Ingredients:

  • For the waffles:
  • 400g sweet potato, peeled and grated
  • 100g chickpea flour
  • 2 eggs
  • 150ml milk (or a plant-based alternative)
  • 2 tablespoons hemp seeds
  • 1/2 teaspoon chili flakes
  • 1 teaspoon tomato flakes
  • 1 teaspoon baking powder
  • Salt and pepper to taste
  • For the dip:
  • 120g California walnuts
  • 400g high-protein cottage cheese
  • 1/2 red and 1/2 yellow bell pepper, finely diced
  • 6 radish
  • A pinch of turmeric, coarsely ground pepper and salt to taste
  • 2 teaspoons pesto
  • Some freshly chopped basil

Preparation:

  1. Mix the sweet potatoes with the chickpea flour, eggs, milk, hemp seeds, chili and tomato flakes, salt, and pepper until you have a smooth batter.
  2. Preheat the waffle iron and grease lightly. Pour some of the batter into the waffle iron and bake until golden brown. Repeat this, depending on the waffle iron and its size, until the batter is used up.
  3. To make the dip, briefly dry roast the California walnuts in a preheated pan, leave to cool. Mix the cottage cheese with the diced bell peppers and finely chopped radish and season with the spices. Thoroughly mix the walnuts with the pesto and freshly chopped basil and serve with the dip and waffles.