Photo of Spelt banana waffles with rhubarb and yoghurt by WW

Spelt banana waffles with rhubarb and yoghurt

8
7
7
SmartPoints® value per serving
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

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

1 medium, ripe variety, very well mashed

vanilla bean extract, alcohol free

1 tsp

99% fat-free plain yoghurt

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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