Ingredients
- —150 g rye flour
- —3 eggs
- —1 butternut squash, diced
- —1 teaspoon baking powder
- —Liquid table sweetener to taste
- —1/2 teaspoon cinnamon
- —Pinch of salt
- —Sunflower oil
- —Greek yogurt
- —Passionfruit
Instructions
Peel the squash, remove the seeds, and dice into cubes.
Sauté the squash briefly in oil, then let it cook for 15 minutes with a little water.
Mix rye flour, baking powder, cinnamon, salt, eggs, liquid sweetener, and sunflower oil into a batter.
Mash the cooked squash and fold it into the batter.
Let the batter cool completely and refrigerate for several hours (preferably overnight).
Heat the waffle iron and cook each waffle with about 1.5 tablespoons of batter for 8 minutes.
Combine yogurt, passionfruit, and sweetener into a refreshing topping.
Serve the waffles with the yogurt and extra passionfruit.
Serving Tip
These pumpkin waffles are warm, soft, and lightly spiced — the perfect kind of breakfast or snack that comforts without being heavy. The fresh topping of Greek yogurt and passionfruit adds a creamy yet zesty touch. Ideal for prepping ahead and baking the next day. Serve the warm waffles with cold yogurt and extra passionfruit for a refreshing contrast.
Storage Tip
Store the baked waffles in an airtight container in the fridge; reheat in the oven or toaster.