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Oct
20
2011

Gluten-Free Dairy-Free Pumpkin Pie Waffles

Gluten Free Pumpkin Pie Waffles

Could it be that fall is descending onto Arizona? It is hard to believe when the temps are still in the high eighties.

The descent is slow.  But I think it is coming.  And with it comes my immense joy that it is time for my fall recipes to make their emergence (even if I am way behind the rest of the country where it has already been cool enough for comfort food).  The familiar ones that remind me of childhood.  The new ones that I have been longing to try all summer long. The irresistible ones that my fellow bloggers will be posting on a regular basis.

This is the time of year that I covet.  After sweating nearly every day of the last three months, I am ready to take a break from tank tops and swim suits and late night dips into our pool.

I am ready for fires in my kitchen fireplace.  I am ready for football on the television.  I am ready to spend weekends whipping up meals that will stick to our ribs.  And yes, I am so ready to have my oven on for extended periods of time without my husband belly-aching about how much it heats up the house.  And pumpkins… I am so ready for pumpkins.

I am a sucker for those orange gourd-like winter squash.  And as they are making their appearance in local gardens, at the farmer’s markets, and on the covers of those food magazines that still grace my mailbox, I start to dream of what I am going to conjure up with them.

So when my children were begging for waffles the other morning,  I obliged them under the condition that they would be my pumpkin pie waffles.  There were no complaints and almost no leftovers.

This recipe is actually a wonderful way to start the day.  These waffles are full of fiber and protein and all of the antioxidant goodness that pumpkins offer.  They are also perfect for weekday lunch boxes as the sandwich medium for sunflower seed butter and honey (Shirley, of gfe-gluten free easily, has many more gluten-free waffle sandwich ideas).

This recipe, as written, is gluten-free and dairy-free.  It can easily be made nut-free by replacing the almond flour with an equal amount of the all-purpose flour blend that you choose, or by replacing it with an equal amount of buckwheat flour.  The waffles can be made egg-free for a Vegan version. The one caveat without the eggs is that the waflles then have a bad habit of sticking to the waffle iron.  My suggestion to you is to GREASE that waffle iron well!

Gluten-Free Dairy-Free Pumpkin Pie Waffles

Gluten-Free Dairy-Free Pumpkin Pie Waffles

(Easily Nut-Free and Egg-Free)

Ingredients:

  • 1 1/2 cups all purpose gluten-free flour
  • 1/2 cup finely ground blanched almond flour – such as Honeyville Almond Flour (for Nut-Free version: use 1/2 cup more all-purpose flour OR, to up the health factor, use 1/2 cup more buckwheat flour instead of almond flour)
  • 1/3 cup buckwheat flour
  • 2 3/4 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice (or more cinnamon, or nutmeg, or a pinch of ground cloves)
  • 1/3 cup coconut sugar (or brown sugar)
  • 4 large organic free range eggs, separated (for Egg-Free: mix 3 tsp of Ener G Egg Replacer with 4 Tbsp water or non-dairy milk.  Whisk until very foamy. This is the replacement for 2 eggs, but is adequate.  Also add 1/4 tsp more baking powder to dry ingredients)
  • 2 cups plain Coconut milk
  • 1 cup canned organic pumpkin (NOT pumpkin pie filling)
  • 6 Tablespoons Organic Coconut Oil

Directions:

1.  In medium bowl, sift together all-purpose flour blend, almond flour, buckwheat flour, baking powder, baking soda, sea salt, cinnamon and other spices of choice.  Once blended, mix in the sugar.

2.  In another bowl, whisk together egg yolks, coconut milk,  organic pumpkin, and oil.  Combine until smooth.

3.  Add the wet ingredients to the dry ingredients and gently fold until just incorporated (do not over-mix).

4. In separate bowl, using a hand mixer, beat whites until soft peaks form.  Then gently fold whites into the blended batter.  Again, do not over-mix.  You do not want to deflate your batter (Note: if not using eggs, and instead you are using the Egg Replacer, omit step 4 and instead add your prepared foamy Egg Replacer in step 2 where you would have added your egg yolks).

