Gingerbread waffles with Puhoi Valley Heavenly Rhubarb yoghurt » Puhoi Valley

Ingredients

• 1 cup Spelt or buckwheat flour
• 2 Tbsp Rapadura, coconut or muscovado sugar
• 1 cup Puhoi Valley half and half milk
• 2 Free range eggs (large)
• 4 Tbsp Unsalted butter, melted
• 1 ½ tsp Ground ginger
• ½ tsp Ground cinnamon
• 1 tsp Pure vanilla extract
• ½ tsp Baking powder
• ¼ tsp Sea salt
• To serve Puhoi Valley Heavenly Rhubarb yoghurt