Pumpkin and almond waffles

Pumpkin and almond waffles

By
From
Green Kitchen Travels
Makes
10

Before our first visit to the USA, we kept pumpkins only as decoration. They are also grown in Europe but have never been as popular or creatively used in recipes as in the States. After spending a few months on the west coast during pumpkin season, we quickly learned that they can be used in practically any kind of recipe – sweet or savoury. On our trip we made sure to try pumpkin pie, cheesecake and muffins, pumpkin soup and salad, pumpkin pancakes and even pumpkin spice coffee. But of all the sweet combinations, we grew most fond of the spiced pumpkin waffles that we tried in a diner just south of Big Sur, California. They were served with a slab of maple butter and after our third plate we were in a food coma for the rest of the day.

We created these with a similar mixture of spices but slightly lighter, using almond flour and buttermilk. They are still quite rich, so two waffles are usually enough for one person. If pumpkins are out of season, you can use two cups mashed ripe banana instead of the pumpkin purée.

Ingredients

Quantity Ingredient
1 small pumpkin
or 1 butternut squash
or 500g unsweetened pumpkin puree
6 eggs
250ml cultured buttermilk
120ml water
210g almond flour
60g buckwheat flour
2 tablespoons maple syrup, plus extra to serve
or 2 tablespoons clear honey, plus extra to serve
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon sea salt
cold-pressed coconut oil
or butter

To serve

Quantity Ingredient
plain yoghurt
Raw raspberry and chia jam

Method

  1. Preheat the oven to 200°C. Halve the pumpkin with a sharp knife and remove the seeds with a spoon. Place both halves on a baking tray, cut side down, and bake in the oven for 30–40 minutes or until the skin is bubbly and slightly browned and the flesh is soft. Remove the pumpkin from the oven and leave to cool for a couple of minutes. Spoon out the flesh into a bowl. Use a fork (or a food processor) to mash it to a purée.
  2. Whisk the eggs in a large bowl until frothy. Measure 500 g pumpkin purée and add to the bowl together with the remaining ingredients except the coconut oil or butter. Stir until well combined. Let the batter rest for 15 minutes in the fridge. This is an important step, as the waffles hold together better when baking.
  3. Turn on your waffle iron and wait until it is hot. Brush the grids with a little coconut oil or butter then add about 4 tablespoons of the batter (less or more depending on your waffle iron) and close the lid. The waffle should be ready after about 1 ½ minutes. Open the lid slowly and use a fork to carefully detach it from the iron. Repeat for the remaining waffles. Serve with a dollop of yoghurt and the raw raspberry and chia jam and a drizzle of maple syrup.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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