Pumpkin Almond Waffles

These waffles are both the product of my discovery that Costo sells Libby’s pumpkin puree ridiculously cheap in the “off-season” AND my current obsession with all things made with almond flour. I started buying Trader Joe’s and then making my own with almonds procured at, again, Costco. Waffles made with almond flour are both flavorful and hearty – I swear I stay full until dinner time after eating one of these.

Pumpkin Almond Waffles

makes ~ 6 waffles (depending on your waffle maker)

Ingredients:

2 c almond flour (I use homemade so it is coarse)

2 tsp baking powder

1/4 tsp salt

2 tbsp sugar (or your favorite sugar sub)

1/2 c pumpkin puree

4 eggs

1 c milk (I use almond milk)

1 tsp vanilla

1 tsp cinnamon (alternatively you can use 2 tsp pumpkin pie spice)

1/4 tsp nutmeg

Preheat waffle maker. Mix together dry ingredients then add in wet. Once mixed, pour mix onto waffle maker (according to the manufacturer’s directions of your waffle maker – ours has a pre-measured cup that comes with it). I prefer my waffles on the “crispier” side so I put them on the highest setting.

Note: The number of eggs are important in this recipe. I initially tried with less and the waffles fell apart when I removed them from the waffle maker. Four worked perfectly. I don’t suggest subbing any alternative eggs in this recipe (flax or chia) as the almond flour needs the egg for binding. If you do, let me know how it works!

Additional note: We topped our waffles with “cinnamon cream” made with 1/2 cup non-fat Greek yogurt, 1 tsp honey and cinnamon & nutmeg to taste. It was delicious!

Enjoy.

Coconut Flour Waffles with Caramelized Banana and Toasted Pecans

I’m kind of struggling with this “season change” thing. As in, I don’t believe it’s ever going to happen. You know I’m a summer girl through and through but just like I refuse to turn the heat on until it gets really cold, I typically refuse to run the AC beyond mid-September. Things have changed. I’ve run the AC almost every night this week so I can sleep comfortably.

All complaints aside, this breakfast feels like the perfect transition from light summer breakfasts to heavier winter ones. And it uses one of my newest loves, coconut flour. I picked up a bag on sale at Whole Foods last week and as it turns out, it can be used to make a delightful waffle.

Coconut Flour Waffle with Caramelized Banana and Toasted Pecans

serves 1 or 2 for a lighter meal

Ingredients:

• 1/4 c coconut flour
• 4 eggs (I used 4 ‘eggs’ worth of Ener-g Egg Replacer)
• 1/3 unsweetened almond milk
• 1 T cinnamon
• 1/4 t nutmeg
• 1/4 t baking soda
• 2 packets Stevia (or you can use sugar… this is optional)
• 1/2 t coconut extract (optional)
• 1 very ripe banana
• 1 t coconut oil
• 1/8 c whole pecans
• 1 T shredded unsweetened coconut (optional – for topping)

In a bowl, blend all ingredients up to coconut extract.  I used a hand-mixer to ensure thorough mixing but I’m sure it can be done my hand with a whisk.

Preheat waffle iron.

Drop about 1/2 of the batter mixture in the center of the waffle maker and close lid. This batter is thicker than traditional waffle batter so don’t be alarmed that it won’t spread in the waffle maker like you’d expect.

Waffle is done when it can easily separate from the waffle iron. Mine took about 4 minutes in a Belgian waffle iron.

In another small pan, heat the coconut oil over medium-high heat. Add the banana (I just chunked mine up) and stir gently until they begin to caramelize. Add pecans and allow them to toast a bit and warm with the bananas.

Serve the banana-pecan mixture on top the waffles and garnish with shredded coconut if desired.

Don’t forget to serve your waffles alongside a big glass of Pumpkin Spice Iced Coffee. When you’re done, push your plate aside, wipe the sweat from your brow and put on your bathing suit to go finish the chores.

Lemon Corn Waffles with Blueberry Sauce

From the moment I saw this recipe, I knew I would be making it. I had a bite of a corn waffle at The Hen House back in August and immediately regretted having chose the buttermilk waffle. Corn waffles are SO flavorful.

It’s unusual for me to feel motivated to make breakfast (other than a bowl of oatmeal) but with the warm weather this weekend, I couldn’t resist. These waffles were outstanding. They were delicate yet filling and the lemon complemented the blueberry sauce so well.

Lemon Corn Waffles with Blueberry Sauce

adapted from Vegan with a Vengeance

• 1 1/4 c. all-purpose flour
• 2 t. baking powder
• 1 .t baking soda
• 1/2 t salt
• 3/4 cornmeal
• 1/4 c. canola oil
• 2 c. unsweetened vanilla almond milk
• 1/4 c. non-fat Greek yogurt
• Zest and juice from 2 lemons
• 1/4 c. sugar

Preheat waffle iron (according to manufacturer’s directions). Sift together first 5 ingredients in a large bowl. In another bowl, mix remaining ingredients until well combined. Create a well in flour mixture and mix in the wet ingredients just until combined. Make waffles according to the manufacturer’s directions.

Makes 4-6 Belgian waffles (Note: I halved recipe and it worked fine)

Blueberry Sauce

• 1 1/2 T. arrowroot powder
• 1 lb frozen blueberries, partially thawed
• 1/2 c. maple syrup/agave blend
• 1 t. vanilla extract

In a small saucepan off the heat, toss arrowroot powder with blueberries until it is mostly dissolved. Mix occasionally, should be done in ~5 minutes. Over medium heat, cook until moisture is released and blueberries are warmed. Add maple syrup/agave blend and vanilla. Heat for a few more minutes until sauce has thickened to desired consistency.

Butternut Squash Waffles

Lazy Saturday mornings make me happy. No real plans, nowhere to be and time to actually make breakfast rather than grab it on the run.

When I saw Jessica's recipe for Whole Wheat Butternut Waffles, I knew this was going to be a weekend treat I’d have to make. And it just happened to be perfect timing because I had a good size chunk of leftover butternut squash in the refrigerator.

Whole Wheat Butternut Waffles (from howsweeteats.com)

serves 3-4

2 cups whole wheat pastry flour  (I used regular WW flour)

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons sugar

1/2 cup butternut squash puree

1 egg

1 cup milk (I used unsweetened vanilla almond milk)

1 teaspoon vanilla

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Preheat waffle iron. Combine dry ingredients, then stir in squash, egg, milk and vanilla. Scoop about 1/3 cup batter onto waffle iron and cook until heated through.

*Note: I added about 1/4 cup additional milk and 1/4 water to batter because mine was super thick (presumably because I didn’t use pastry flour)

Top with cinnamon cream and a sprinkle of nutmeg.

Cinnamon Cream

1/2 cup greek yogurt

1/2 teaspoon cinnamon

1 teaspoon honey

sprinkle of nutmeg

Mix ingredients together until smooth. Add to waffles.

I covered mine in maple syrup too…simply divine.