They are simply baked in a waffle iron. However, a little patience is required here, as the little protein bombs could otherwise collapse. If you open the waffle iron and tear the waffles, leave them to cool for a few minutes with the waffle iron closed. I also recommend using a Belgian waffle iron* for the preparation, as the cottage cheese waffles will be thicker and therefore more stable.

Once the cottage cheese waffles are baked and cooled, you can top them however you like. I spread the sandwich with curry spread and topped it with lettuce, tomatoes and chicken breast cold cuts.

You can either fill the cottage cheese waffles as a sandwich or simply place your desired topping on just one waffle. Depending on the variant, you have a tasty snack for in between meals or a delicious sandwich that is also great for preparing on the go.

If you are looking for more snack ideas, take a look here.https://rezeptwunder.de/category/rezepte/snacks/

Category

Yields2 ServingsServingsQuarter (0.5 Servings)Half (1 Serving)Default (2 Servings)Double (4 Servings)Triple (6 Servings)

 200 g cottage cheese

 2 Eggs

 25 g Flour

 Salt

 Pepper

 1 teaspoon garlic powder

 5 teaspoon rosemary

1

Place all the ingredients in a blender and blend until a liquid dough forms.

2

Spray the waffle iron with a little oil if necessary and heat up. Pour the batter into the waffle iron and bake the waffles for approx. 7 minutes.

3

Then leave to cool slightly in the waffle iron and leave to cool completely on a wire rack so that they are firm.

4

Then simply top to taste. I spread the sandwich with curry spread and topped it with lettuce, tomatoes and chicken breast cold cuts.

Ingredients

 200 g cottage cheese

 2 Eggs

 25 g Flour

 Salt

 Pepper

 1 teaspoon garlic powder

 5 teaspoon rosemary

Directions

1

Place all the ingredients in a blender and blend until a liquid dough forms.

2

Spray the waffle iron with a little oil if necessary and heat up. Pour the batter into the waffle iron and bake the waffles for approx. 7 minutes.

3

Then leave to cool slightly in the waffle iron and leave to cool completely on a wire rack so that they are firm.

4

Then simply top to taste. I spread the sandwich with curry spread and topped it with lettuce, tomatoes and chicken breast cold cuts.

Notes

Cottage cheese waffles

IngredientsDirections

What is your favorite snack? Feel free to write it in the comments.

Have you tried the recipe for the cottage cheese waffles? Then tag me on Instagram with @recipewonder. To make sure you don’t miss any new recipes, follow me on Pinterest and YouTube.

As always, have fun with this recipe and bon appétit!

Links marked with * are affiliate links where I receive a small commission if you buy the product via my link. The price remains the same for you and you support me and our shared passion for cooking.

Der Beitrag Cottage cheese waffles erschien zuerst auf Rezeptwunder.

I really like this vegan quinoa salad with dates, which, together with the lemon zest, adds a delicious fruity note.

The quinoa salad is perfect to prepare in advance and tastes even better the next day when it has been properly cooked.

With 12g protein per 100g quinoa*, it is a real protein bomb. The quinoa salad with dates is therefore perfect for meeting your daily protein requirements and is also completely vegan. It is also rich in magnesium and iron. Together with the dates, you can almost completely cover your daily magnesium and iron requirements with this salad.

Preparation Quinoa salad vegan:

Category

Yields2 ServingsServingsQuarter (0.5 Servings)Half (1 Serving)Default (2 Servings)Double (4 Servings)Triple (6 Servings)

 200 g Quinoa

 500 Vegetable broth

 1 red peppers

 2 medium-sized carrots

 1 small zucchini

 2 red onions

 60 g pitted soft dates

 Zest of one lemon (organic)

 2 tablespoon sunflower oil

 2 teaspoon curry powder

 Salt/pepper

Nutrition Facts

2 servings

Serving size

---

Amount per serving

Calories641

% Daily Value *

Total Fat 16.6g22%

Total Carbohydrate 96.2g35%

Protein 17.9g

---

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

 200 g Quinoa

 500 Vegetable broth

 1 red peppers

 2 medium-sized carrots

 1 small zucchini

 2 red onions

 60 g pitted soft dates

 Zest of one lemon (organic)

 2 tablespoon sunflower oil

 2 teaspoon curry powder

 Salt/pepper

Directions

Notes

Quinoa salad with dates

IngredientsDirections

Preparation:

1. wash the quinoa thoroughly under running water.
Cook in the vegetable stock for approx. 15 minutes.

2. cut the onions, carrots, zucchinis and peppers into small pieces. First fry the onions in a pan with 1 tbsp oil, season lightly with salt.
Then add the carrots and fry for approx. 3 minutes to create a roasted aroma.
Add the finely chopped zucchini and fry for approx. 2 minutes. Add 1 teaspoon of the curry powder.
Finally, add the finely chopped peppers to the pan and fry again for 3 minutes.
Season to taste with a little salt and pepper.

3. drain the quinoa well and then place in a large bowl.
Cut the dates into small pieces and add to the quinoa.
Grate the zest of one lemon and add to the bowl along with the roasted vegetables and 1 teaspoon of curry powder.
Stir everything together well and season again with salt and pepper to taste.

If you are looking for other delicious salads, take a look at the Mediterranean pasta salad or the kohlrabi salad.

If you have tried the vegan quinoa salad recipe, please tag me on Instagram with @rezeptunder and follow me on Pinterest to make sure you don’t miss any new recipes!

Links marked with * are affiliate links where I receive a small commission if you buy the product via my link. The price remains the same for you and you support me and our shared passion for cooking.

Der Beitrag Vegan quinoa salad with dates erschien zuerst auf Rezeptwunder.