PUMPKIN WAFFLES

PUMPKIN WAFFLES

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.  

Linked to  Weelend Whatever #77

Biscuit Topped Chicken Pie in the Crockpot

BISCUIT TOPPED CHICKEN PIE

(free of gluten, dairy, soy, corn)

4 Tbsp. brown rice or sorghum flour

4 Tbsp. grapeseed oil

1 ½ cups Kitchen Basics Chicken Broth

1/ 2 cup hemp milk

1 tsp. sea salt

½ tsp. ground black pepper

2 cups cooked chicken breast, diced

2 cans peas & carrots, drained

1 can white or black beans, drained & rinsed

1 batch of dough for Buttermilk Gluten-Free Drop Biscuits*

Greast a 4-quart slow cooker.

In small saucepan over medium, whisk together flour and oil.  Slowly stir in milk, broth, salt, & pepper.  Cook on medium for 5-10 minutes or until mixture is thick, mixing often.

Add chicken and veggies to slow cooker, pour cream soup mix over top and stir to combine.

Using an ice cream scoop, drop biscuit dough over top, making sure they all touch.  They will expand as they cook.  

Cover slow cooker and vent lid with spoon handle or chopstick.  Cook on High for 3-4 hours or on Low for 6-8 hours until sauce is bubbling up around the biscuits and biscuits are cooked through.

BUTTERMILK GLUTEN FREE DROP BISCUITS

 1 cup brown rice flour

1 cup sorghum flour

½ cup all purpose gf flour (I use Bob’s Red Mill)

½ cup arrowroot starch

¼ cup potato starch or tapioca starch

2 Tbsp. pure cane sugar

4 tsp. Hain Grain Free Baking Powder

1 tsp. sea salt

1 tsp. baking soda

1 tsp. guar gum

½ cup lard

1 ¼ cups hemp milk

2 Tbsp. cider vinegar

1 egg (or 1 Tbsp. chia or flax seeds mixed with 3 Tbsp. hot water & left to set 5 minutes)

Combine milk and vinegar, let stand 5 minutes.  If using egg replacer, combine and let stand.

In a large bowl, whisk together dry ingredients.  Cut lard into dry ingredients with pastry blender or two forks – until it is crumbly.

In smaller bowl, combine egg or replacer, and buttermilk.  Pour buttermilk mixture into the dry ingredients and mix with a fork.  Dough will be just slightly stiff when mixed.  

This is one of my latest, most-requested meals by my family.  It is soo easy to put together, and is an amazing comfort food dinner!

linked to: glutenfreefridays#26