5.  Let batter sit for five minutes while allowing your waffle iron to heat up.  Make sure to brush the waffle grates generously with oil.  For a 7 inch round waffle iron, add about 2/3 to 1 cup of batter to the center and quickly spread.  Close lid and cook according to iron directions.  Serve topped with organic maple syrup and cinnamon.

 

I posted this recipe last fall, but have adapted it and this is how we make them now.

Enjoy!

Allergy Free App

86 Comments
  1. On September 12, 2010 Shirley @ gfe said

    I am such a pumpkin lover myself! These look absolutely scrumptious, Kim. I’ll tweak them a bit for my needs (no buckwheat, no egg separation LOL, etc.) and let you know how they turn out. I’m sure I’ll fall in love. They might just be Tuesday night dinner!

    This is always an odd time of year. It’s not time yet to totally embrace fall, but it feels odd having anything summer-like still out or making summer treats/meals. Still I picked the last of mom’s summer flowers yesterday. But I’ll be buying pumpkins this week I think. They are calling my name!

    Now to answer your questions … favorite thing with pumpkin. Very hard call. Probably my pumpkin squares. They are an easy recipe that’s always a favorite, but I could list a lot more!

    Nope on the fantasy football team. But good luck to you and Diane!

    Great post and amazing waffles!

    xoxo,
    Shirley

    • On September 13, 2010 Cook It Allergy Free said

      Shirley, these tweak really easily. You can just use your usual flour blend for all of the flour measurements. And they also work just fine without separating the eggs – I have done it without separating them many times. The separation just makes them a little lighter and fluffier. They are a little more cake-like without the separation but i like them that way.

      And I so agree that it is a weird time of year. Our mornings are really really cool right now, but the days are still heating up a bit so it is hard to fully embrace fall yet.

      I will have to try your pumpkin squares! They sound awesome. I have made Paula Deen’s Ooey Gooey Pumpkin bars for years, just adapting them to be gluten free. I have not yet tried them as dairy-free though yet! They are so sinful!

      Thanks!
      xo
      k

  2. On September 13, 2010 carrie GLG said

    Yum!! I forgot breakfast this morning! Wish I had some pumpkin waffles!! :-)

    • On September 13, 2010 Cook It Allergy Free said

      LoL! Carrie, i wish you had some pumpkin waffles too! A yummy way to start the day!

  3. On September 13, 2010 Diane-The WHOLE Gang said

    Those look as good as they sounded. Can you send some over, dairy free please. I’ll give you my FedEx number.

    • On September 13, 2010 Cook It Allergy Free said

      I’ll pack some on dry ice and send them right over, my dear!! ;)
      How did your scones (and your football team) turn out?

  4. On September 13, 2010 City Share said

    Yum! These sound delicious. I love all the pumpkin flavors of fall. I grew up in AZ, and I think because we didn’t get big seasonal changes in the weather we tried to making bigger changes in our eating to mark the passage of time. Thanks for sharing the recipe.

    • On September 13, 2010 Cook It Allergy Free said

      Haha! City Share! You are so right! I think we tend to make huge changes in our eating so that we can get that feeling of fall, even if it does not look so much like it outside!
      Where in AZ did you grow up?
      Thanks for the kind words about the recipe!

  5. On September 13, 2010 Diane-The WHOLE Gang said

    OK, where are all the football fans?

    • On September 13, 2010 Cook It Allergy Free said

      Diane, seriously! I have a hard time believing that no one is into it? ;)
      I am going to be anxious for tonight. i am ahead by 15, and have my Baltimore defense playing tonight. But my opponent has her quarterback and a running back to still play so I may be cutting it close!

  6. On September 13, 2010 Diane-The WHOLE Gang said

    Well I’m 51 points behind by Scott’s all done and I have a WR, Def and Kicker to go. Can’t believe I left Matt Forte on the bench with his 38 points. I need the Jets to have a great defensive game and SD to do well. Of course I’ll miss most of the first game because a non-football person scheduled back to school night 6-9 tonight. Gotta go pack my dinner and grunt at someone. Also need to make sure my direct tv app is working on my phone so I can follow the game. :-)

    Good luck tonight!

