Sugar-free oat stroopwafels

For 8 sugar-free and wheat-free stroopwafels

Natascha van der Stelt was taught by her grandfather, a baker, how to make handcrafted bread and cakes. Now she associates baking with parties and celebrating life. And she does that without sugar or flour. Yes, that works for stroopwafels too – give them a try!

For the waffles

150 g oat flour (you can also finely grind 150 g porridge oats in a blender)
100 g rye flour
1 teaspoon of ground cinnamon
½ teaspoon of vanilla powder
A pinch of salt
30 ml milk
125 g butter (soft or melted)
2 eggs

For the syrup

150 g dried apricots
75 g butter
25 ml fresh cream
½ teaspoon of ground cinnamon

You also need: handheld blender, a waffle iron (e.g. Cloer 261) and a round metal cookie cutter of 8 cm ø
Put the dried apricots in a pan and add enough water so that they are just submerged. Bring the water to the boil and then turn the heat right down. Leave it to simmer while you make the dough for the waffles.

Mix the oat flour, rye flour, cinnamon, vanilla powder and salt in a bowl. Take another bowl and stir the milk into the butter. Then pour this into the bowl with the flour, and stir well. Beat the eggs and add to the bowl. Stir well with a spoon until all the flour has been mixed in. Leave the dough to rest for a few minutes.

Take the pan with the apricots off the heat and drain off (if you save the liquid you have a sort of apricot jus that you can add to yoghurt or quark). Add the butter, cream and cinnamon. Puree with the handheld blender to make a smooth, shiny, sticky syrup. Turn the waffle iron on. Knead the dough well until it is even and soft. Divide the dough into 16 balls, each the size of a table tennis ball.

Coat the waffle irongrwith butter and bake the waffle for approximately 2 minutes until golden brown. Transfer the waffle with a spatula onto a baking rack – be careful, as these waffles are very delicate! Once all the waffles have been made, take one waffle, smear 1 tablespoon of syrup on top, place another waffle on top of that and then push together carefully. Repeat until all the stroopwafels have been made. If you don’t eat them all up straight away, store them in a biscuit tin.

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