WWW.FREI-STYLE.COMVegan pumpkin waffles
Ingredients
- 200 gr (1 ½ cups) flour ((e.g. spelt))
- 100 gr (3/4 cup) buckwheat flour<br /> (alternatively 300 gr (2 1/3 cup) spelt flour)
- 1 tsp cinnamon
- 1 tsp baking powder
- pinch of salt
- pinch of clove & nutmeg
- 5 Tbsp pumpkin puree
- 5 Tbsp maple syrup
- 200 ml (1 cup) plant-based milk ((e.g. soy or oat))
- 50 ml (1/4 cup) sparkling water
Equipment: Waffle iron
Instructions
- 1.Mix the flour with the herbs and the baking powder
- 2.Add the moist ingredients and stir into a smooth dough
- 3.Let the dough rest for a while (approx. 10 minutes), in the meantime preheat the waffle iron
- 4.Grease the waffle iron and bake the waffles
- 5.Serve them with maple syrup and fresh fruits
Notes
Tip from my kitchen: the waffles only taste faintly of pumpkin – it's mostly the warm autumn spices that come through, so add more cinnamon, clove and nutmeg if you like them bolder. The pumpkin puree keeps for several days in the fridge, so it's great to prep ahead. Leftover waffles freeze well and crisp right back up in the toaster. You can also use pure spelt (300 gr / 2 1/3 cups) instead of the spelt-buckwheat mix.
Nutrition per serving: 115 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook