seven suppers: pumpkin waffles.

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dinner last night was a bit of a fail. i am working on coming up with a vegan burger that is delicious and not soggy, and it’s taking some trying. it’s just not there yet, so i’m going to save it until it is ready for the world. and so dear reader, i’m going to share a breakfast recipe instead.

i made these on sunday and they were sooo delicious. i added a bit of gluten free oats to give them a little crunchiness. they were just a little sweet and perfect topped with maple syrup.

ingredients:

  1. 1 cup pumpkin puree
  2.  1 1/2 cups unsweetened almond or coconut milk
  3. 1/4 cup coconut oil
  4. 1/4 cup maple syrup
  5. 1/2 cup gluten free rolled oats
  6. 2 cups all purpose gluten free flour
  7. 1 1/2 teaspoons baking powder
  8. 2 tablespoons apple cider vinegar
  9. 1/2 teaspoon pumpkin pie spice
  10. 1/2 teaspoon salt
  11. 1 teaspoon vanilla extract

directions:

  1. combine coconut or almond milk and vinegar in a bowl & set aside
  2. in another bowl combine dry ingredients: oats, flour, baking soda, salt, pie spice and stir until incorporated
  3. add the coconut oil, maple syrup & vanilla extract to the milk & vinegar mix & whisk together, then pour into flour mixture and whisk together
  4. turn on your waffle iron and let mix sit for a few minutes while your iron heats up
  5. cook according to your iron’s directions, and then top with syrup, fresh fruit and/or butter (i like earth balance soy free)

the end.

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