Fall is finally here and the weather is cool enough to crave the comfort foods of Autumn. My hubby loves breakfast and today I made a favorite of his, Pumpkin Pie Waffles. These waffles are spiced with lots of cinnamon, nutmeg and ginger. This spice combo is the best! These waffles freeze well and make great ice cream sandwiches.
Here is the recipe for gluten free pumpkin pie waffles:
1. Combine and mix well: 4 eggs, 1 cup yogurt, 1 cup pumpkin, 1/2 c cider, 8 tablespoons of melted butter or oil and 2 tablespoons of dark brown sugar.
2. Add: 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1 teaspoon ginger and 1/2 teaspoon of salt and mix well.
3. In a separate bowl combine: 2 cups of gluten free oat flour, 1 tablespoon baking powder and a teaspoon of baking soda.Mix the dry ingredients into the batter and mix gently.
4. Cook on waffle iron for 4 -5 minutesThe dough will be thicker than you might be used to making for waffles.
I also add one of the following to the batter just before baking; cooked crumbled bacon, chopped nuts, pumpkin seeds or diced apples.
Top your waffle with butter and maple syrup and enjoy!
Turn your breakfast into dessert by adding Graeter's Pumpkin ice cream! It's the perfect combo to really satisfy your craving for pumpkin. Can't find Graeter's ice cream in your grocery store? Shop here!
My inspiration for this recipe comes from Ken Haedrich's Country Breakfasts, Four Seasons of Cozy Morning Meals. I replaced the whole wheat flour with gluten free oat flour, added pumpkin and adjusted other ingredients to accommodate our taste buds.
We both love anything pumpkin so you will be seeing quite a few recipes with this ingredient over the next couple of months on Saturday Spotlight.
Do something creative today!
Debi
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