Today is a beautiful fall day – sun filled, cool breeze, and the smell of leaves flowing about in the wind. Naturally, my foodie instincts are telling me to make something spiced and pumpkin filled.. and I am happy to oblige!!
This mornings post-run brunch consisted of some spicy fall flavours – cinnamon, ginger, clove and nutmeg, with an homage to summer by way of fresh juicy peaches, which makes me long for those summer days that now, seem so far far away.
So let’s make these yummies, shall we??
Here are the deets:
* 1/2 cup pure pumpkin puree
* 3 tbsp chia mixture (1.5 tsp chia seeds + 3 tbsp hot water)
* 1/2 cup almond milk
* 1/2 tsp lemon juice
* 1/2 cup gluten-free or all purpose flour
* 1.5 tbsp organic raw coconut palm sugar
* 1/2 tsp ea. ginger & cinnamon powders
* 1 tsp baking powder
* pinches of clove, nutmeg & salt
** In a small bowl, mix almond milk and lemon juice together and let sit for 5 minutes. This will curdle and turn into vegan buttermilk. Mind blowing, I know ; )
** In two separate bowls, mix all wet and all dry ingredients together until fully combined.
Before you move on, make sure waffle iron is on FULL WHACK and ready to go!
Once preheated, open iron and spray w/ any oil of choice.
** Mix WET into DRY. This batter is thick, which is fine. If you’d prefer it looser, please add a touch more almond milk at this point.
** Place batter in the middle of the waffle iron and spread it outwards w/ spatula. When you close and lock the iron, it will spread out A LOT, so make sure you don’t put too much.
You have healthy and delicious waffles in just minutes. I was elated to see that chia worked so darn well in this recipe as an egg replacement. Dang you chia! You’ve done it again! I like youuu : ).
Feed your souls!
NB: I added fresh peaches and raw organic creamed honey (not vegan…I know) to my waffles, which was an AMAZING combination, but feel free to branch out and add any combination to these gems. They are a perfect base for many flavours, so don’t be shy and GET CREATIVE!!