Spelt banana waffles with rhubarb and yoghurt
6
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Rhubarb, date and orange puree makes a sweet freshening topping for these tasty banana waffles.
Ingredients
Rhubarb
350 g, trimmed, chopped
Fresh dates
5 individual, pitted
No added sugar orange juice
½ cup(s), (125ml)
Flour, spelt, wholemeal
1½ cup(s)
Baking powder
2 tsp
Egg(s)
2 medium
Skim milk
¾ cup(s), (180ml)
Banana(s)
1 medium, ripe variety, very well mashed
Vanilla bean extract, alcohol free
1 tsp
99% fat-free, plain or natural yoghurt, unsweetened
200 g
Pistachios
2 tsp, chopped
Fresh mint
1 tbs
Oil spray
2 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
Serve waffles topped with rhubarb puree, yoghurt, pistachios and mint.
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