My favorite season is just around the corner.Not just because of the cooler sweatshirt weather(that I absolutely love for great family nature trail walks on fallen leaves...) or the nice cool nights.Its also because of all the great tasting pumpkins!!!!
Gluten-Free Pumpkin Waffles
Whisk together your dry ingredients in a mixing bowl:
1 cup certified gluten-free oat flour
1 cup organic buckwheat flour
1/3 cup millet flour
1/3 cup tapioca starch (this adds a bit of crispness to the waffle)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 to 1 teaspoon salt, to taste
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Add in your wet ingredients:
3/4 cup pumpkin puree
4 tablespoons light olive oil
4 to 6 tablespoons raw agave nectar
2 teaspoons vanilla extract
2 organic free-range eggs
1 1/2 to 2 cups hemp or almond or rice (as needed- start with less)
Directions
1.Beat the wet into the dry ingredients to combine. Add enough liquid to make a batter that is a tad thicker than pancake batter.
2.Heat and prepare your waffle iron according to manufacturer's instructions.
Note:make these in a cast iron or stainless steel frying pan with a little bit of olive oil or organic butter.
*Serve with real maple syrup or agave nectar.mmmmm....
Makes 8 to 10 waffles
Imagine having this hearty breakfast before a nice stroll in the autumn leaves...or better yet raking them all up (what a great fall physical activity)...
Enjoy!!!
Sylvie Thibert
No comments:
Post a Comment