I’m still not sick of all the pumpkin recipes, so here’s another one! Hope you’re not sick of them either!? I made these pumpkin waffles sweet but you could make them savoury as well if you add a savoury pumpkin spice instead and leave out the sugar! These waffles are easy to make, super healthy, vegan of course, refined-sugar-free and deeliciouss! Let’s jump right into the recipe:
Ingredients
Dry:
- 60g spelt flour
- 60g oat flour
- 2tsp pumpkin spice (you can find the ingredients here)
- 2tbsp coconut blossom sugar
- 2tbsp ground flaxseed
Wet:
- 1tbsp apple cider vinegar
- 1tbsp tahini
- 150g pumpkin puree
- 150ml water
Other:
- coconut oil
- 1 can fullfat coconut milk or vegan whipped cream
- vegan dark chocolate
Directions
- Combine all dry ingredients in a bowl.
- Add the wet ingredients and stir until everything is well combined. But don’t over mix! If the dough is too thick, add a bit more water and if it’s too liquid add more flour. The dough should rather be too thick than too liquid!
- Heat up your waffle iron, add a little bit of coconut oil, fill the batter into your waffle iron and bake the waffles for about 6-7 minutes each.
Every waffle iron is different so they might take longer or shorter. But don’t open the waffle iron before 5 minutes are over because you might rip the waffle apart. Try to open it carfully and when you have to pull too hard you might have to wait a litte bit longer. Take them out if they’re golden brown and crispy on the outside. - Top the waffles with melted dark chocolate and coconut whipped cream. To make the coconut whip you need a can of full fat coconut milk. Put it in the freezer for about 30 minutes (the cream will separate from the water). Scoop out the cream part, add vanilla flavdrops or some maple syrup or another sweetener of your choice and whip it up. If it’s not thick enough you can add some cream stiffener.
