Spelt banana waffles with rhubarb and yoghurt
350 g, trimmed, chopped
5 individual, pitted
½ cup(s), (125ml)
Flour, spelt, wholemeal
¾ cup(s), (180ml)
1 medium, ripe variety, very well mashed
vanilla bean extract, alcohol free
99% fat-free plain yoghurt
2 tsp, chopped
2 x 3 second spray(s)
- Combine rhubarb, dates and orange juice in a medium saucepan. Cover and bring to a simmer over medium-low heat. Cook for 10 minutes or until very soft and pulpy. Cool slightly, then use a stick blender or food processor to process until smooth.
- Meanwhile, sift flour and baking powder into a large bowl and make a well in centre. Whisk eggs, milk, banana and vanilla until combined, then pour into well. Stir gently until combined.
- Lightly spray a waffle maker with oil and preheat. Pour ½ cup batter onto grid and spread out almost to edges. Close and cook for 3-5 minutes or until golden. Repeat with remaining batter to make 4 waffles.
- Serve waffles topped with rhubarb puree, yoghurt, pistachios and mint.