    • On September 13, 2010 Cook It Allergy Free said

      Diane, ouch on Forte! That one hurts! Good luck tonight!
      LOL on your back to school meeting tonight! I have not tried the Direct TV app yet but heard it is pretty cool! Hope it works for you!
      Btw, I named my team “Not my Forte!” last year and have stuck with it! hehe

  7. On September 13, 2010 Kim said

    My favorite thing to make with pumpkins is scones or chocolate pumpkin bundt cake. These waffles sounds amazing! I need to try them ASAP! Fortunately I have many cans of pumpkin stashed from last year. ;)

    Kim

  8. On September 13, 2010 Maggie said

    What a lovely post! Your pictures are always so well planned :) I’m always rushing to take a picture before my kids call me asking for more attention! I love Fall too, and I’m so ready for it. Fall’s harvest is the best and I can’t wait to see what everyone comes up with – much like you! I just made some roasted vegetable soup and added some pumpkin to it. Yum! I am so thankful that Pete is not a football man. Phew :)

    • On September 13, 2010 Cook It Allergy Free said

      Maggie, I cannot tell you how often my family is totally annoyed with me while i am getting a picture ready. They usually end up starting to eat without me! ;)
      Are you going to post that recipe of your veggie soup with the pumpkin? That sounds so so good!

      • On September 14, 2010 Maggie said

        You bet! I will post the recipe in a couple of weeks probably! I’d love to see your camera skills in action Kim!

  9. On September 13, 2010 Lisa said

    These look great. It’s that time of year to start with the pumpkin recipes. Never thought of using them in waffles. I love pumpkin bread so I’m sure they taste great.

    • On September 13, 2010 Cook It Allergy Free said

      Lisa, thanks so much! I love love pumpkin bread too! I was just thinking about making some this weekend. ;)

  10. On September 14, 2010 Sunshine said

    Oooh, these look yummy! So glad these are tweak-friendly, because I plan on making a few changes. I’m not GF, so I’ll be using regular APF. Also, I’m crazy allergic to buckwheat and slightly allergic to almonds, so I’ll use pecan flour and up the APF to replace the buckwheat.

    Also, I LOVE the idea of using these for sandwiches! I just bought a pizelle/waffle baker at the thrift store, and I think these would make a great inaugural batch.

    • On September 14, 2010 Cook It Allergy Free said

      Hi Sunshine! I first started making these when we were not gluten free, so I used APF for all of the flour, except the almond flour. So these will work out perfect without the buckwheat and using the pecan flour! Yum!!
      Have fun with your pizelle/waffle maker! Hope these turn out well for you!

  11. On September 14, 2010 Miz Helen said

    Just stopping by from Amy’s Blog. Your waffles are beautiful!

    • On September 14, 2010 Cook It Allergy Free said

      Miz Helen, thank you so much for stopping by! I loved the special post that Amy did about her visit with you recently. I told her that I have a very special person in my life that seems so very much like you. Whenever I visit with her, I feel centered and happy for days afterwards.
      Congratulations on your blog! It is wonderful!
      Thanks also for the kind words about my waffles!

  12. On September 15, 2010 Linda said

    You had me hooked as soon as I read the title. What a great idea, and perfect for fall eating.

    • On September 15, 2010 Cook It Allergy Free said

      Thanks Linda! I love your pancake and waffle theme for the month of September! ;)

  13. On September 15, 2010 Christy said

    Oh, I love the change of the food seasons too! I love pumpkin waffles and am glad to now have a g/f alternative! Thanks for linking this to the hearth’nsoul hop!

    • On September 15, 2010 Cook It Allergy Free said

      Thanks so much, Christy! So glad I could participate in the Hearth ‘n soul hop! I love your new look and title/theme! ;)

  14. On September 15, 2010 Heather said

    That sounds yummy. I love pumpkin! I am jealous that fall is starting to come your way, no matter how slowly the descent. We have a long way to go here in Houston. I am dying for a change in season!

    • On September 15, 2010 Cook It Allergy Free said

      Hi Heather! Do not get too jealous yet. Mother nature tricked us because this week is back into the 90’s! ;( But the mornings are still cool so I am just going with it and pretending! hehe!
      But I hear you about dying for the change in seasons! AZ is a lot like TX in many ways….

