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
  • Print


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


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.