I love the fall, it is my favorite season out of the year here in Rhode Island, something about the trees changing color , the weather and most of all the excuse for Pumpkin Spice EVERYTHING! Before we started the Feingold Diet my kids ate about four things, four very unhealthy things, they would have never tried pumpkin flavored ANYTHING. Shortly after starting the diet they started to try new things and eat better, probably because their bodies were not craving all of that sugar and carby food! So one of the things I started doing in my house was trying my best to make my own waffles and pancakes to save money on buying the Gluten Free and Dairy Free ones because at the end of the day you can make almost double if not triple the amount for the price it will cost you to buy a box of them from whole foods. To save time as well I usually make double and triple batches so that I can freeze them and have them for a couple weeks because what mom has time to handmake waffles every morning? So below I came up with this great recipe for waffles that is not only healthy but so good and you know what my husband who is not Gluten Free or Dairy Free loved them as well!
- 1/2 cup light brown sugar
- 6 tablespoons light agave syrup
- 2 1/2 cups Bob’s Red Mill gluten-free flour blend
- 1/2 teaspoonBob’s Red Mill xanthan gum
- 3 teaspoons Bob’s Red Mill baking powder
- 1 teaspoon salt
- 3 1/2 teaspoons cinnamon
- 4 teaspoons ginger
- 4 large eggs or egg substitute for people with egg allergies
- 2 cups coconut milk
- 2 cups pumpkin puree
- 1/2 cup melted Earths Balance Vegan butter substitute
- Lightly oil your waffle iron and set to the desired temperature. Allow to preheat while you prepare the batter.
- In a large bowl, combine the brown sugar and Agave Syrup. Whisk to combine. Add the remaining dry ingredients, and stir to combine.
- Add the pumpkin and the milk to the eggs. Whisk to blend and set aside, also add in the melted butter.
- Add the pumpkin mixture to the dry ingredients, mix until just combined.
- Scoop batter onto hot waffle iron and cook until done. I found these took a little longer than my normal waffles, and I think that is due to the moisture that the pumpkin adds so make sure to give them some extra time!
For more great Gluten Free/Dairy Free Recipes make sure to check out our Allergy Friendly Recipes Page as well as our GF/DF Shopping Guide!