Happy Halloween, friends! My celebrations are a bit scarier than usual this year – one of those events that sometimes comes with violent protest and hatred is coming to our campus. I’m responding as best I can, with worry, hugs, and gluten-free waffles. I do think pancake/waffle breakfasts can bring people together. I have seen it happen. I just don’t think today will be one of those days. I would make you all waffles if I could, my dears. Stay safe out there.
These waffles were actually a huge surprise to me. I haven’t done a lot of paleo or gluten-free baking, and I was honestly expecting these to be heavy, mealy, and dense. There is only a tiny bit of leavening, after all. And a lot of squash and nuts!! I’ve never been happier to be wrong.
These are moist, light, not too sweet, and with just the right amount of spice to let you know it’s Autumn. The smells that emerged from my waffle iron were out of this world. Who needs scented candles when there are pumpkin almond waffles, I ask you?
These waffles are slightly adapted from theroasatedroot’s version here, and boy does her pear caramel topping look delicious.
- 3 eggs
- ⅓ cup of pumpkin purée
- 3 tablespoons of coconut oil (or mild tasting olive oil)
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 cup of finely ground almond flour
- ½ cup arrowroot starch or corn starch
- ¼ teaspoon baking soda
- 1 heaping teaspoon cinnamon
- ⅛ teaspoon/a small pinch of salt
- Add all the ingredients to a medium mixing bowl and blend with an immersion blender. Alternately, you could do this in a blender or food processor, if you don't mind the extra washing up. Rest batter for 10 minutes.
- Using ⅓ to ½ a cup of batter per waffle, I cooked the waffles for about 3 minutes each in my waffle iron. Cook yours according to your usual instructions. However, note that these are steamy waffles. If you usually judge your wheat-based waffles' done-ness based on whether the steam from the waffle iron starts to slow, this test will not work here.