Rye & berry waffles

Rye & berry waffles

By
From
Sugar Free
Serves
4-6
Cooking time
25 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
300g blueberries
100g rye flour
100g plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
200ml milk
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

Method

  1. Blitz 200g of the blueberries in a food processor to make a sauce. Set aside. In a mixing bowl, stir 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.
Tags:
sugar free
healthy
clean eating
good for you
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