Todays feature recipe for the Pumpkin and Pinterest series is Gluten-Free Pumpkin Waffles from Cats to Cooking. Swing over and show her some love for an excellent, pinnable recipe.
I was so excited to see this pin because I am a bit of a waffle snob. I love waffles, but they need to be cooked just right. Crispy on the outside and nice and moist in the middle.
This recipe had a short ingredient list and was gluten-free so I was excited to try them.
I am always looking for ways to switch thing up for school lunches and when I was preparing to make these beauties I decided to try it a little different.
Instead of using almond flour I used almond butter.
I took out the cashew milk.
I made the waffles with my daughters babycakes mini waffle maker. The batter is pretty thick so I used my little piping tool to pipe these into the little griddles. A spoon and spatula would have worked well also. Just spoon in and smooth.
They turned out perfect for little hands. They actually turned out perfect for my big hands too.
I let the boys sample them with a side of pumpkin yogurt.
The house smelled like there were thousands of nut butter fairies playing in the air around me.
I decide to make a big batch of these after the initial batch. Partially because the boys ate half of the first go around and partially because I loved the idea of packing these in the kids lunches for the week.
This recipe made about 52 mini waffles.
1 cup pumpkin purée
2 cups almond butter
1 tsp cinnamon
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
Coconut oil for greasing waffle iron
Plug in and preheat waffle iron on low setting.
Put all ingredients in blender.
Blend until smooth.
Spray or brush oil onto waffle iron
Pipe or spoon mixture onto waffle iron and smooth.
Close the waffle iron and let cook about 5 minutes. If the waffle iron is still steaming, let cook a bit longer.
Open waffle iron, remove waffles with rubber spatula.
Have you been following the Pumpkin and Pinterest series? What are your favorites so far?