Pumpkin Waffles: Dairy and Gluten Free

Easy to make in a blender-this recipe is easy peesy and doesn’t use dairy, eggs, or regular flour (unless you want to). There is also no added oil to this recipe! You are probably think, we how can it be good?! They are so light and even better when topped with some sautéed apples!

I used coconut milk and apple cider for the wet component of this recipe, oat flour in place of standard, and used pumpkin in place of oil. You could reduce the calories and fat further by using almond milk in place of the coconut (I just didn’t have enough the morning I made these).  Swapping things out for healthier ingredients is a trial and error process. Sometime it flops, and sometimes it’s great. Take the guess work out and make these!

Ingredients:

• 1 3/4 cup almond milk (could use coconut milk if desired)
• 1 1/2 cup apple cider
• 2 tbsp maple syrup
• 455 g of oats (equals 3 1/2 cups of oats or 3 cups of regular flour)
• 1 cup pumpkin puree (can use apple sauce for non-pumpkin variety)
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tbsp ground flax seed/meal
• 1/2 tsp kosher/sea salt
• 2 tbsp baking powder
• 1 tsp vanilla

Apple Topping:

• 4 apples, preferably tart like a Crispin or Granny Smith
• Dash of nutmeg, about 1/8 tsp
• 1 tsp cinnamon
• Apple cider just to coat bottom of pan
• *optional-1 tbsp of maple syrup (if desired a slightly sweeter topping)

Instructions:

1. Blend oats in a high speed blender like a Vitamix 
2. Mix liquid ingredients together and pour into blender, we use a Vitamix.
3. Add dry ingredients and blend, first on  low, and then gradually high.
4. Let batter rest for about 5-10 minutes (add additional milk if too thick) and make the apple topping
5. Peel and core apples, and cut into bite-sized pieces
6. Add apple to sauté pan and add just enough cider to coat bottom of pan. Using the juice allows you a flavorful liquid to sauté in but to so much that you create an apple sauce. If you want more juice for your topping, simply add more to create a syrup. Add in nutmeg and cinnamon. Sauté until apples soften and become fragrant, but not too mushy. Set aside.
7. Heat waffle iron to proper temp, and pour batter in to fill the waffle iron
8. Serve waffles topped with apples and if desired, pomegranates.They also go well with our Garden Fresh Tofu Scramble

Nutritional Benefits:

• No added oils or refined sugar
• Gluten free/vegan: reduces inflammation in body
• Pumpkin-great source of Vitamin A, important for eye, bone, dental, and skin health, as well as lowering blood pressure
• Great source of plant-based protein-11 g+
• Good source of iron-helps to oxygenate blood
• Oats: great source of fiber-this recipe has almost 10 g of fiber/serving! This helps to regulate blood sugar and blood pressure, has been shown to lower cholesterol
• Cholesterol free (although not saturated fat free)

Pumpkin Waffles: Dairy and Gluten Free

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Vegan and Gluten Free Pumpkin Waffles

Author: www.gardenfreshfoodie.com

Recipe type: Breakfast

Cuisine: Vegan

Serves: 5-6

Ingredients

• 1¾ cup almond milk (can use low-fat coconut milk)
• 1½ cup apple cider
• 2 tbsp maple syrup
• 455 g of oat flour (equals 3½ cups of oats or 3 cups of regular flour)
• 1 cup pumpkin puree (or apple sauce for non-pumpkin version)
• 1 t/2 tsp cinnamon
• ½ tsp nutmeg
• 1 tbsp ground flaxseed/meal
• ½ tsp kosher/sea salt
• 2 tbsp baking powder
• 1 tsp vanilla
• Apple Topping:
• 4 apples, preferably tart like a Crispin or Granny Smith
• Dash of nutmeg, about ⅛ tsp
• 1 tsp cinnamon
• Apple cider just to coat bottom of pan
• *optional-1 tbsp of maple syrup (if desired a slightly sweeter topping)

Instructions

1. Blending oats in a high speed blender like a Vitamix
2. Mix liquid ingredients together and pour into blender, we use a Vitamix.
3. Add remaining dry ingredients and blend, first on low, and then gradually high.
4. Let batter rest and make the apple topping
5. Peel and core apples, and cut into bite-sized pieces
6. Add apple to sauté pan and add just enough cider to coat bottom of pan. Using the juice allows you a flavorful liquid to sauté in but to so much that you create an apple sauce. If you want more juice for your topping, simply add more to create a syrup. Add in nutmeg and cinnamon. Sauté until apples soften and become fragrant, but not too mushy. Set aside.
7. Heat waffle iron to proper temp, and pour batter in to fill the waffle iron
8. Serve waffles topped with apples and if desired, pomegranates.
9. They also go well with our Garden Fresh Tofu Scramble

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