waffle iron
- vegetable oil for the waffle iron
For the dough, mix all dry ingredients together. Add grated frozen margarine or margarine pieces and knead everything with an electric whisk or your hands until crumbly in texture.
Slowly pour in 3-4 tablespoons of ice-cold water until the crumbles stick together. Knead everything with your hands, form the dough into a ball, press it flat and wrap it in foil. Let it cool for about 30 minutes.
Meanwhile, cut the avocado in half, remove the core and take the pulp out with a spoon. Squeeze lime juice, then mix both, the avocado pulp and the lime juice together while mashing with a fork. Peel the onion and chop it finely. Wash the coriander, shake it dry and finely chop the leaves. Mix the onion and coriander with the avocado cream and season to taste with salt and pepper. Let the cream cool in the fridge.
Wash the radish, then dry and peel long spirals from the peel and the pulp (use the remains for another dish). Form the spirals into 20 small roses and lay them in iced water.
Preheat the waffle iron and grease it. Seperate the cooled dough in 20 portions (approx. 30 g). Form each portion into a ball, flatten it and place three in the waffle maker at once. Bake each portion for 2-4 minutes, then take the waffles out and let them cool.
Garnish each cooled waffle with 1 heaped teaspoon of avocado dip and 1 radish rose.
For 20 bites
Preparation time: approx. 40 minutes
Baking time: approx. 3-4 minutes
Cooling time: approx. 30 minutes
Per bite approx. 150 cal., 3 g protein, 11 g fat, 10 g carbohydrates