Gingerbread waffles with Puhoi Valley Heavenly Rhubarb yoghurt

gingerbread waffles 2
  • Cooking Time
    20 minutes
  • Serves
    18 (bite sized)
  • Difficulty


  • 1 cup Spelt or buckwheat flour
  • 2 Tbsp Rapadura, coconut or muscovado sugar
  • 1 cup Puhoi Valley half and half milk
  • 2 Free range eggs (large)
  • 4 Tbsp Unsalted butter, melted
  • 1 ½ tsp Ground ginger
  • ½ tsp Ground cinnamon
  • 1 tsp Pure vanilla extract
  • ½ tsp Baking powder
  • ¼ tsp Sea salt
  • To serve Puhoi Valley Heavenly Rhubarb yoghurt


  1. Add all the waffle ingredients to a blender or food processor and blend until smooth.

  2. Fill the waffle moulds 3/4 full with the batter and cook until golden and crisp.

  3. Repeat with the remaining batter, keeping the cooked waffles warm in the oven if you like.

  4. Serve warm with a little jar of heavenly rhubarb yoghurt.

  5. This recipe can also be used to make pancakes if you don’t have a waffle maker.