Purple Kumara Waffles


    Serves: 4
    Prep: 30 minutes
    Cook: 30 minutes

    Recipe by Fiona Smith.

    These beautiful Purple Kumara Waffles topped with Barker’s Peach, Mango, and Passionfruit Fruit Compote is a delicious start to your morning (or the perfect dessert!). Serve with fruit compote, thick Greek-style or coconut yoghurt, toasted coconut and yoghurt shards.



    Yoghurt shards:

    • ½ cup coconut yoghurt
    • Topping: your choice of freeze-dried fruit (we used blueberry and mandarin), chia seeds, coconut, chopped fresh fruit, toasted muesli etc. 


      • Cut the kumara into even pieces and cook gently in water until tender. Drain and mash well, then set aside to cool.
      • Melt the butter and set aside to cool.
      • Combine the milk and lemon juice and set aside to thicken.
      • Put the flours, cornflour, baking powder, caster sugar and salt in a bowl and mix to combine, then create a well in the middle.
      • In a separate bowl, whisk together the milk mixture, eggs and kumara to a smooth mix.
      • Stir this into the dry, flour mix until smooth then gently fold in the butter.
      • Heat a waffle iron to medium setting.
      • Cook waffles – around 5 mins for a deep iron and 3-4 mins for a thinner iron - until the batter is cooked through and they are nicely browned. Keep warm on a rack in a 180°C oven while you cook the rest of the waffles.
      • Serve with yoghurt and drizzle liberally with Barker’s Compote and sprinkle over the yoghurt shards.

      Tip:  You can make your waffles ahead and reheat them in the oven, or pop them in the toaster for a minute, but take care they don’t burn.