Buckwheat waffles with cranberry apple compote

Ingredients

For 1 serving

• Buckwheat flour45 g
• Baking powder3 g
• Soy milk90 ml
• Sunflower oil1 teaspoon
• Cranberries50 g
• Apple0.5
• Brown sugar2 teaspoons
• Pumpkin seeds10 g

Contains: soy,

In season: October – December

Method

1. Wash and core the apple and cut it into dice of about 1 cm; put it in a small pan with the cranberries, brown sugar and 2 tablespoons of water.
2. Cook over medium-low heat for 8 minutes, stirring now and then, until the cranberries burst and the compote thickens.
3. Meanwhile switch on the waffle iron; in a bowl mix the buckwheat flour and baking powder, then add the soy drink and most of the oil and whisk until the batter is smooth.
4. Grease the hot iron with the remaining oil, pour in the batter, close and cook for 5 minutes without opening, until the waffles are crisp and lift easily.
5. Serve the waffles with the warm compote and pumpkin seeds.