Gluten-Free Pumpkin Waffles

1 minute read

How to Enhance a Recipe with Carotenoids.

My wife adapted this gem from Eat Like A Dinosaur: Recipe and Guide Book for Gluten Free Kids, by Paleo Parents. She made two changes: 1) she substituted pumpkin for apple and 2) she added pumpkin pie spice.

Here's the carotenoid-enhanced version:

Ingredients:

  • 1 medium banana
  • 1/2 cup canned pumpkin
  • 1 cup almond butter
  • 2 eggs
  • 1 TBSP arrowroot powder
  • 1 TBSP vanilla extract
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • Coconut oil

Instructions:

(If you have a Vitamix)

  • Blend banana and pumpkin on high till smooth
  • Turn blender on low and add arrowroot, vanilla, baking soda, and pumpkin spice.
  • Now add eggs and almond butter.
  • Blend on high till smooth again.
  • Grease your waffle maker with coconut oil (for each waffle you make)
  • Pour on some batter. Leave room around the edges for the batter to spread.
  • Cook till brown. If still floppy, cook some more.
  • Eat immediately or freeze (toast to thaw).

Instructions 2:

(If you don't have a Vitamix)

  • Puree the banana and pumpkin in a food processor
  • Whip the almond butter on high for 2-3 minutes. Use the whisk attachment on your electric mixer.
  • Add the puree and everything else to the whipped almond butter. Whip it some more, till combined.
  • Grease your waffle maker with coconut oil (for each waffle you make)
  • Ladle on some batter. Leave about 40% room around the edges, so the batter can spread.
  • Cook till brown (3-5 minutes). If it's still floppy, cook it some more.
  • Eat immediately or freeze (toast to thaw).

Yours in Health and Resilience,

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