Recipe by gluten-free chef Tibor Átol
INGREDIENTS
- Magic Mills Sorghum Flour – 300 g
- Sugar or erythritol or equivalent sweetener – 120 g
- Vanilla sugar or vanillin sugar – 10 g
- Egg size L (approx. 180 – 200 g) – 3 pcs
- Milk – 200 ml
- Salt – 1 g
- Butter/oil/fat – 50 g
- Lemon zest – 1 g
- Orange zest – 2 g
- Raisin – 50 g
PREPARATION
- Separate the eggs. Put the whites in the fridge.
- Whisk the yolks with 120 g of sugar or erythritol, vanilla sugar, and milk. Gently fold in the sorghum flour, raisins, salt, and grated lemon and orange zest with a spatula.
- Whip the egg whites to stiff peaks and carefully fold them into the batter, being careful not to deflate the foam.
- Generously butter the waffle iron and pour the batter into it. Cook until done.
- Serve dusted with powdered sugar or drizzled with a little maple syrup, and top with fruit, whipped cream, or a drizzle of chocolate.