Banana, Hemp & Pulse Waffles with Roasted Rhubarb

Method

1. For the roasted rhubarb, heat the oven to 180°C.
2. Cut up the rhubarb stalks and place them in a baking dish with the juices, spices and maple syrup. Add some water as well, the rhubarb should be about 3/4 covered.
3. Roast for about 15 minutes until it softens but not too much. It should still retain a nice bite and not fall apart. Prick it with a fork if you're unsure and baste with the juices every 5 minutes.
4. Let the rhubarb cool and keep it in the fridge in a jar. It's a good idea to make more of this and use it in porridge, yoghurt or on ice cream.
5. For the waffles, mix all the dry ingredients and stir well to combine. Add the mashed banana, milk and egg and stir well until the batter is smooth. Leave it to rest covered for at least 15 minutes, but you can easily leave it overnight and enjoy waffles for breakfast in the morning.
6. When the batter has rested for a bit, grease your waffle maker lightly with some ghee and when it's hot, pour your waffle mix in and close. You want your waffles to be nicely brown and smell beautiful. Check every now and then.
7. Spoon some thick yoghurt over your waffles with some of your roasted rhubarb and sprinkle with any toppings of choice such as dried flowers, bee pollen, nuts or seeds or some nut butter. Enjoy!