Vegan, Gluten-Free Pumpkin Waffles Perfect for Chilly Mornings
(Via Amy Chaplin)
A walk through a garden or the farmer’s market in the crisp fall air inspires anyone who loves to bake to get into the kitchen. Squash and spices are often the featured ingredients in fall baking, and they play starring rolls in these crisp and tender waffles. Perhaps the reason I love making these waffles so much is that they satisfy my urge to bake! Bonus: They fill the air with warm spices and result in a healthy breakfast rather than a tempting dessert.
When it comes to breakfast, I prefer to eat something that nods toward a sweet flavor but isn’t actually sweetened. Ingredients like squash, warming spices, and oats all have a subtle, naturally sweet flavor and are perfectly comforting for breakfast. I leave the dates, raisins, and added sweeteners for times when I’m really craving something sweet — usually later in the day. When serving guests, I like giving them the option of adding as little or as much sweetener as they like — these waffles are a true crowd-pleaser when drizzled in maple syrup!
Since the market is overflowing with all kinds of winter squash during the fall, I suggest making your own pumpkin puree for these waffles. Not only does it taste delicious, but it also has a lovely thick texture, which helps hold these waffles together.
In this recipe, I added a little brown rice syrup to help the edges crisp up when cooking, but you can leave it out if you don’t have it in your pantry.
Another bonus about these waffles is that they freeze well. Once cooked, allow them to cool, place in an airtight container, and store for up to three months in the freezer.
Vegan and Gluten-Free Pumpkin Oat Waffles
Makes 6 waffles
1 ¼ cups unsweetened soymilk
1 teaspoon lemon juice
¾ cup regular rolled oats, divided
1 ½ cup oat flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon cardamom
1/8 teaspoon freshly ground nutmeg
¾ cup pumpkin puree, see note
3 tablespoons melted extra-virgin coconut oil, plus more for waffle iron
1 tablespoon brown rice syrup, optional
¼ teaspoon sea salt
pure maple syrup to serve
In medium bowl, combine soy milk and lemon juice and set aside for 5 minutes to clabber. Preheat waffle iron.
Grind ½ cup of the oats in a Cuisinart or spice grinder until coarsely ground and place in a medium bowl. Add remaining oats, oat flour, baking powder, cinnamon, cardamom, and nutmeg; stir to combine.
Add pumpkin puree, coconut oil, rice syrup, and sea salt to clabbered milk and stir until evenly combined. Pour into flour mixture and stir until just combined. If mixture seems too thick to pour, add 2 to 3 tablespoons more soymilk and stir again.
Generously oil the top and bottom of waffle iron and spoon in approximately half a cup of batter for each waffle. Cook for about 4 minutes or until top is crisp and deeply golden. When checking waffles lift lid carefully, as gluten-free batter can tends to stick.
Remove and repeat with remaining batter oiling waffle iron between batches.
Serve warm with maple syrup.
Note: For best results when making a winter squash puree, look for the dense-fleshed squash like red kuri or kabocha squash.
More from Martha Stewart:
20 Classic Comfort Food Recipes from Martha Stewart
36 Dinners You Can Make in Just 15 Minutes!
42 Slow-Cooker Recipes Worth the Wait
DIY Dried Fruit Granola Bites
Very Green Cucumber and Pear Juice
