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Pumpkin Waffles

Prep Time10 mins
Cook Time20 mins
resting time10 mins
Total Time40 mins
Course: bakery, baking, cake, sweets, waffles
Keyword: eggfree, glutenfree, miniwaffles, pumpkin, vegan
Servings: 6 waffles

Equipment

  • waffle iron

Ingredients

dry ingredients

  • 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

liquid ingredients

  • 80 g olive oil
  • 150 g pumpkin puree
  • 250 ml water
  • extra olive or coconut oil for the waffle iron

serve with

  • almond butter
  • berry compote

Instructions

  • 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.
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