Pumpkin Waffles

Pumpkin season is here!  So why not make some delicious pumpkin spiced waffles!  These are easy to make, they happen to be vegan and they are perfect for making on a weekend morning for brunch!  Serve them with some toasted pecans and maple syrup for a Fall treat!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 | Prep Time: 15 minutes | Cook Time: 5 minutes (each batch, depending on your waffle maker) | Ready in: 30 minutes

Ingredients

• 2 cups Bob's Red Mill organic whole wheat pastry flour
• 1/4 cup Madhava coconut sugar
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp sea salt
• 2 tsp cinnamon
• 2 tsp ginger
• 1/2 tsp cloves
• 1/4 tsp nutmeg
• 3 Tbsp ground flax seed mixed with 1/2 cup plus 1 Tbsp filtered water
• 2 Tbsp melted coconut oil
• 1 cup Thai Kitchen full fat coconut milk at room temperature
• 1 cup Farmer's Market organic canned pumpkin puree

Instructions

Instructions:

1. Whisk together the flour, sugar, baking soda, baking powder, sea salt and spices in a large bowl.
2. Then whisk the flax mixture, coconut oil, coconut milk and pumpkin until smooth.
3. Oil, and pre-heat waffle iron. Once it is heated, pour about 3/4 cup batter onto the iron (or until the iron is just covered but not so much that it will ooze out) and close it.  Cook according to waffle iron package directions.  Remove from the waffle maker and keep warm in an oven at low heat (150F degrees).
4. Serve with topped with whatever suits you!