Tuesday, December 11, 2012

Gluten-Free Pumpkin Waffles

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
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

  1. Preheat your waffle iron. 
  2. Combine the dry ingredients in a large bowl. (You can make the oat flour by grinding rolled oats in the blender).
  3. Combine the wet ingredients in a smaller separate bowl
  4. Mix the wet ingredients into the dry (batter will be thick), and scoop 1/3 to ½ cup batter onto waffle iron.
  5. Cook until crisp and amount of steam reduces.  They take longer than standard waffles. 

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