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Lilly’s Table

 
 
© Lillys-Table.com Sorry, no photo.
 

Tags: Dairy Free vegetarian Gluten-Free Low-Glycemic nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Pumpkin Waffles

 

The essence of pumpkin pie in a crispy waffle. These are dairy free and gluten-free.

Ingredients

  • 1 cup almond flour
  • 1 cup brown rice flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon cardamom
  • ¼ teaspoon cloves
  • 1 cup water, or milk
  • 2 tablespoons cornstarch
  • 4 eggs, beaten
  • 1 cup pumpkin, cooked and pureed
  • 2 tablespoons maple syrup

Serving Size: 6 People

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Preparation Instructions

Sift together the almond flour, brown rice flour, baking powder, salt, cinnamon, ginger, cardamom, and cloves.

Warm a waffle iron up.

Combine the cornstarch and water. Whisk it in with the eggs, pumpkin puree, and maple syrup. Sprinkle in the flours while folding together.

Drizzle some of the butter into the iron. Scoop 1/3 to 1/2 cup of batter into the waffle iron and follow the user directions and bake until they become your desired crispiness.