  15. On September 15, 2010 Butterpoweredbike said

    I’m sooo with you. My favorite time of year is just around the corner, and I am READY, ready for all of its delights, but especially those associated with cooking. Thank you so much for bringing a great GF recipe to Hearth and Soul. I’m a celiac, so this kind of recipe lights up my eyes. And so do your pix, btw :)

    • On September 15, 2010 Cook It Allergy Free said

      ButterPoweredBike, I love all things fall! The cooking is the best perk of all though. I love the slow hearty cooking that comes along with the cooler seasons! I am glad that I could give you a good gf recipe! We are a Celiac Family so we know how fun it is to find good gf ideas! Thanks for the kind words about my pix, btw! ;)

  16. On September 15, 2010 Alisa said

    Kim those waffles look and sound amazing! I am so ready for fall flavors … definitely my favorite foodie time of year.

    • On September 15, 2010 Cook It Allergy Free said

      Yay! Thanks Alisa! Coming from you that means a lot! ;)
      Funny how foodies seem to love the flavors of fall so much!

  17. On September 16, 2010 alex@amoderatelife said

    Oh you are talking my language on the loveliness of fall weather and cooking and yes, football! My DH has a fantasy football team, but I just follow the Patriots! I adore pumpkin and I like to use it along with butternut squash in a cream based soup. Seems I can get my kids to eat almost any veggie as long as it is in the soup! :) Thanks for sharing on the hearth and soul hop! Alex@amoderatelife

    • On September 16, 2010 Cook It Allergy Free said

      Hi Alex! Whew! So glad that Diane and i are not the only football fans out there!
      Hey that soup sounds awesome! Do you have a version of it up on your blog? I love that I also can get the kids to eat most veggies if they are in soup. I especially get creative with what veggies i add when I use my immersion blender to puree them into the soup a bit!

  18. On September 16, 2010 Brian said

    I’m ready for the heartier Fall recipes to make their entrance also. Those pumpkin waffles look delicious. I’m a sucker for pumpkin pie or pumpkin bread with chocolate chips.

    • On September 16, 2010 Cook It Allergy Free said

      Thanks Brian! I have to admit that I love me some chocolate chips in my pumpkin bread! I just made my pumpkin streusel bread yesterday and this morning I was thinking it would have been perfect if I had added some chocolate chips! When I post the recipe soon, I am going to make that recommendation for sure!

  19. On September 16, 2010 glutenfreeforgood said

    Well, you’ve definitely touched on my weak point. Waffles! Actually, I love pancakes and waffles as they’re perfect vehicles for pure maple syrup. I’ve made my own version of pumpkin waffles, but I like the idea of adding yogurt. Interesting and good, I’m sure. I’ll be getting pie pumpkins in my CSA share soon, so I’ll save this recipe for that. Sounds delicious. Thanks, Kim. Good one!
    Peace, love and gluten-free waffles.
    Melissa
    xo

    • On September 16, 2010 Cook It Allergy Free said

      Melissa, you should add some of your goat milk kefir to them. It gives them such a yummy flavor (takes the place of buttermilk). And I cannot wait for the pie pumpkins to start showing up in my CSA basket either. I have lots of savory things planned with pumpkins as well!
      xo

  20. On September 16, 2010 Raelene said

    Can this be used for pancakes instead of waffles?

    • On September 16, 2010 Cook It Allergy Free said

      Hi Raelene, you can totally make these as pancakes as well. If you can tolerate the eggs, I would only separate out two of the whites to beat and add the other two whites to the rest of the batter with the yolks. You may need to adjust the amount of milk as well, depending on how thick your batter seems. You may want to add a tablespoon more milk at a time to make them a little thinner. These are the two adjustments that I made when I made the pancakes. Let me know how they turn out for you if you make them as pancakes! ;)

      • On September 16, 2010 Raelene said

        Great, thank you I will try a pancake version. I am in Australia, and us Aussies don’t seem to be into waffles compared to in the US. I might look at getting a waffle iron but I don’t like teflon. Are non-teflon waffle irons available and in general use in your area? My other thoughts are that we definitely don’t use pumpkin very often in a sweet dish, it’s use is mostly savoury, and I have never in my life seen CANNED pumpkin! Should I just mash up any variety of pumpkin or does it need to be a particular type and do I need to add anything to it?

