Gluten-Free, Dairy-Free Pumpkin Waffles Part 1

Is it possible to have too much of a good thing? I personally conclude that that depends on what is considered “good”. If french fries are the item to be evaluated, then I say too much of those scrumptious greasy potatoes are not beneficial in any way. So, what do I mean?

I believe that pumpkin is an extremely valuable ingredient to have on hand, since it has great versatility in countless recipes and it is not possible to have too much pumpkin. I have not encountered a pumpkin recipe that I dislike. Now, someone may counter that opinion. This is usually in part to their dislike of the pumpkin flavor, like my husband. I still have not succeeded in having him sample my pumpkin concoctions due to how “picky” he is (That is how I phrase it. I feel he is missing out on the finer things in life). So, I say to all of those out there who indulge in pumpkin, I am about to excite your palate.

Here is the first of a 3 part recipe collection on pumpkin waffles. This first recipe is an all natural, Gluten-Free, Dairy-Free Pumpkin Waffle recipe that is absolutely mouthwatering. For those gluten and dairy intolerant, you will not be disappointed, but ecstatic about a moist recipe that is sure to fulfill! (The next recipe will be dairy-free, and the last recipe will contain gluten and dairy)

Gluten-Free, Dairy-Free Pumpkin Waffles

1/2 cup canned pumpkin
1 egg
2 TBSP olive oil
1/2 tsp all natural vanilla
3/4 cup water
2 tsp aluminum free baking powder
1/2 tsp cinnamon
1 cup gluten-free flour blend
In a mixing bowl combine the pumpkin, egg, oil, vanilla, and water. Mix well. Add the baking powder and cinnamon and mix well. Finally, add the flour and mix until all clumps are gone. Pour finished batter into a waffle maker and cook until golden brown.

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