Pumpkin Waffles

Pumpkin season and I am a fool for pie pumpkins since Olivia shared this pumpkin waffle recipe which we make gluten free easily. In case you are looking at an abundance of those little delights i your garden or if like me, you are finding at SPROUTS for 99 cents each, attack the challenge.

TO RENDER A PUMPKIN: wash and break off stem. Cut in half and scrape out seeds with a large spoon. Place halves in baking dish cut side down in 1/2" water. Put in 425 degree oven for about one hour, until soft on top when pushed. Remove from water and let cool to handle. Remove skin, puree in Foley food mill, Cuisinart or blender. Now ready for pies or waffles or if further simmered with spices, apple cider, and honey to taste becomes Pumpkin Butter.

The inspirational PUMPKIN WAFFLE recipe here:

MIX:

2-1/2 c. flour (I use 1/2 c. almond flour, 1 c. tapioca flour, 1/2 c. sweet rice flour, 1/2 c. arrowroot flour and 1/8 tsp guar gum)

2-1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp.. salt

2 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/3 c. brown sugar or 3 T. honey

(1/4 tsp. grated nutmeg and ground allspice)

(1 c. chopped pecans)

BLEND TOGETHER:

1 c. pumpkin puree

6 T. unsalted melted butter or 7 T. walnut oil

2 c. buttermilk or yoghurt or alternative with lemon juice added

4 egg yolks, beaten till thick

BEAT TILL STIFF:

4 egg whites mixed with 1/4 tsp. lemon juice

Stir puree into flour mix and fold in egg whites. Bake in waffle iron 8 minutes till golden.