Get All Our New Recipes
Directly to Your Inbox

Thanks for subscribing! Please check your email for a verification message.

Connect with us!
  • Pinterest
  • Facebook
  • Twitter
  • Instagram
Giving is always in season. Make someone's day
with a little bunny love.
Easter01_edited.jpg

Pumpkin Ginger Waffles

Pumpkin and ginger are a heavenly match in this pumpkin ginger waffle recipe.


These delicious waffles taste like a gingerbread house and a pumpkin pie had delectable offspring. If you love those flavours as much as I do, you really must try these.


Another perfect autumn breakfast that can be made entirely gluten-free, dairy-free and even vegan with the right substitutes. Without substituting the eggs and butter, these are ovo-lacto vegetarian friendly.


Leftovers can be frozen so future breakfasts are as quick as making toast. Allow the leftovers to cool on a cooling rack until they reach room temperature. Place the waffles on a baking sheet in a single layer and put them in the freezer. Once frozen (in about 2 or 3 hours) store the waffles in a sealed freezer-safe storage bag or container in the freezer until needed. Simply pop them into a toaster to thaw and reheat.

 

TIP: Make these look rustic by only partially filling the waffle iron and leaving the edges ragged. This also makes it possible to have 2 waffles to stack for the same calorie count as 1 serving, with enough wiggle room for syrup, a dusting of cinnamon sugar, or fruit.


 

Ingredients

(Makes 12 servings | Serving size = 1 waffle)

  • 1 cup almond flour

  • 1/2 cup coconut four

  • 1/2 cup tapioca flour

  • 4 tablespoons granulated coconut sugar, powdered 

  • 1 teaspoon baking powder 

  • 1 teaspoon baking soda 

  • 3 teaspoons pumpkin pie spice 

  • 4 large eggs (or egg substitute)

  • 1 cup whole fat coconut milk

  • 6 tablespoons unsalted butter, melted and cooled (or plant-based butter)

  • 1/2 cup canned pumpkin puree

  • 1/2 cup cashew sour cream 

  • 3 tablespoons molasses 

  • 2 tablespoons candied ginger, finely diced

 

Directions

In a large bowl, whisk together the three types of flour, coconut sugar, baking powder, baking soda, pumpkin pie spice, and salt.


In a separate bowl, whisk together the eggs, coconut milk, melted butter, pumpkin puree, cashew sour cream and molasses until smooth.


Add the wet ingredients to the dry ingredients, whisking until just combined. Fold in the diced candied ginger.


Cover the bowl with a lid or cloth and let it sit at room temperature for about 30 minutes.


In the meantime, preheat a non-stick waffle iron. (Use the waffle iron manufacturer's suggested heat level for waffles.)


Pour batter onto the waffle iron and cook until the waffles are crisp and golden. Repeat until the batter runs out.


Serve with a drizzle of maple syrup, a selection of fruit, berries, or nuts, or be decadent and try a drizzle of vegan salted caramel sauce (Recipe coming soon!).

 

Nutritional Information Per Serving:

total calories = 328 | total fat = 19.44g | saturated fat = 9.04g | cholesterol = 77.5mg | sodium = 105.25mg | carbohydrates = 31.09g | dietary fibre = 5.4g | sugars = 12.07g | protein = 8.07g

851 views0 comments

Recent Posts

See All