Fasting waffles with jam

To begin, brew strong black tea: approximately 1 teaspoon of tea leaves without a heap for 200 ml of water, it's better to use unflavored tea. Strain the tea through a sieve to remove the tea leaves.

To make fasting waffles, you need raspberry jam. If you don't have raspberry jam, strawberry, plum, or currant jam will do. If the jam has large berries (for example, strawberry jam), you should mash them with a fork to achieve a more or less homogeneous consistency. If you don't like small seeds in raspberry jam, strain it through a sieve before adding it to the batter.

In a bowl, mix jam, tea, and odorless vegetable oil.

Separately, mix flour with a baking powder and sift it into the bowl with tea and jam.

Mix well until you get a fairly dense and thick dough.

Heat the waffle iron and grease the shaped baking mold with vegetable oil. You can conveniently do this with a cooking brush or a cotton pad soaked in oil. Put the dough in the heated waffle iron (about 1.5 tablespoons of dough per waffle) and bake until done according to the operating instructions. Since the waffle dough is dark in color, the finished products will also be dark, so be careful not to overcook the waffles in the electrical appliance.

The finished waffles will have a crispy crust and a soft, sweet crumb. Waffles are best enjoyed immediately after baking. After they cool down, a couple of hours later, the waffles lose their crispy crust and become slightly denser.

When serving lenten waffles with jam, you can additionally pour jam and decorate with mint.