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Fall waffles 2 versions: Pumpkin and Apple

I love waffles and I make many versions of these delicious breakfast cakes!!  Mostly, I make them gluten free and sometimes, they are even grain-free. These, however, are not grain free since they are made with buckwheat flour, my favorite flour to bake with. Buckwheat is not technically a grain but we do use it as a grain and it has a similar nutrition content. It is very high in fiber and even has a good amount of protein. I love making these waffles with different flavours, my two favorite versions being pumpkin and apple, two fall staples. I love how easy they are to make and I usually make a whole batch and freeze the remaining. It doesn’t take me very long to go through them because knowing they are in my freezer, I can’t help having them for breakfast. In the morning, I pop them in the toaster and top them with my favorite foods. I make these with no added sugar, banana is my natural sweetener but they do not really taste like banana waffles. I love adding topping that are also high in nutrients making these nourishing but at the same time, I always feel like I’m having dessert for breakfast. Hope you make themJ

 

 

 

 

 

Buckwheat pumpkin waffles

Ingredients

  • 1 very ripe banana, mashed
  • 2/3 cup pumpkin puree
  • 2 eggs
  • 1 tsp. pure vanilla extract
  • 2 tbsp. coconut oil, melted
  • 1 cup coconut milk (I use full fat)
  • 1.5 cups buckwheat flour
  • 1.5 tsp. baking powder
  • 1.5 tsp. pumpkin pie spice

Preparation

  • Mix dry ingredients in a small-medium bowl.
  • In a larger bowl, mix the rest of the ingredients until smooth.
  • Fold dry ingredients into wet ingredients.
  • Heat waffle iron and use ½ cup batter for large waffles and 1/3 cup for medium ones.

Topping ideas: tahini, almond butter, toasted pumpkin seeds, plain coconut yogurt, maple syrup, figs, berries, banana, cacao nibs, bee pollen, cinnamon

Buckwheat apple waffles

Ingredients

  • ½ ripe banana, mashed
  • 2/3 cup apple puree (I steamed 2 large apples without the skin in a little water and once the apple were soft, I mashed them with a fork. You want your puree to be thick enough)
  • 2 eggs
  • 1 tsp. pure vanilla extract
  • 2 tbsp. coconut oil, melted
  • 1 cup coconut milk (I use full fat)
  • 1.5 cups buckwheat flour
  • 1.5 tsp. baking powder
  • 1 tsp. cinnamon
  • ¼ tsp. ground nutmeg (I like grating mine fresh)

Preparation

  • Mix dry ingredients in a small-medium bowl.
  • In a larger bowl, mix the rest of the ingredients until smooth.
  • Fold dry ingredients into wet ingredients.
  • Heat waffle iron and use ½ cup batter for large waffles and 1/3 cup for medium ones.

 

Top with any of the same toppings as suggested for the pumpkin waffles or with sauteed apples.

Sauteed apples: Dice one large apple (I kept the skin on). Heat 1.5 tsp. butter in a pan and add apple pieces. Saute in a medium high heat for 5-7 minutes. The time will depend on the type of apple you are using. Some varieties cook very quickly and others stay hard longer. The goal is to have a nice coloration to the apples but you do not want them to turn into mush. Top your warm waffles with sauteed apples and add a sprinkle of ground cinnamon if desired.

 

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