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
- 20 mins preparation
- Makes 18 small_piece
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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
- 1Preheat a waffle maker and grease with a little oil or melted butter.
- 2Add all the waffle ingredients to a blender or food processor and blend until smooth.
- 3Fill the waffle moulds 3/4 full with the batter and cook until golden and crisp.
- 4Repeat with the remaining batter, keeping the cooked waffles warm in the oven if you like.
To serve
- 5Serve warm with a little jar of heavenly rhubarb yoghurt.
Notes
Makes approx. 18 bite-size waffles, as pictured, or 4-5 large size.
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