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
(Easily Nut-Free and Egg-Free)
- 1 1/2 cups all purpose gluten-free flour (I used Pure Pantry Organic All-Purpose Baking Mix)
- 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 (aluminum and gluten-free)
- 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)
- 1 cup plain Coconut milk (or Dairy Milk, if not Dairy Free)
- 1/2 cup plain Coconut Milk Yogurt (or Plain Dairy Yogurt)
- 1/2 cup Coconut Milk Kefir (OR additional 1/2 cup milk OR additional 1/2 cup yogurt)
- 1 cup canned organic pumpkin (NOT pumpkin pie filling)
- 6 Tablespoons Organic Coconut Oil
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, milk (dairy-free or dairy), yogurt (dairy-free or dairy), kefir (or additional milk or yogurt), 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 3 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 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.