for 4 people

Batter

3	eggs
250 g	silken tofu
4 tbsp	sugar
125 g	half-fat quark
120 g	wholegrain oat flour
50 g	rolled oats
50 g	ground almonds
2 tbsp	cocoa powder
3 tsp	baking powder
2 pinch	salt

To cook

clarified butter for baking

To serve

125 g	half-fat quark
250 g	raspberries
2	passion fruit, pulp scooped out
2 tbsp	almonds, roasted, coarsely chopped

How it's done

Batter

Place the eggs, tofu and sugar in a measuring cup, puree. Mix in the quark. In a bowl, mix the oat flour with all the ingredients up to and including the salt. Pour in the egg mixture and stir with a whisk until the batter is smooth.

To cook

Heat the waffle iron, brush with a little clarified butter. Use 2 heaped tablespoon of batter per waffle, spoon onto the waffle iron, cook each waffle for approx. 3 mins. Remove, leave to cool slightly on a cooling rack. Repeat these steps with the remainder of the batter.

To serve

Plate up the waffles, top with quark, raspberries and passion fruit pulp, sprinkle with almonds.

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