        • On September 16, 2010 Cook It Allergy Free said

          Raelene, I actually really like pumpkin in savory dishes as well. I love pumpkin risotto, and soups with pumpkin in them, along with a many other dishes.
          How funny that you do not have canned pumpkin over there. Here it seems to be so commonplace. I actually use fresh pumpkin quite often. But on weekend mornings, the canned organic version seems so easy for waffles/pancakes.
          You can just puree your fresh cooked pumpkin up and use it in this recipe just fine.

          • On September 16, 2010 Raelene said

            Wonderful, thank you for your very prompt replies! And congratulations on a wonderful blog!

  21. On September 16, 2010 alex@amoderatelife said

    K, just wanted to let you know that I am sharing one of your lovely blog roll bloggers on my rollin with my bloggies section on thoughts on friday at a moderate life, so stop by and see who it is! :) Alex p.s. I have a cream soup up with just butternut, but not the pumpkin. I will have to get to that! GREAT Idea! I usually just throw it together. Thanks for the inspiration.

    • On September 16, 2010 Cook It Allergy Free said

      Ooh! Alex, I cannot wait to see who it is! Thanks for sharing! ;)
      I will also have to go check out your butternut squash soup recipe as well! And yes, I hope you post your other one too!

  22. On September 17, 2010 girlichef said

    What an absolutely gorgeous way to welcome in fall!! Gorgeous post and photos…thanks so much for sharing them w/ the hearth ‘n soul hop this week :)

    • On September 17, 2010 Cook It Allergy Free said

      Hi girlichef!!! Thanks so much! I really appreciate it! ;) Thanks for letting me share the waffles on Hearth ‘n soul this week! I absolutely love the new look and feel of the Tuesday Blog Hop! Yay!

  23. On September 20, 2010 Amy @ SS&GF said

    These look fantastic, Kim!! Am definitely going to share them this week. What kind of non-dairy yogurt do you use? I can’t find any without sugar. :) Thanks for linking up to Slightly Indulgent Tuesday!

    • On September 20, 2010 Cook It Allergy Free said

      Thanks so much, Amy! So in answer to the non-dairy yogurt, I did not want to scare anyone, but I usually make my own kefir and yogurt. So I do not add any sugar to either. I love, love the taste of plain TART yogurt and kefir (using kefir grains). I, too, noticed that even the plain non-dairy yogurts in the store have sugar in them, which is such a bummer. The dairy based plain versions do not add sugar, though, so I will also use those when we are not worrying about dairy.
      xo
      k

  24. On November 23, 2010 Emily said

    My hubby and I are snowed in this morning, and it seemed the perfect time to try these waffles (I printed out the recipe several weeks ago and I am so glad to finally be trying it out!). The flavor is delicious, and the smell even more so! Hubby is prepping our topping – Grade B maple syrup with peanut butter, melted together! YUM!
    I wanted to ask you, do you ever run into problems with the waffles sticking to the iron? More than half of the waffles split in half as I opened the iron, the top and bottom sticking to the top and bottom of the iron and making the waffle hollow in the middle, and it did this no matter how slow I opened the iron. If you have any tips of a better oil to use (I tried canola and coconut oils) on the waffle iron, or perhaps it’s my ingredient adaptations – I used Egg Replacer and So Delicious Coconut Milk Kefir (vanilla). Hmm… Any thoughts or experience, please share :)
    Thank you for sharing this delicious recipe. Happy Thanksgiving!

    • On November 23, 2010 Cook It Allergy Free said

      Hi Emily,
      I am so glad you had a chance to make these. I will tell you that the only time that I ever have problems with my waffles sticking to the iron is when I use egg-replacers instead of th eggs. I am not sure what the eggs do to the chemistry of the batter entirely, but whatever it is, it helps them not to stick. The only thing that I have found to help slightly when not using the eggs is to really really grease the iron AND cook them just a little longer than normal just to help them crisp up a bit and have an easier time pulling away from the iron. I even mention this in my notes before the recipe. ;) There has to be a magic solution to this. LOL
      Enjoy your snow day!
      Kim

  25. On October 20, 2011 Sarena said

    I have been on a huge waffle kick again here lately. I love savory and sweet and eat them all the time as a quick bread! These sound and look deliciously perfect for the fall season!

