Pumpkin Spiced Latte Waffles
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 40 g Oats (blitzed in a food processor)
- • 50 - 70 g Pumpkin Puree ((or butternut squash puree))
- • 1 shot Strong Coffee (20 - 30ml)
- • 1/4 tsp Cinnamon
- • 1/8 tsp Mixed Spice
- • 3/4 tbsp Granulated Sweetener (or other sweetener)
- • 1 Egg
- • 175 g Fat Free Natural Yoghurt
- • 1 tsp Coffee extract (*optional)
Preparation Steps
Preheat the oven to 180°C
Blitz the oats in a food processor until they are quite fine and set aside
Cut a 100g (4oz) piece of pumpkin or butternut squash. Cut off the peel, chop it into small chunks then place in a microwavable bowl. Cover and microwave for about 3 minutes or until it is soft enough to puree
Puree the pumpkin or squash in a food processor, or pass through a sieve so it's smooth
Take 50 - 70g (1/2 cup) of this puree and mix it with all the other ingredients. Stir well
Spray the waffle mould with a little low calorie cooking spray then pour in the waffle mixture
Bake at 180°C for 25 - 30 minutes or until the waffles are firm to the touch
Turn them out onto a baking tray and cook for a further 4 or 5 minutes
Serve with some fresh fruit and some sweetened, flavoured quark