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Cut the butternut squash in two. Place them in an oven dish. Cover with aluminum foil. Cook in the oven for at least 1h15 at 180 ° C until the pumpkin is soft.
Take a large bowl. Add oatmeal flour.
Mix the vanilla marrow, salt, baking powder, cinnamon and possibly finely chopped ginger together.
Stir the eggs into the milk. Melt the butter. Mix the butter with the eggs.
Mix the milk with the oatmeal flour. Bit by bit so there are no lumps.
Spoon the flesh from the pumpkin. Mix finely. Mix under the batter. Slightly sweeten with 2el agave syrup.
Heat the waffle maker. Bake the waffles. Take out with skewers.
Serve with yogurt, pieces of mandarin and melon.