Pumpkin Spice Waffles
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Serves: 4
Prep: 5 minutes
Cook: 10 minutes
Ingredients
50 g Gluten-Free Oats
65 g Gluten-Free Flour
Pinch of salt
1 teaspoon Gluten-Free Baking Powder
1.5 teaspoon Pumpkin Spice Mix
65 g Pumpkin Puree (you can use sweet potato or squash puree in its place)
1.5 teaspoon Natvia
150 mls Milk
1 Egg
Cream, coconut cream, or yoghurt, pumpkin puree, and pumpkin spice mix to serve.
Method
- In a food processor or blender, blitz the oats, flour, salt, baking powder and pumpkin spice until the oats have broken down and set aside
- Mix the rest of the ingredients in a separate bowl, then stir the mixes together until combined. Heat a waffle iron and grease well with olive or coconut oil or butter.
- Pour the batter into the iron to cook the waffles for 1-2 minutes on either side. Serve the waffles with whipped cream (or coconut cream) or yogurt, more pumpkin puree and pumpkin spice mix.
- PUMPKIN SPICE MIX: Is a mix of 5 parts ground cinnamon (ceylon/true cinnamon, not cassia) to 1 part ground allspice, 1 part ground ginger and 1/2 part ground nutmeg. I usually start with 5 tbsp cinammon and work from there, but go to 10 tbsp if I'm going to use it a lot. Once made, it'll keep in an airtight container for 6 months-1 year.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving Size |
| 26.4g | 6.1g | 5.4g | 773 | 185 | 100g |
