PUMPKIN WAFFLES

These waffles are a wonderful, nutritious and comforting choice for cold autumn or winter weekends. This recipe could easily find a place on your festive brunch menu. In October, we make these waffles quite often. I usually prepare a double batch because sometimes we end up arguing over who ate how much! You can enjoy these waffles both sweet - topped with fruits, berries, honey or yogurt - and savory - with vegetables, hummus or avocado.

Ingredients

• 500 g of pumpkin puree

• 150 g of plant-based yogurt

• 100 g of oat flour

• 100 g of rice flour

• 1 teaspoon of baking powder

• 2-3 tablespoons of honey or another preferred sweetener

• Spices: cinnamon, salt

• For serving: plant-based yogurt, honey, berries, chopped nuts or vegetables and hummus for a savory version.

Instructions

In a large bowl, I place the roasted pumpkin and mash it with a fork. Then, I add yogurt, honey, spices and mix everything well.

Finally, I add the flour and mix again thoroughly. At first, the dough might seem too dry and you might think it needs some liquid, but don’t rush. Wait for the pumpkin to release its juices, which the flour will absorb. You can let the dough sit for 10 minutes before cooking to allow all the ingredients to combine.

I cook it in a preheated waffle maker. If needed, lightly coat the waffle iron with a thin layer of coconut oil; if your waffle maker doesn't require oil, you can skip this step.

Once the waffles are cooked, I cut them in half. I top them with homemade plant-based yogurt (see recipe) and berries, then drizzle with honey. If you don’t have fresh berries, homemade forest berry jam (see recipe) works perfectly as well.

BON APPETIT!