Gluten Free Cinnamon Waffles with Ginger and Honey Yoghurt
Gluten Free Cinnamon Waffles with Ginger and Honey Yoghurt - Gluten Free waffles that are crisp on the outside and fluffy on the inside. Served with fresh fruit and honey yoghurt
Ingredients
Dry Ingredients
- 120 g Buckwheat Flour
- 2 tbsp Light Brown Sugar
- 1/4 tsp Salt
- 1 tsp Bicarbonate of Soda
- 1 ¼ tsp Baking Powder
- 1/2 tsp Ground Cinnamon
Wet Ingredients
- 300 ml Buttermilk
- 55 g Melted Butter
- 2 Eggs Whisked till frothy
Lemon Yoghurt
- 4 tbsp Greek Yoghurt
- 1/4 inch Ginger grated
- 1 tsp Liquid Sweetener of choice I use Honey or Rice Malt Syrup
Toppings
- Maple Syrup, Agave Nectar, Rice Malt Syrup or Honey
- Fresh Fruit Chopped
Instructions
Waffles
- Combine thedry ingredients in a bowl and whisk together.
- Combine wet ingredients in a bowl and whisk together.
- Add the dry ingredeints to the wet ingredients and stir through.
- Set the batter aside for 10 minutes to rest.
- Heat waffle iron and lightly spray with non stick spray or brush over a littl oil. Pour in ½ of the batter. Close and allow to cook for around 3 minutes. Remove and set aside. Continue with the reamining batter.
Yoghurt
- Whisk the sweetener into the yoghurt until well combined. Place the grated ginger between 2 paper towels and squeeze the juice into the yoghurt.
Assemble
- Serve waffles with the yoghurt, fresh fruit and additional sweetener if desired.
Notes
The waffles can be kept in a ziplock bag in the freezer for up to a month. To reheat, simply pop into the toaster or under the grill.
Nutrition
Calories: 313kcalCarbohydrates: 32gProtein: 11gFat: 17gSaturated Fat: 10gCholesterol: 121mgSodium: 832mgPotassium: 305mgFiber: 3gSugar: 11gVitamin A: 586IUCalcium: 224mgIron: 2mg
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