Gluten-Free
Pumpkin Waffles
*******
1 C pumpkin
puree
1½ C almond milk or rice milk, unsweetened
2 TBL maple syrup
2 TBL coconut oil (melted)
2 TBL ground flax seeds
1½ C almond milk or rice milk, unsweetened
2 TBL maple syrup
2 TBL coconut oil (melted)
2 TBL ground flax seeds
2 TBL ground chia seeds
*
2 C oat flour (gluten free)
2 tsp baking powder
2 tsp cinnamon
¼ tsp nutmeg, freshly grated
½ tsp dried ground ginger
½ tsp cloves
2 tsp baking powder
2 tsp cinnamon
¼ tsp nutmeg, freshly grated
½ tsp dried ground ginger
½ tsp cloves
- Preheat your waffle iron.
- Combine the dry ingredients in a large bowl.
(You can make the oat flour by grinding rolled oats in the blender).
- Combine the wet ingredients in a smaller separate
bowl
- Mix the wet ingredients into the dry
(batter will be thick), and scoop 1/3 to ½ cup batter onto waffle iron.
- Cook until crisp and amount of steam
reduces. They take longer than
standard waffles.
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