EBD Recipe: Pumpkin Spice Waffles

Kristin McCaig's picture
Posted by Kristin McCaig
on October 8, 2015 - 4:02pm
Eat By Design

This is not a confession post.

It is just a fact that sometimes I eat food almost purely for the enjoyment of flavour. I just do my best to choose recipes that are healthier options compared to processed food.
 
I eat waffles. And I love waffles.
 
My waffles are gluten and grain free and they make a great tasting breakfast on Thanksgiving and Christmas… and Saturday and Sunday.
 
But of course, they are not a perfectly nutritious breakfast.
 
Almond flour is ground up almonds. As soon as you ground up almonds into flour it becomes exposed to air and oxidizes which makes the oils in the almonds rancid. That is not a good thing. And your almond flour from the bulk food store is not as fresh as you might like to think it is.
 
And of course, since you are eating a lot of almonds in an almond flour recipe, you are getting a high dose of omega 6’s (the not-all-bad but pro-inflammatory kind).

But I still have not found the perfect almond flour recipe, that will get my flour as fine as the store bought stuff and every now and then I want me some waffles. So this is the recipe I use.
 
You can make these waffles in advance and then reheat them in the toaster, which is great because they do take quite a bit of time to cook in the waffle maker.

I like to make them at the same time as I am cooking dinner or while I clean up the kitchen at night. Then I store them in a container on the counter or in the fridge, and toast them up in the morning.

For a regular flavored waffle, just leave out the pumpkin and the spices. I love to top my regular waffles with apples that I have softened on the stovetop with butter, cinnamon and a touch of maple syrup, served with a side of bacon and cheese (I know, some people find that really weird but apples and cheese have always made a good couple, especially apple pie topped with cheese).

So on the bright side, you are getting some healthy fats from the butter and good nutrients in the apples!
 
You can also cut these waffles into “fingers” which makes them perfect for dippy eggs.
 
Now, there may be a couple of ingredients that are new to you. Take a deep breath. They are easy to find. And they are staples in great, gluten and grain-free baking.
 
Plantains are available at most large grocery stores near the banana section. They basically look just like a banana but they are bigger (they are starchy brothers to the banana!)
 
Depending on their ripeness they may be green, yellow or very spotted. All of these will work in your waffles. They will just make a slightly different outcome.
 
Tapioca starch is the starch from the cassava plant. You can find it at Bulk Barn or your natural food store. It is really inexpensive.
 
Enjoy these waffles on a special family breakfast day and let me know how it goes!

 

Pumpkin Spice Waffles

Special Equipment: waffle maker
Prep Time: 10 minutes
Cook Time: as long as it takes to make your waffles. I cook each batch for 10-15 minutes so that they are crispy. You can reheat them in the toaster if you make them in advance.

Ingredients

  • 1 plantain
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour/starch
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/3 cup coconut oil, melted
  • 4 eggs
  • 1/2 cup pureed pumpkin
  • 1/2-1 cup (or more) almond milk

Steps

  1. Turn on waffle maker.
  2. Blend plantain in food processor until smooth.
  3. Transfer to bowl
  4. Add all 3 flours, salt, baking soda and spices and combine.
  5. Then add coconut oil, eggs, pureed pumpkin and almond milk. Mixture should be a bit runny.
  6. Stir until blended. If texture is too thick add more almond milk.
  7. Let mixture thicken for about 5 minutes or store mixture in fridge for use later.
  8. Make waffles in preheated waffle pan using about 1/4-1/3 cup per waffle.  I like to let my waffles cook about 12-15 minutes to make them crispy.

Makes 8 waffles
 
For more simple By Design recipes why not pick up your copy of the Eat By Design Cookbook. I’ve created it in the form of a 28-day meal plan (plus grocery lists!) so you don’t need to think about what’s for breakfast, lunch or dinner for the next month. Or you can grab the first 7 days FREE by clicking here.

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