1 cup roasted pumpkin puree (or butternut squash puree)
3/4 cup plant milk (I used hemp)
3/4 cup all purpose gluten free flour (I used Trader Joe’s brand)
1/8 cup melted coconut oil
1/4 cup coconut sugar
1 tsp baking powder
nuff pumpkin spice
salt to taste
GINGER MAPLE SYRUP
fresh ginger
maple syrup
Instructions
In large mixing bowl, blend or whisk pumpkin or butternut puree, plant milk and melted coconut oil
In a smaller separate bowl whisk AP Gluten Free Flour, Coconut Sugar, Baking Powder and Pumpkin Spice
Add dry ingredients to wet ingredients
Mix just until combined. Do not overmix, a few lumps are okay
Let sit for 5 minutes while preheating waffle iron
Use waffle iron according to its instructions
While waffling, take a small nonstick sauce pot and pour in the desired amount of maple syrup you will need.
Turn heat to low and using a microplane or zester, add grated ginger to the syrup. The more you use, the stronger the taste. The less you use, the milder the taste.
I can’t tell you how much . . . this is where you have to practice Mindfulness and trust your intuition to guide you in the kitchen!
Whisk this gently until syrup starts to bubble. The minute it starts to bubble, remove from heat and pour into a clean glass container.
Set aside and serve with waffles once they’re cooked.
Notes
This recipe makes 9 mini waffles or 2-3 large ones