Banana waffles with rhubarb & date purée
7
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Mashed banana makes these waffles deliciously sweet
Ingredients
Rhubarb
350 g
Dates, dried
50 g
Freshly squeezed orange juice
125 ml
Wholemeal Flour
185 g
Baking powder
2 teaspoon(s), level
Egg, whole, raw
2 large, raw
Skimmed Milk
180 ml
Banana
1 medium
Vanilla Extract
1 teaspoon(s), level
Calorie controlled cooking spray
4 spray(s)
0% fat natural Greek yogurt
200 g
Pistachios
10 g
Mint, Fresh
10 sprig(s)
Instructions
1
Combine the rhubarb, dates and orange juice in a medium pan. Cover and bring to a gentle simmer over a medium-low heat. Cook for 10 minutes or until the fruit is very soft. Leave to cool slightly, then use a stick blender or food processor to blitz until smooth.
2
Meanwhile, sift the flour and baking powder into a large bowl and make a well in the centre. Whisk the eggs, milk, banana and vanilla in a jug. Pour the wet mixture into the dry mixture and stir gently to combine.
3
Lightly mist a nonstick waffle maker with cooking spray and preheat to high. Pour the mixture into the waffle maker, using a quarter of the mixture per waffle. Cook for 3-5 minutes, until the waffle is crisp and golden on the outside. Keep warm and repeat to make 4 waffles.
4
Serve the waffles topped with the rhubarb and date purée, yogurt, pistachios and a few fresh mint leaves.
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