Pumpkin waffles

healthy 'not-so-fast' food
30-60 minutes recipes
Sweet Stuff


25-11-2016
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Pumpkin waffles


Preparation time: 30-60 minutes recipes

 – Makes about 4-6 waffles – 

I like to add veggies wherever possible. Waffles are a great way to sneak in the goodness. My kids don’t even notice they are having pumpkin for breakfast. I use oatmeal as a flour substitute in this recipe. The spices add a delicious festive flavour.

Waffles are ideal for batch cooking as they freeze well or keep in the fridge for a few days. They are delicious when toasted straight out of the fridge or freezer and topped with a little butter and maple syrup.

Goes well with: breakfast, maple syrup, butter


INGREDIENTS

200 g pumpkin (cooked and drained)
100 g oatmeal
100 ml almond milk
3 eggs
3 tablespoons coconut blossom sugar
1 teaspoon pumpkin spice (mixed spice) (cinnamon, ginger, nutmeg)
Half teaspoon curcumin
Half teaspoon bicarbonate of soda
Pinch of salt
butter for frying
Required tools: Food processor or blender, waffle iron, pastry brush

WORK DESCRIPTION

  • Wash pumpkin, cut, remove seeds, then steam or boil (including skin) for about 15-20 minutes until tender, drain, weigh-off required amount (200 g). Keep rest for later use (soup, mash or more waffles)
  • Meanwhile turn oatmeal into flour by pulverizing it in a blender or food processor
  • Add all other ingredients to food processor or blender and mix until an even batter has formed
  • Add butter to both sides of waffle iron using a pastry brush
  • Pour batter into middle of waffle iron (quantity depends on size of waffle iron, mine takes amount of small soup ladle a time), spread out batter using back of a spoon or spatula
  • Bake for 2-3 minutes on low to medium heat
  • Repeat, grease iron with butter for every new waffle
  • Serve warm
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