Waffles with blueberries, yoghurt, honey, sunflower and pumpkin seeds recipe

  • Serves 4
  • 15mins to prepare and 15mins to cook
  • 809 calories / serving
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HE SUPERFOODWAFFLE

In a bowl, mix the flours, sugar, bicarbonate of soda, cinnamon and salt together, making sure that there are no lumps of sugar. In a separate bowl, whisk the milk and egg yolks together with the melted butter. Pour this mixture into the dry ingredients and mix well.

In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the flour mixture, folding the ingredients together until there is no egg white visible.
Preheat the waffle iron on a medium heat; add a ladleful of batter to the waffle iron.  Cook until golden-brown.
Transfer to a wire rack to cool, so the waffles do not get soggy.

To serve, place a waffle on a serving plate, top with natural yoghurt, a generous serving of blueberries, a sprinkling of seeds and a generous drizzle of honey.

Top Tip

If you want to serve the waffles hot, simply put back in the waffle iron for 30 seconds and serve.

Follow the manufacturer’s instructions; you may need to lightly oil the waffle iron before using.

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  • Ingredients

  • 150g plain flour
  • 150g wholemeal flour
  • 60g light brown soft sugar
  • 1tsp bicarbonate of soda
  • ½tsp ground cinnamon
  • ¼tsp salt
  • 380ml semi skimmed milk
  • 2 large free range eggs separated
  • 110g melted butter, cooled
  • 200ml natural yoghurt
  • 200g fresh blueberries
  • 50g sunflower seeds
  • 50g pumpkin seeds
  • runny honey, to drizzle
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  • Calories
    809
    40%
  • Sugar
    29g
    32%
  • Fat
    42g
    60%
  • Saturates
    19g
    95%
  • Salt
    2.1g
    35%
of an adult's Reference Intake daily amount.
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