It’s pumpkin season again – which means it’s time to start experimenting with this delicious and nutritious squash!
I decided I was going to get real “basic” with this recipe and make a breakfast dish with one of the most popular combinations out there right now – pumpkin and coffee! Check out my gluten free version of “Pumpkin Spice Latte Waffles” topped with my vegan cream cheese and a yummy SquareBar.
INGREDIENTS:
- 1 flax egg (1 tbsp flax meal mixed with 2 1/2 tbsp water)
- 1/4 cup pumpkin puree (I made my own!)
- 1/4 cup grade b maple syrup
- 1 tbsp melted coconut oil
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 cup dairy free milk (I used unsweetened almond milk)
- 1/3 cup cold brew coffee
- 1 1/4 cup gluten free baking flour
- 2/3 tsp xantham gum
TOPPING:
- 1 cup cashews (soaked in 3 cups of water for at least 1 hour)
- 1/4 cup purified water
- 2 tsp lemon juice
- 1/2 tsp salt
- grade b maple syrup
- 1 squarebar
DIRECTIONS (WAFFLE) :
- mix your flax egg and set aside.
- in a large bowl combine pumpkin puree, maple syrup, coconut oil, baking powder, and pumpkin spice.
- add in almond milk and coffee, mix well.
- toss in your flour, xantham gum and flax egg – whisk until there are no more lumps in the batter.
- let your batter rest for about 5 min. In the meantime pre-heat your waffle griddle.
- spray your griddle with coconut oil to prevent sticking – turn heat all the way up.
- spoon about 1/2 cup of your batter into the middle of the griddle and spread.
- close and let cook for about 3-5 min, or until golden brown.
- remove from heat and place on a wire rack to let cool.
- top with vegan cream cheese, maple syrup and a squarebar for extra deliciousness.
DIRECTIONS (CREAM CHEESE):
- soak cashews in water overnight (or for one hour).
- drain and rinse your cashews.
- blend cashews, water, lemon juice, and salt until smooth.