65 g Pumpkin Puree (you can use sweet potato or squash puree in its place)
1.5 teaspoons Natvia
150 mls Milk
Cream, coconut cream, or yoghurt, pumpkin puree, and pumpkin spice mix to serve.
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.