Always check the labels of the products you use.
Method
- 1
Heat. Set an oven rack in the middle and heat the oven to 93 °C.
- 2
Mix. Whisk 213 g oat flour, 71 g plain flour, 1 tsp cinnamon, 1 tsp baking powder, ½ tsp bicarbonate of soda, ¾ tsp salt, ¼ tsp nutmeg and ¼ tsp cardamom together in a large bowl.
- 3
Drain. Press the 425 g tin of pumpkin purée between layers of kitchen paper on a tray until the paper is soaked, then tip the dried purée into a medium bowl.
- 4
Whisk. Whisk in 300 ml yoghurt, 2 eggs, 60 ml rapeseed oil, 50 g sugar and 1 tsp grated ginger, then whisk this into the flour mixture until smooth.
- 5
Heat. Set a wire rack in the tray in the oven, then heat the waffle iron and brush well with oil.
- 6
Cook. Add a scant 240 ml batter to the iron and cook until deep golden with a crisp, firm outside.
- 7
Serve. Serve at once, or keep warm on the rack in the oven, brushing the iron with oil before each waffle.
Storage
Best eaten fresh and warm, straight from the iron. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3 g protein per 100 kcal, about 12% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
10 g per serving
20 % of the 50 g daily maximum · 40 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- medium bowl
- whisk
- rimmed baking tray
- kitchen paper
- wire rack
- Belgian waffle iron
- pastry brush
- 240 ml measure
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 477 kcal |
| Protein | 14.5 g |
| Carbohydrate | 61.1 g |
| of which sugars | 17.6 g |
| of which free sugars | 10 g |
| Fat | 20.2 g |
| of which saturates | 3.1 g |
| Fibre | 6 g |
| Salt | 1.64 g |
Protein per 100 kcal
3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
