When the going gets tough, the tough get gooing.
If you’re yet to incorporate stroopwafels into your training and race-day nutrition, your life is about to receive a joyous injection of caramel and carbohydrates. Translating as ‘syrup waffle’, this thin, crisp waffle is a Dutch staple that has evolved, over the past couple of hundred years, from a poor man’s slim pickings to a tasty treat to world-class endurance fuel. And we couldn’t be happier about it.
What is a stroopwafel?
Take two thin, circular waffles and press them flat with a waffle iron. Sandwich them together with a sticky caramel goo as the filling. Take a crispy bite and enjoy the explosion of chewy, gooey goodness that follows. Drooling yet? You should be.
Where do stroopwafels come from?
While the world can agree that stroopwafels originated in Gouda, the small Dutch city known for its eponymous cheese, we’re still not certain when they worked their golden magic for the first time. Estimates put their creation at some point between the late 18th and early 19th century, but to be honest, who really cares? All that matters is they exist.
The first stroopwafels were created by pressing leftover crumbs with a waffle iron. These were too dry, too crumbly, so the baker – to whom we owe so much – chose to combine two of these waffles with syrup. A genius move. From here, the official recipe has evolved to incorporate cinnamon, yeast, egg, milk, sugar and butter. Genius times two.
Given stroopwafels were, in their first iteration, nothing more than a collection of leftover crumbs and syrup, they were primarily eaten by lower-class citizens and known as armenkoeken (poor cakes). But taste doesn’t discriminate, and the wealthier residents of Gouda soon caught on. Now, over 20 million packets of stroopwafels are sold in the Netherlands every single year.
How do I eat a stroopwafel?
With reckless abandon, preferably. Or show some restraint if you think you’re better than us. And though we don’t want to get into the nitty gritty of the correct way to consume food – use a knife and fork for all we care – there are two tried-and-tested ways to enjoy a stroopwafel.
The first – and most simple – way to eat a stroopwafel is on the go. Enjoy them while cycling or running or walking or driving or whatever it is you’re doing. Rip that packet open and shove those carbohydrates into your mouth, friends. Chew and repeat. And see if you can control yourself before biting into another.
The second way to enjoy a stroopwafel is far more civilised and relaxing. These circular waffles are perfectly designed to sit on the rim of your mug of [insert favourite hot beverage here], so pop one on top and let the steam melt the syrup inside. Wait one minute, then bite into an even gooier version of your favourite Dutch treat. What a time to be alive.
Why are stroopwafels popular with endurance athletes?
Well, what’s not to love? Stroopwafels are not only packed with carbohydrates to provide a quick hit of energy, but also taste great and are something to look forward to when you’re out on the trail or road. Better yet, sports nutrition brands like Vafels, GU Energy and Näak have taken the humble stroopwafel and made it even more effective by experimenting with added protein and electrolytes. You can even get ‘em vegan.
What kind of stroopwafels does Aid Station stock?
It should come as no surprise that we’re always looking to add stroopwafels to the Aid Station range. At the time of writing, we stock stroopwafels from Vafels, GU Energy and Näak covering all kinds of flavours and dietary needs. Check Vafels and Näak for vegan options.
So, what are you waiting for? Order some stroopwafels and get gooing.
