Sunshine & Sustainable Living

Pumpkin Spice Waffles

Pumpkin Spice Waffles
 
I listened to a podcast the other day about how the whole “pumpkin-spice” and “all things pumpkin” trend has evolved. It is quite interesting. We can definitely credit Starbucks for its contribution with the introduction of the pumpkin-spice-latte back in 2003 (otherwise known as a PSL or “the white girl drink”). As much as I try to avoid buying into trends, the “all things pumpkin” trend during the fall season is one band wagon I am unashamedly on...

Pumpkin Spiced Waffles I love walking into Trader Joes and seeing all the pumpkin items on shelves. One particular item that stood out this last time I was there was a pumpkin waffle mix. Although it looked delicious and tempting, I am gluten free and it was not.

Alas, that was the inspiration for this recipe. I can’t say that it is as easy as a box mixed, but for waffles, this recipe is pretty darn easy. Also, if you are gluten free, the ingredients are probably (or should be) already a staple in your kitchen.

I love these waffles, they have a hearty texture, are naturally sweet, and perfect for fall. These work great for an October/ November brunch and are great for the gluten free and non-gluten free people out there. Give them a try and let me know what you think!

Pumpkin Spiced Waffles
Author:
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 4
Ingredients
  • 1 cup almond flour*
  • 1¼ cups certified gluten free oats, ground into meal in a food processor or blender
  • ½ cup finely shredded unsweetened coconut
  • 2 tsp. baking powder
  • 1⅕ tsp. arrowroot powder
  • 1 tsp. ground cinnamon
  • 1 tsp. pumpkin pie spice (I got mine at trader joes)
  • ½ tsp. sea salt
  • 3 Tbsp. ground flaxseed **
  • ½ cup pumpkin puree
  • 1 mashed ripe banana
  • 1¼ cups plant-based milk (I like almond milk)
  • 1 Tbsp. melted coconut oil
  • 1 Tbsp. pure maple syrup
  • 1 tsp. pure vanilla extract
for serving:
  • nut butter (I like almond butter from trader joes)
  • sliced fruit or berries
  • pure maple syrup
  • natural honey
Instructions
  1. Preheat ovan to 250 degrees. Place a baking sheet in the oven.
  2. In a large bowl, whisk together the almond flour, oat flour, shredded coconut, baking powder, arrowroot powder, cinnamon, pumpkin pie spice, and sea salt.
  3. In a blender or food processor, combine the ground flaxseed, pumpkin puree, mashed banana, almond milk, coconut oil, maple syrup, and vanilla. Mix on high for a minute or two. The mixture should appear frothy from the gelled flaxseeds.
  4. Pour the liquid mixture over the dry mixture and stir until combined. Let the batter sit for about 10-15 minutes or while your waffle iron heats. Set your waffle iron to the highest or one of the higher settings. This will help the edges get a bit crispy.
  5. Once the waffle iron is ready, lightly grease it with brushed coconut oil or a cooking spray (this is really important to do in-between batches as well - otherwise your waffles could turn into a mess as you take them out). Drop ½ cup of batter into the venter of the bottom iron and close the lid. Remove waffle when the timer goes off or when your waffle appears a dark orange/ light brown across the top.
  6. Keep the cooked waffles on the baking sheet in the oven until the others are done.
  7. Serve waffles immediately with maple syrup, nut butter, fruit, or honey. (Waffles keep in fridge for about 3 days or in freezer for 1-2 months.)
Notes
The staple of any gluten free kitchen. Almond flour has a rich, buttery flavor, which makes it perfect for baking. It does take some time to get used to using- because it can be crumbly, but it is so worth it! Almond flour is also naturally wicked high in protein.
** Flaxseed is a funny ingredient. It does not have the most welcoming smell, but it is incredibly healthy and so versatile. I love throwing some in my smoothies, parfaits or oatmeal. Most often, I use it in baking though. When I make vegan recipes (weather it be for a friend, or I am out of eggs). Flaxseed gels when mixed with a liquid - so it makes a great egg replacement. Regardless, flaxseed is high in omega-3 fatty acids, fiber, and lignans - which means it is awesome for anyone. It is not expensive and really doesn't go bad so I would 10/10 recommend investing in a bag. Pumpkin Spiced WafflesPumpkin Spiced Waffles
<h2>The Local Sprout </h2>

 



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