The forecast predicts 5-6 inches of snow tomorrow. The boys are ecstatic as the only sliding hills around here are the ones we create in the yard with a loader tractor.
They anticipate running through snow drifts bundled to their eyeballs in snow suits and winter wear.
I, however, am older, 6 months pregnant, and a self-proclaimed wimp. I anticipate a brightly burning fire, a tall glass of my red raspberry leaf pregnancy tea, and a good book. Maybe a soft blanket to warm my toes too!
That cozy picture in my head made me crave something warm for the tummy and slightly holiday-ish feeling. Enter Pumpkin Waffles! Mmmm, a little bit of nutmeg, ginger, and cinnamon and I’m singing Christmas songs.
I tripled the batch when I made it – which is necessary if we want any leftovers the next morning. Then I threw them onto two waffle irons and let the boys proceed in shrinking the plateful one by one. I’m glad to say Travis and I did get a few and we have some left to pop into the toaster oven for breakfast. I’m already excited about waking up!
This recipe was tweaked very slightly from Carol Rudoff’s book, The Allergy Gourmet.
Gluten Free Pumpkin Waffles (gluten-free)
1 1/2 c. buckwheat flour
1/2 c. potato starch
1/4 c. tapioca starch
2 T. baking powder
2 t. cinnamon
1 t. ginger
1/4 t. nutmeg
1/2 t. salt
1/4 c. cane sugar
1 c. pumpkin puree
2 c. water
1/4 c. (1/2 stick) unsalted butter, melted
1. Whisk all of the dry ingredients together until fully combined.
2. Combine the pumpkin, water, butter, and egg and mix into the dry ingredients.
3. Pour about 1/3 of a cup of batter onto each waffle square on your iron. Heat until cooked through and enjoy!
*If you want to soak this recipe to get the benefits of easier to digest grains, you can:
1. Combine the flours, pumpkin, water, butter, and egg.
2. Add an acidic liquid by either completely replacing the water with homemade yogurt, or by reducing the water by 1/4 c. and adding 1/4 c. of another acidic liquid (kefir, whey, lemon juice, buttermilk, or apple cider vinegar).
3. Let this batter soak for 12-24 hours. (The longer the better.)
4. When you are ready to make waffles, add the rest of the ingredients and cook as usual. These may take a bit longer to cook fully.
shared with: Make Ahead Meals for Busy Moms, Flour Me With Love, The Healthy Home Economist, The Prairie Homestead, Nourishing Treasures, Delicious Obsessions, Chef in Training, Time-Warp Wife, Simply Sugar & Gluten Free, Far Above Rubies, Vintage Wannabee, Growing Home, Real Food Forager, Young Living Oil Lady, Rook No. 17, Women Living Well, The King’s Court IV, Gluten-Free Homemaker, Deep Roots at Home, Whole New Mom, Frugally Sustainable, Kelly the Kitchen Kop, This Chick Cooks, Raising Homemakers, Raising Mighty Arrows, Our Simple Country Life, GNOWFLGINS, The Greenbacks Gal, The Nourishing Gourmet, Real Food Whole Health, Comfy in the Kitchen, Little Natural Cottage, Food Renegade, It’s A Keeper,