Savory Pumpkin Waffles
Savory Pumpkin Waffles - Vegetables in every bite!
Healthy, because
Even smarter
Nutritional values
Natural dairy products are part of the basic daily diet for children because they provide valuable nutrients. Especially cheese and yogurt, which are bursting with bone-strengthening calcium, muscle-nourishing protein, and B vitamins.
If pumpkin is not in season, you can prepare savory waffles with carrots instead of pumpkin. These also provide plenty of beta-carotene.
(Percentage of daily recommendation)
| Calorie | 292 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 20.9 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 439 mg | (11 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 10 ozs hokkaido pumpkin pulp (or similar pumpkin pulp)
- 1 ¾ ozs Cheddar cheese
- 2 Tbsps soft butter
- 1 egg
- 4 ½ ozs Whole Grain Spelt Flour
- ½ tsp Baking powder
- 1 tsp mild Curry powder
- 1 red Bell pepper
- ½ bunch Chives
- 3 ½ ozs cream cheese (softened)
- 5 ozs Yogurt
- 1 Tbsp lemon juice
- salt
- peppers
- 2 tsps Canola oil
Kitchen utensils
Preparation steps
Grate pumpkin pulp. Grate cheddar cheese. Beat butter with egg until creamy. Sift flour with baking powder and mix well with pumpkin, cheese and curry and let dough stand for about 10 minutes.
Meanwhile, for the dip, halve the bell pepper, remove seeds, wash and cut into small cubes. Wash the chives, shake dry and cut into fine rolls.
Mix cream cheese with yogurt and lemon juice until smooth and season with salt and pepper. Mix in chive rolls and diced peppers and pour into a small bowl.
Heat waffle iron and brush each with 1/2 tsp oil. For each waffle, cook 1/4 of the batter in 3-4 minutes until golden brown. Serve pumpkin waffles with the creamy dip on the side.
