Purple Kumara Waffles

1. Cut the purple kumara into even pieces and cook gently in water until tender. Drain and mash well, then set aside to cool.
2. Melt the butter and set aside to cool.
3. Combine the milk and lemon juice and set aside to thicken.
4. Put the flours, cornflour, baking powder, caster sugar and salt in a bowl and mix to combine, then create a well in the middle.
5. In a separate bowl, whisk together the milk mixture, eggs and kumara to a smooth mix.
6. Stir this into the dry, flour mix until smooth then gently fold in the butter.
7. Heat a waffle iron to medium setting.
8. 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.
9. Serve with yoghurt and drizzle liberally with Barker’s Compote and sprinkle over the yoghurt shards. Topping: your choice of freeze-dried fruit (we used blueberry and mandarin), chia seeds, coconut, chopped fresh fruit, toasted muesli etc.

Tips

1. 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.