It’s starting to feel more like fall. The temperatures are getting cooler and leaves are starting to fall. I really enjoy this time of year. So, I think we will stick with the pumpkin theme with this week’s recipe for healthy pumpkin spice waffles. This recipe comes from cookieandkate.com see the link below.
Pumpkin Spice Waffles
This recipe will have you making some delicious, gluten-free pumpkin spice waffles that your whole family will enjoy. These waffles are crispy on the outside and fluffy on the inside. The secret is the oat flour.
This recipe makes 4, 7-inch round waffles. The prep time for this recipe is 15 minutes and the cook time is about 10 minutes depending on your waffle iron. A note on the measurements, where it says “scant,” that means just a couple of teaspoons short of the listed measurement.
These pumpkin spice waffles freeze great. You can make a big batch and freeze them for a busy weekday morning. Just pop them in the toaster and go.
Ingredients:
2 1/4 cups (200 grams) oat flour*
1 tablespoon baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice or cloves
3 large eggs
Scant 2/3 cup milk of choice (I used plain, unsweetened almond milk)
Scant 1/2 cup melted coconut oil or 7 1/2 tablespoons unsalted butter, melted
1/2 cup (122 grams) packed pumpkin puree
3 tablespoons maple syrup
1 tablespoon vanilla extract
Suggested toppings: more maple syrup, nut butter and/or toasted nuts, coconut whipped cream…
To Prepare Your Pumpkin Spice Waffles
1) In a large mixing bowl, combine the oat flour, baking powder, salt, cinnamon, ginger, nutmeg and all spice or cloves. Whisk to combine.
2) In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, pumpkin purée, maple syrup and vanilla extract. Whisk until the mixture is thoroughly blended.
3) Pour the liquid mixture into the oat flour mixture. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
4) Once 10 minutes is up, give the batter one more, gentle swirl with your spoon. The batter will be pretty thick, but don’t worry! Your waffles will turn out great. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.
5) Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve. Repeat with remaining batter and serve with desired toppings on the side.
Nutrition Information
Makes about 4 servings. Per Serving: 605 Calories, 36.6g fat; 54.5 g carbohydrates; 14g protein; 5.2g fiber and 11.1g sugars
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Recipes in this week’s blog came from Finding Silver Linings;
https://cookieandkate.com/gluten-free-pumpkin-spice-waffles/
