Rye Waffles ‒ Ruisvohlut

It's hard to stay still. There are loads of stuff I should be doing but all I'd like to is wondering in the forest and traveling around like a tramp. It's bright and warm again, little green leaves have come out from all those brown piles, birds are trying to sing each other into swamp like Väinämöinen and Joukahainen. Nowadays I just can't wait getting to pick the first wild salad or harvest the little herbs on my window sill. The crispy waffles I made today were already accompanied by freshly picked dandelion, wood sorrel, lady's mantle and woodland strawberry leaves.

Root vegetables are nowadays an essential part of Finnish cuisine. That's why it's hard to believe that only a few hundred years ago Finns thought gardening as something that only Swedish-speaking upper class would do. Carrots and beets didn't become popular until 20th century. Previously common folk either ate very simply (and barren of nutrition) or gathered anything edible they found from the nature. Furthermore, after the second world war no one wanted to eat the same stuff they had learned to be just a substitute, used because of the shortage. You still can't find such wildly used ingredients like chicory or pine flour from stores today.

However, there are some week signs that foraging and growing things yourself are gaining more popularity again. Perhaps they will become trendy and then common in all classes? I sure hope so. One of the things I hope to see is my generation learning to appreciate their land and nature. After all, they have so much better chances for it than their parents did. I myself hope to play a squirrel this year and learn more about preservation for winter.

- 3 dl oat milk (or apple juice)
- 3 dl sparkling water (or tab water)
- 2 dl rye flour
- 1.5 dl dark wheat flour
- 2 dl rye flakes (or rolled oats)
- 3 tablespoons rape oil
- 1 tablespoon potato flour
- 1 tablepoon dark syrup (or maple syrup)
- 1 teaspoon apple wine vinegar
- 1 teaspoon baking powder
- salt

Mix the dry ingredients together and then add the liquid ones as well. Let the batter rest for at least half an hour. Bake a scoopful at a time according to the instructions of your waffle iron. I got six thick waffles out of this amount.

Rye waffles can be accompanied by many kinds of toppings both sweet and savory. This time I had them as the main dish with salad, well-spiced soy strips and garlicky yogurt sauce but for dessert I'd go with strawberry jam and oat cream, together with a cup of coffee. Some of the toppings you can use as a filling before closing the iron. And of course, they make a perfect picnic food when cold.

If you don't have a waffle iron just use more liquid and make pancakes or ropsu instead. When making ropsu you can also disregard the oil if you wish. With waffles you need to grease the iron between every waffle if there's no oil in the batter itself.

Nutritional values / 1 waffle (165 g):
energy 266 kcal
fat 8 g
protein 6 g
carbohydrates 41 g
fiber 6 g