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 
  • 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.