A Better Day / Pumpkin Waffles (Gluten-Free, Dairy-Free)


This is not the week I planned on having.

First off, I should tell you that today marks the first morning in six days that I have been able to drink a cup of coffee, and it feels so good. I awoke this morning feeling much better than I have in three weeks. I thought I would commemorate this feeling by making real food for breakfast. Real food being something with texture, not just vegetable broth or tofu. I feel like I'm returning to the land of the living. Food isn't the only thing making today a better day. There's been ongoing grey skies and rain in the forecast. It's the third time this week that we've gotten some rain, which puts a big smile on my face. California needs this. I'm paring my morning coffee and this hazy drizzle with the album, To the Sun and All the Cities in Between by City of the Sun and it's perfect. 

Here's a little something you probably won't find as daunting as I do. I've decided to slowly incorporate eggs back into my diet. My immune system has been failing me, and I can't help but wonder if it's due to a vitamin deficiency. I love eating plant based, and will continue to do so with this slight adjustment. I'm hoping my body will show gratitude. 






I know -- this is my second pumpkin post in a row. In my defense, Halloween is tomorrow, which makes it ok, right? C'mon, I see those photos of you and your loved ones prancing around pumpkin patches all over various forms of social media. You're not bored of pumpkins at all. You're in the spirit. I leave you with pieces a poem fit for the occasion by John Greenleaf Whittier:

Oh, greenly and fair in the lands of the sun, 
The vines of the gourd and the rich melon run, 
And the rock and the tree and the cottage enfold, 
With broad leaves all greenness and blossoms all gold, 
Like that which o'er Nineveh's prophet once grew, 
While he waited to know that his warning was true, 
And longed for the storm-cloud, and listened in vain
For the rush of the whirlwind and red fire-rain. 
...
Oh, fruit of the boyhood! the old days recalling, 
When wood-grapes were purpling and brown nuts were falling! 
When wild, ugly faces we carved in its skin, 
Glaring out through the dark with a candle within! 
When we laughed round the corn-heap, with hearts all in tune, 
Our chair a broad pumpkin, - our lantern the moon.
...
The Pumpkin - John Greenleaf Whittier 


Here's to a better day, and a new week.


Pumpkin Waffles (Gluten-Free, Dairy-Free)
Yield: 2 waffles
Adapted from: cookie&kate

Ingredients:
- 1 1/4 cups oat flour*
-  2 tablespoons date sugar (or brown sugar)
- 1/2 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup non-dairy milk
- 1/4 cup melted coconut oil
- 1/3 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1/3 cup dried cranberries* + extra for topping
- toasted walnuts for topping*

Method:
  1. In a large bowl, combine the oat flour, sugar, baking powder, spices, and salt. 
  2. In a separate bowl, whisk the eggs, non-dairy milk. melted coconut oil, pumpkin puree, and vanilla.
  3. Add the wet ingredients to the dry ingredients and whisk until all ingredients are fully combined. Stir in dried cranberries. 
  4. Pre-heat the waffle iron and allow the batter to rest while it warms. 
  5. Grease the waffle iron and pour half of the batter in the iron. Close the lid and let the waffle cook until golden and crisp. Remove waffle and place on a cooling rack.*
  6. Repeat with remaining batter. Serve stacked and topped with dried cranberries, walnuts, and maple syrup. 
Tips:
* You can make your own oat flour by pulsing rolled oats in a blender or food processor. You'll want to use certified gluten-free oats to make this recipe gf)
* Try plumping up the dried cranberries before adding them to the batter by soaking them in hot water or juice.
* Toast walnuts ahead of time either in the oven or over the stove for about 3-5 minutes.
* Keep the waffles warm in an oven set to the lowest possible temperature (~170 degrees).

2 comments

  1. Ahhh these waffles look amazing! I would love to have one with drizzle almond butter on top :)

    ReplyDelete
    Replies
    1. Almond butter does sound delish! I don't have any at the moment, but did sub. some peanut butter in over my leftovers this morning. Thanks!

      Delete

© A Little Baker
Maira Gall