Breakfast can be a tricky time of the day for some of us. If you're always running late, have children to feed, or just aren't a morning person, breakfast can fall by the wayside and maybe you don't eat anything until lunch or even dinner. When you have the time, it's nice to relax with a special breakfast treat Iike these gluten-free pumpkin waffles - and be sure to make extra so you can freeze them for later.
I wake up every single day feeling blessed to do the work that I do and am surrounded by a wonderful community of people who are passionate about learning, sharing and improving their health. When I began my business, I was teaching 6 people at a time in my loft which doubled as my home. Now, my community of students at the Academy of Culinary Nutrition has grown to over 2,100 alumni in 65 countries, plus there are my dedicated blog readers, plus my Facebook + Instagram communities, plus the students who have signed up for my courses like Healthy at Home and more. Plus, plus, plus. I am grateful to that you are here and picking up what I'm throwing down.
One of my favourite projects every year is From Scratch Cooking, the Academy of Culinary Nutrition's annual e-cookbook for charity. Our students generously donate their original recipe creations and photos to us. My team and I then work to compile all of the recipes together to create a final cookbook. We donate 100% of the proceeds we raise to charitable organizations. You can learn more about where the money goes here. We do this with one reason in mind: to make positive change happen in the world.
This recipe for gluten-free pumpkin waffles - you can find in From Scratch 2017 - was donated by Babe Hackett, one of our 2016 graduates from Kelowna, BC. She is a talented business owner, mountain biker and dirt bike racer. Like all of our alumni, she's awesome and so is this recipe.
You need to make this recipe because it's:
- Gluten-free and dairy-free
- Beautifully spiced with anti-inflammatory cinnamon, ginger, nutmeg and allspice
- Easily doubled for more people or for meal prep - simply freeze after cooking and then reheat in the oven
- Fairly low in sugar
- A fun and delicious way to add more veggies like pumpkin into your diet (you could also use sweet potato, butternut squash, or carrot puree)
Cook up this recipe for a great cause and get your morning started on the right foot. I recommend serving these with coconut whipped cream and berries, but of course you can top these with whatever you'd like.
Yield: 4 waffles
- ¾ cupbrown rice flour
- ¾ cup arrowroot flour
- ⅓ cup teff flour
- ⅓ cup millet flour
- 1 Tbsp baking powder
- 1 tsp cinnamon
- ¾ tsp salt
- ½ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp allspice
- 3 eggs
- ¾ cup almond milk
- ½ cup coconut oil, melted
- ½ cup pumpkin puree
- 3 Tbsp maple syrup
- 1 Tbsp vanilla extract
- Fresh berries + extra maple syrup, to serve
- In large bowl, combine all dry ingredients – the flours, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Mix well and set aside.
- In a medium bowl, whisk eggs, almond milk, coconut oil, pumpkin puree, maple syrup and vanilla extract. Whisk until well blended.
- Pour the wet ingredients into the dry ingredients and stir until blended. Do not over mix. Set aside.
- Heat your waffle iron. Once hot, give your mixture one final stir and pour onto waffle iron. You’ll need about ½ cup per waffle, but the measurement will depend on the size of your iron.
- Cook until brown and crispy. Serve warm with extra maple syrup, berries, or whatever toppings your heart desires.