• Pumpkin waffles:
  • 250 g Hokkaido pumpkin, gutted weight
  • 160 g milk
  • 100 g spelt flour
  • 2 tbsp. Jakobsens Agave Syrup - Dark
  • 3 eggs
  • 1 tbsp. ground cardamom
  • 1 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 1 tsp. baking powder
  • butter (for frying)
  • Serving suggestions:
  • Fresh blackberries
  • Chocolate cream


1. Bring a large pot of water to a boil.

2. Cut the pumpkin into rough cubes and boil them in water until tender - use a fork to check.

3. Put cooked pumpkin in a blender with the remaining ingredients and blend to a homogeneous wafer dough.

4. Heat a waffle iron with a little butter and bake the waffles.


Taste the natural

We have a wide range of products including honeys, syrups, porridges and toppings - all developed with natural flavours in mind. All our products are either organic or free from artificial flavours, colours, sweeteners and preservatives.

See our products here