These delicious waffles are healthy and a perfect winter warmer brunch or snack option that are as tasty as they look. Go on, treat someone you love!
Rye and berry waffles
Serves: 4 to 6
Time: 25 minute
100g rye flour
100g plain flour
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
2 eggs, lightly beaten
50g unsalted butter, melted and cooled
1 teaspoon vanilla extract
120g Greek-style yoghurt, plus extra to serve
vegetable oil, for brushing
chopped hazelnuts, to serve
What to do:
Blitz 200g of the blueberries in a food processor to make a sauce, then set aside.
In a mixing bowl, whisk together the flours, baking powder and bicarbonate of soda. Make a well in the centre and stir in the milk, eggs, butter, vanilla and yoghurt. Gently stir in the remaining blueberries.
Heat the waffle iron, brush with oil and pour batter into the compartments. Cook according to the machine instructions, transferring the waffles to a wire rack as you go.
Serve topped with yoghurt, the blueberry sauce and hazelnuts.
Images and text from Sugar-Free Cooking by Sue Quinn. Published by Hachette Australia, RRP$14.99, available now.
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