Pumpkin Waffles

For years, when fall came around I would crave a delicious pumpkin pie milkshakes from Our Best Bites--it was just the right treat to help me get over the longing for summer to last forever and get me excited for fall. But now, I get excited for GRAIN FREE PUMPKIN WAFFLES!!! They are incredibly light and fluffy and fill the house with warm and cozy fall spices.

And in my little garden.... my pie pumpkins have ripened! Fresh pumpkin puree is much healthier and nutrient-dense than canned pumpkin (not to mention you avoid the toxins and chemicals and additives that come with packaging) and is super easy to make. So I'll show you how to make pumpkin puree from fresh pumpkins, however, if you just can't wait that long, try to find organic pumpkin puree without any additives or coloring.

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1. Slice the pumpkin in half and scoop out all the seeds and stringy insides.

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2. With your hands, rub coconut oil all over the outside of the pumpkins

3. Lay them, cut side down, on a baking sheet with sides (or a casserole dish) and fill with enough water to cover the bottom

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4. Bake at 400° for about 30 minutes, or until the skin starts to release of the sides and it is easily pierce-able with a fork

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5. Let them cool completely, they will be very hot (if you turn them over, there will be lots of steam so be careful!)

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6. The skins should slide right off!!

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7. Place the pumpkin in a blender and puree until smooth! Keep refrigerated for 2 days and freeze after that. It will keep in the freezer for... well, let's just say, you will probably use it all up making pumpkin waffles before it ever goes bad;)

Pumpkin Waffles
Author: Amy MoffatPrep time: 2 minCook time: 3-4 minServings: 8 waffles

Ingredients:

6 large eggs, at room temperature
1 c pumpkin puree, at room temperature
1/3 c honey
1/3 coconut oil
1 tsp vanilla
2 c raw cashews
1/3 c + 1 Tbsp coconut flour
1 1/2 tsp baking soda
1/2 tsp sea salt
2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves

Directions:

Add all ingredients to a blender and process on low for 30 seconds, then on high for about a minute. (*Note: if you are using canned pumpkin, you might need to add some water to make the consistency better... probably about a cup... probably.)
Coat your waffle iron with a thin layer of butter or coconut oil (do not use cooking sprays, which contain damaged, processed oils which are bad for your body)
Heat your waffle iron, making sure that it is ready before you add the batter, or else you will have a verrrrry difficult time removing the waffles from the iron... believe me.
Add about 1/3 c + some to each waffle section and cook for a few minutes (you will know when they are about done when you see lots of steam rising from the sides)
Top with some whipped coconut milk, bananas, honey, butter, whatever you'd like!

*Oddly enough... I actually LOVE these as sandwich bread with BBQ chicken inside. I know it's weird and it really tastes kinda different and I could probably find something better... but I like it anyways;) haha it would probably be way good with some normal fried chicken. I should try that.

 

One Response to “Pumpkin Waffles

  • John Moffat
    2 years ago

    My wife made some of these waffles this morning. I ate them without anything on them at all. I was dumbfounded as to how they could taste so good not being my beloved normal waffle recipe. How is this possible? Wow, I am impressed. I didn’t even put anything on them and it was like eating cake it tasted so good. Nice job. This is really good and really healthy.

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