Seeded Rye & Whole Wheat Waffles w/ Rhubarb Vanilla Compote
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If you got any German in you, you understand that cake and coffee time (especially on Sunday afternoons) is a tradition that is manifested in German culture. While these waffles have full afternoon cake and coffee time potential, I would not be totally mad if someone served them to me for breakfast or brunch either! The whole grain and seeds add depth in flavor and a perfect crunch, paired with some whipped cream and the tart rhubarb vanilla compote, this makes for a heavenly combo that can really be indulged in at any time of the day! In case you're not a whole grain kind of person, please check out my traditional German waffle recipe here! Either way, if you're wanting to create authentic German waffles, make sure you have a heart-shaped waffle iron like the one I used (the most common waffle iron in Germany!)
Rum Makes Everything Better!
The waffles themselves feature the iconic, Austrian, 160 proof STROH spiced rum (no worries, most of the alcohol will bake out!), a tasty addition that creates a warming mouth feel and reminds me of times when I used to bake waffles with my Oma Sieghilde in her little kitchen in Kasel, Germany.
To find out where STROH is available in your area of the country, please click here.
More Spargelzeit Up Next!
White asparagus season is not quite over yet, so make sure to stop by next week for another recipe featuring this seasonal delicacy before it's gone! If you tried out the waffles or just want to let me know about your day, make sure to leave some feedback and ideas in the comment section below, and subscribe to receive weekly emails with new recipes! Alright, we're off to Spain and Germany for our babymoon and my dad's 50th birthday! Make sure to follow me on Instagram for some updates from our trip!
Makes about 6 waffles:
Whole Grain Waffle Batter:
- 125 g butter
- 60 g sugar
- 1 pinch salt
- ½ teaspoon cinnamon
- 4 eggs
- 2 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 175 ml milk
- ¼ c STROH spiced rum
- 125 g whole wheat flour
- 125 g whole rye flour
- ⅓ c of seeds (I used flax seeds and pumpkin seeds)
- 2 teaspoon baking powder
- vegetable oil for the iron
Rhubarb Vanilla Compote:
- 1 c trimmed, chopped rhubarb
- 1 teaspoon lemon juice
- ¼ c sugar
- ¼ c water
- ½ vanilla bean pod
- Beat the room-temperature butter, sugar, cinnamon and salt until creamy.
- Gradually add in eggs until incorporated, then add in lemon juice, vanilla, milk and rum and beat to combine.
- Sift the flours and baking powder and add in with the batter. Lastly, stir in the seeds.
- Prepare a waffle iron by brushing it with oil, then bake the waffles until crispy.
- For the rhubarb compote, combine all ingredients and bring to a boil. Continue to simmer on medium low heat for 30 minutes or until you have reached a desirable consistency. Add more sugar to taste if desired.
- Serve waffles with rhubarb vanilla compote and whipped cream. Guten Appetit!
Some German Spring Recipes You Need To Try:
- Rhubarb Streusel Cake - Mama Ute's favorite: a tart & sweet cake on a yeast cake base with streusel topping
- Erdbeerboden - A German fruit tart with homemade pudding and lots of strawberries
- White Asparagus Soup - a delicate soup using sparkling wine and the seasonal delicacy, white asparagus
What You Need To Make Authentic German Waffles
I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.