  26. On October 21, 2011 Carol, SGF said

    We got into the high 70s this week here in Florida – yep, fall is here! :) these are lovely – I am going to have to get a waffle maker!

  27. On October 21, 2011 Iris said

    Yes! I never really think of fall as one of my favorite times of the year, but it really is. The smell of winter around the corner, the thought of cozy nights by the fire, the ability to go crazy with my favorite food (winter squash). Waffles. Pumpkins. Yes to it all!

    • On October 24, 2011 Kim-Cook It Allergy Free said

      LOL! Iris, you crack me up! We take what we can get in the Southwest. So when it cools down (finally) we break out all of the cool weather stops. ;)

  28. On October 22, 2011 InTolerantChef said

    What lovely flavour combinations! The coconut would taste great in this. Yumm…

  29. On October 24, 2011 Alisa Fleming said

    These sound so delicious Kim! I really love this time of year too, and am so excited for the flavors and fun.

    Question – you use kefir – don’t the probiotics die off when cooking the waffle or do you see a value in the texture of the kefir for the waffles? We’re upping the probiotics here and I have some kefir to trial out, so I was curious. Thanks!

    • On October 24, 2011 Kim-Cook It Allergy Free said

      Alisa, I am not sure how much of the probiotics die off during the cooking, but they are only in the waffle iron for about a minute or so (at least in my waffle iron), so my hope is that some of the good buggers still stick around! ;)

  30. On October 25, 2011 Lexie said

    These are on the menu this morning! Made your meatloaf muffins (again) last night. It’s an CIAF week in this house. xoxo

    Lexie

  31. On November 4, 2011 Ari @ The Frugally R said

    I just tried these! They are sooo good! I love them! Can’t tell they are allergy friendly at all! Here’s what I did:
    I used 1-1/2 c. Amy’s (SS&GF) flour blend
    1/2 c. +1/3 c. light buckwheat flour (I think I’m intolerant to nuts now :( Just found out!)
    I used pumpkin pie spice and coconut sugar
    I used eggs
    I used coconut milk I made myself
    I used applesauce instead of yogurt
    I used 1/4 c. more coconut milk and 1/4 c. more applesauce to replace the kefir
    Everything else as it says in the directions…..SO GOOD! I didn’t separate the eggs. Next I want to try using more pumpkin in place of kefir for more pumpkin flavor! :) 

    They almost remind me of gingerbread…hmm..now that’s an idea…gingerbread waffles??? :)

    Thanks so much Kim!!!

    PS. They do stick easy, even with eggs. I just kept drenching my iron with olive oil. :)

    • On November 7, 2011 Kim-Cook It Allergy Free said

      Ari, a gingerbread waffle?? NOW we are talking! THank you so much for letting me know how they turned out for you! So so glad that you liked them. And I LOVE all of your subs that you made! Yay!

  32. On August 11, 2013 :D said

    Will fresh nondairy unsweetened coconut milk from a carton be okay to use in place of canned coconut milk?

  33. On August 16, 2013 :D said

    I know you already answered this question on another link, but I’ll ask again because there were other recipe listed on the other link and wasn’t sure if you knew I was talking about the pumpkin waffles.:

    I assume you are using canned coconut milk for the waffles. Will it work with So Delicious brand nondairy unsweetened coconut milk (comes in a carton in the dairy section) in place of the canned ccoconut milk?

    Thanks again!

    • On August 17, 2013 Kim-Cook It Allergy Free said

      Oh, for sure. The So Delicious will totally work in the waffles. The canned coconut milk can just tend to have more fat and be more creamy, but the coconut milk in the carton works awesome in the recipe. I have made them both ways and they always turn out great. Hope you enjoy them! :)

  1. On September 15, 2010 Dari Free Chocolate Milk said

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