Healthy Pumpkin Waffles
Pumpkins generally seem to be relegated to Thanksgiving pies. But pumpkins are nutrient-rich and add lovely flavor and texture to food. I’ve learned to keep a can or two of organic pumpkin puree (making sure to check label lists pumpkin as the only ingredient) in my pantry.
Pumpkin gives a nutritious start to the day in breakfast. I use pumpkin puree (homemade or canned) in oatmeal, breakfast breads (muffins and loafs) and pancakes/waffles.
Add some defrosted berries on top for extra yumminess and nutrition.
Or mash fresh fruit (berries, mango, peach) into a couple of tablespoons of cream cheese, sweeten with some honey and make waffle “sammies” (one of my favorite concepts from Weelicious), a waffle sandwich cut into four for little hands to hold. Makes a wonderful breakfast-on-the-go (using frozen waffles popped quickly into the toaster), a fun school lunch or afternoon snack.
- 2 1/2 cups spelt flour (or 1 cup whole-wheat flour and 1 1/2 cup white flour)
- 2 tablespoons light brown sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 4 eggs
- 1 cup buttermilk (I mix 1 tablespoon vinegar with dairy milk)
- 1 cup pumpkin puree
- 6 tablespoons butter melted (can use coconut oil instead)
- Preheat waffle iron.
- Sift first 7 ingredients into a bowl.
- In a separate bowl whisk the remaining ingredients.
- Whisk the dry ingredients into the liquid mixture and whisk until smooth.
- Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.
Serve with maple syrup or make into sandwiches using cream cheese and whatever other fillings you desire.
Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.
Source:
Source:
Weelicious: Pumpkin Weelicious: Pumpkin Waffles
http://weelicious.com/2010/01/14/pumpkin-waffles/
