One of the many things you gain from eating a whole-food diet is a new appreciation for seasonal produce. Suddenly you realise how precious it is to be able to enjoy berries in the summer and root veg in the winter for a finite amount of time before you have to wait another year for the season to roll around again. Now Autumn is here, I’m not wasting a second of the opportunity to eat an abundance squashes and so pumpkin has been made several appearances in my kitchen recently. These pumpkin spiced waffles were one of my favourite creations of the past few weeks!
Pumpkin spiced has earned a bit of a reputation as a flavour thanks to the famous ‘latte’, but it is with good reason as these flavours shout Autumn and have a way to make you feel warm and cosy inside! Pumpkins are perfectly sweet and gooey and have the ability to turn even a cold and dark fall morning into a welcomed event. You simply must try these treats!
- 1/3 cup peeled and cubed pumpkin
- 1/3 cup buckwheat flour
- 3 tablespoons oats
- 1/2 tablespoon chia seeds mixed with 1 1/2 tablespoon water
- 1/3 cup almond milk
- 1 heaped teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1 teaspoon ground allspice
- A pinch of salt
- 3/4 teaspoon baking powder
Begin by steaming your pumpkin for 10-12 minutes, until soft. In the meantime, whisk your chia seeds and water together and place to one side. Begin to pre-heat your waffle maker now.
Once your pumpkin is cooked, add to a blender along with all the other ingredients. Blend until a smooth batter forms, then transfer to a bowl. When your waffle-maker is heated, grease it with coconut oil. Spoon a ladle full of the mixture into the waffle iron, spreading it so that the iron is filled but be careful not to over-fill it. Then, simply close your waffle iron and allow it to cook for 5 minutes. Once your waffles are cooked, open the iron and gently use a heat-proof spatula to pry the waffles away from the iron. Transfer to a plate, add your desired toppings (date syrup and sliced apples are a dream!). Enjoy!