Name: Gingerbread waffles with heavenly rhubarb yoghurt
Prep time: 20 min
Total time: 20 min
Ingredients: Waffle mixture; 1 cup spelt or buckwheat flour; 2 tablespoon rapadura, coconut or muscovado sugar; 1 cup Puhoi Valley half and half milk; 2 large free-range eggs; 4 tablespoon unsalted butter, melted; 1 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1 teaspoon pure vanilla extract; 1/2 teaspoon baking soda; 1/4 teaspoon sea salt; To serve; Puhoi Valley heavenly rhubarb yoghurt

Gingerbread waffles with heavenly rhubarb yoghurt

Treat mum this Mother's Day to breakfast in bed with these delicious gingerbread waffles. Delicate spices are beautiful here; a little ginger and cinnamon brings a warming component to this simple breakfast. Serve with a little jar of velvety and luxurious yoghurt, topped with a generous spoonful of rhubarb jam for swirling

Makes 18 small_piece

Prep

20M

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Ingredients

Waffle mixture

1 cup spelt or buckwheat flour

2 tablespoon rapadura, coconut or muscovado sugar

1 cup Puhoi Valley half and half milk

2 large free-range eggs

4 tablespoon unsalted butter, melted

1 1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon sea salt

To serve

Puhoi Valley heavenly rhubarb yoghurt

Method

Waffle mixture

1.Preheat a waffle maker and grease with a little oil or melted butter.

2.Add all the waffle ingredients to a blender or food processor and blend until smooth.

3.Fill the waffle moulds 3/4 full with the batter and cook until golden and crisp.

4.Repeat with the remaining batter, keeping the cooked waffles warm in the oven if you like.

To serve

5.Serve warm with a little jar of heavenly rhubarb yoghurt.

Makes approx. 18 bite-size waffles, as pictured, or 4-5 large size.
Note

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Ingredients

Method

Waffle mixture

To serve

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