The last pumpkin from this garden season I have now transformed into puree. Little by little I process this into rolls, sauces or as here into waffles. The special thing about this waffle recipe is not only the pumpkin, but also the olive oil I used in this recipe. I wanted to eliminate the use of butter or vegan margarine. Since I have previously baked breads or cakes with olive oil, I know that it fits well, even if the pastries are sweet.
And since I have really very critical people around me, who tell me their opinion about my recipes quite relentlessly, I can tell you today that they liked it honestly. Very well indeed! I served the waffles with almond paste and berry compote. Pure or simply with powdered sugar they also taste superb. If you have mixed the flour mixture together, the rest is done quickly. Alternatively, you can replace the flour mixture with a gluten-free ready-made flour mixture for fine pastries, if the mixing is too time-consuming for you, or you do not want to buy the individual ingredients. But still please use the baking powder and spices. And then of course you need pumpkin puree.
For this I always take Hokkaido pumpkin. Its skin can be used and gives an extra rich color. And the puree is relatively dry, compared to other varieties. Either cook the pumpkin flesh in a little water until soft, or put it in equal-sized pieces on a baking sheet and roast them for about 20 minutes in the oven (about 180 degrees convection). Then mash the pumpkin finely with a potato masher, or blend it. Small pieces do not bother me, I find it quite attractive when a few orange pieces flash out of the dough. If you don’t like that, or need to hide the pumpkin from vegetable avoiders, mash it very finely. 🙂 If you are already preparing the pumpkin, you can also make a little more puree and freeze it for other pastries, quick soups or hot puree with fried sage leaves and roasted nuts etc.. It will last 2–3 days in the refrigerator.
The waffles turned out tastiest when they were nice and brown and long baked. And in the squared (Belgian waffles) waffle iron they are the crispiest. But I like the heart shape more 😉
Have a great fall/winter/waffle season !!! I appreciate your feedback! Pia
- waffle iron
- 130 g rice flour
- 100 g almonds, finely ground
- 80 g food starch glutenfree, e. g. tapioca or potato
- 40 g sugar coconut blossom sugar or xylit or as desired
- 1 tbsp vanilla sugar
- 1 tbsp tartar baking powder
- 1 tsp ground psyllium husk
- 1 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1 pinch of salt
- 80 g olive oil
- 150 g pumpkin puree
- 250 ml water
- extra olive or coconut oil for the waffle iron
- almond butter
- berry compote
- Mix the dry ingredients together. Stir in liquid ingredients evenly to form a smooth dough. Allow to swell for 10 minutes.
- Heat the waffle iron. Pour approx. 2 tbsp of batter per waffle into the greased waffle iron. Bake for about 4- 5 minutes until golden brown, remove carefully and let cool on a cooling rack. Serve plain or with almond butter and berry compote.