The first Waffle Wednesday recipe of 2016 is a fact. We hope everyone enjoyed New Year’s Eve (and maybe survived their hangover with our last waffle recipe). To make a fresh start we have a recipe made with Japanse matcha tea for you. Add green apple, crumble and delicicious whipped cream with coffee. Thanks for all the support in 2015. We hope to inspire you guys with a lot more the coming year. We’ve got a lot more waffle recipes coming your way and as you guys know we like to share. Happy 2016 everyone!
Japanse matcha waffles with apple crumble & coffee whipped cream
100g low-fat quark
1 egg white
1 tsp. baking soda
2 tbsp. matcha powder
1 tbsp. honey
1 granny smith (sliced)
50g cold dairy butter
40g fine sugar
1 tbsp. freshly ground coffee
We start off with the crumble. Preheat your oven at 175℃. Mix the flour and the sugar together in a bowl. Cut the dairy butter in small chunks and mix together until you’ve got a nice crumble. If it’s too dry and doesn’t form well you could add a little bit of water. Spread out the crumble on a baking tray and bake for about 10 minutes until golden brown.
Whip up the cream and add the ground coffee to it while mixing. If you like sweet cream you can add some honey or sugar to it.
For the waffles mix the quark, flour, egg white, baking soda, matcha powder and honey together until combined. Heat up your waffle iron and bake a generous tablespoon of batter for one waffle. Continue until you’ve got no batter left.
Plate the waffles on top of each other. Add some whipped cream on top and serve with the slices of apple & crumble. Enjoy!