Friday, June 21, 2013


Makes 7 servings, 4 small waffles each
Cooking spray
6 eggs
6 egg whites
½ cup brown sugar or coconut sugar
5 ¼ cups warm water
1 ½ cups canned pumpkin
6 tsp. vanilla extract
1 cup sorghum flour
1 cup brown rice flour
1 cup millet flour
6 tsp. grain free/aluminum free baking powder
3 tsp. baking soda
¾ tsp. sea salt
4 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground ginger
1 tsp. ground cloves
OPTIONAL: add 1 cup of chopped pecans, walnuts, Enjoy Life mini chips, or Sunmaid dried cranberries

Pre-heat waffle maker according to directions.  Spray grates of waffle maker with nonstick cooking spray.   Combine egg and egg whites.  Add sugar, water, pumpkin, and vanilla.  In a separate bowl, whisk together flours, spices, baking powder, baking soda, and salt.  Add dry ingredients to wet and whisk until smooth.  Add optional ingredients if desired.  Pour batter in waffle maker according to directions, being careful not to overfill.  Cook for about 4-6 minutes, or until waffle is cooked through and outside is crisp.  Repeat with remaining batter, making sure to coat grates with cooking spray before each batch.  Keep warm in a warm oven, or serve immediately.  Very good with Breakfast Sausage Patties and pure maple syrup.

 We have been looking for an amazing waffle recipe, and came up with this one after some trial and error.  With chocolate chips added, it is almost exactly like my Pumpkin Chocolate Chip Muffins.  Needless to say this was a HUGE hit with my family!  I don't mix any optional add ins with the batter so that I can add Sunmaid Cape Cod Dried Cranberries or pecans to hers, and Enjoy Life Mini Chips and pecans to ours.   Steve wants me to make caramel sauce and turn these into Belgian style waffles using my Dairy Free Whipped Topping.  

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