Pumpkin Spiced Waffles: A New Twist during ‘Pumpkin Season’
Pumpkins are an icon of the fall, and right now we’re in a sort of “tweener” stage of this season, between Halloween and Thanksgiving. Since early last month, the image of pumpkins has been everywhere, and don’t expect it to stop any time soon. The fruit comes in a large number of colors, but the bright orange hue is what most of us envision. While pumpkins probably most often are used for display, of course we eat them this time of year, too, whether it’s the pie to end a special meal, nibbling on baked pumpkin seeds, or other related treats.
Perhaps few relate the pumpkin with breakfast, but that’s what this post is about: our Gluten-Free, Nut-Free Pumpkin Spiced Waffles recipe. Not many may associate pumpkins with the first meal of the day. But letting pumpkin serve as the base for a morning meal is a wonderfully healthy way to start the day for many reasons. Besides tasting great, pumpkins offer phenomenal health benefits. It is low-calorie with no cholesterol, and is nutrient dense with high levels of potassium, Vitamin C and beta carotene, which is an anti-oxidant that converts into Vitamin A. This vitamin is essential toward maintaining a healthy body – and is especially good for your eyes.
Our pumpkin spiced waffles provide a flavorful boost to your morning, with touches of cinnamon, coconut, nutmeg and more to treat your palate. We even offer a recipe to make your own syrup, if there’s a desire to go all-homemade. Having guests stay over one of the holidays? Provide a wonderful surprise with one or two of these waffles in the morning, or even at night. Or, cook a batch for yourself, savor the flavors and relax!
Bonus: For pet lovers, if your dog is suffering a loose stool, mix 1 or 2 tablespoons of pumpkin into their food. It will help!
Gluten Free, Nut Free Pumpkin Spiced Waffles
(Makes 4 to 5 waffles)
¾ cup brown rice flour
¼ cup oat flour
¼ cup plus 2 Tablespoons tapioca starch
1 teaspoon baking powder
¼ teaspoon sea salt
3 Tablespoons coconut sugar*
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ cup pumpkin puree
2 Tablespoons coconut oil
¾ cup unsweetened almond or coconut milk
coconut oil spray
- Heat a waffle iron.
- In the meantime, in a medium-sized mixing bowl mix the dry ingredients. In a separate bowl combine the wet.
- Add the wet ingredients to the dry and mix until completely combined.
- Generously spray the waffle iron with coconut oil and pour about 1/4 – 1/3 cup of the batter into the center of the iron and cook according to the iron instructions.
- Once the waffle is done, remove carefully (I like to use a fork to help) and let cool on a cooling rack.
For a yummy syrup:
¼ Cup pumpkin puree
¼ cup coconut milk
8 to 10 drops stevia
½ teaspoon vanilla
1 pinch sea salt
1 pinch cinnamon
* to make anti-candida, substitute xyla for the coconut sugar.