Pumpkin Spice, Gluten Free Waffles With Lavender Cream

I have been binge watching Stranger Things, hence the waffles!  When I was a kid Eggo’s were kind of a breakfast staple.  My mom loved them and and so did I.  Celiac disease doesn’t allow for this childhood indulgence and since I am not a fan of the whole GF frozen waffle scene I had to come up with some creative way to satisfy my craving.  3  things happened that led to this breakfast creation.

First off it’s autumn which means my counters are overrun with squash.  The other night I cooked a few too many and happened to have a couple sitting in my fridge.  When I went hunting for toppings for my waffles I was struck with a great idea.  Why not dress up this box of mix I happened to have?  Now I’m sure any type of squash or pumpkin will work out (honestly can’t stand pumpkin, I much prefer the mild squashes).   For this recipe I used a sweet dumpling that had been cooked whole.  They are one of my top 3 favorites!  If you have never had one cooking them whole brings out a chestnut type flavour.  This squash is on the sweet side so I often eat it completely plain with a dusting of cinnamon.

Second: My new food fetish is cashew cream.  Of course I have had it many times over the years but always at a restaurant; never considering making it myself.  It’s usually served over some extravagant dessert that i would never make at home, then the other night I was out with friends.  My stuffed zucchini was topped with a savory cashew cream!  Wow!  So i came home and looked up how to make it.  It’s that easy?  Okay HAVE to try this; presto! I am now obsessed.  I have been using it in everything from breakfast to dessert.

Lastly a couple weeks ago we went to this awesome little lavender farm in Hamilton.  There we made away with a few fantastic products one of which was a lavender honey.  I have to say this farm had more to offer than most, they have a wide range of good quality lavender products.  What sold me was the fact that when offered a sample of a cantaloupe lavender jam my reply of “no thankyou I have celiac disease” was met with a smile and a “good thing we use gluten free crackers then”.  Yep I am in love with this place!

Okay, you sat through my ramblings of what led up to this dish that had my entire family fighting over the leftovers so I think it’s time to share 🙂

 

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Gluten free pumpkin spice waffles with lavender cashew cream
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Servings
Ingredients
Pumpkin Spice Waffles
Lavender Cashew Cream
Servings
Ingredients
Pumpkin Spice Waffles
Lavender Cashew Cream
Gluten free pumpkin spice waffles with lavender cashew cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. In a mixing bowl whip squash with vanilla and egg until fluffy. The more cooked the squash the fluffier it will be. Whip in spices.
  2. Add in all other ingredients that your package of waffle mix calls for adjusting the liquid to your desired consistency. Personally I never use milk. I always use water as my liquid when making waffles or pancakes.
  3. Cook in a waffle iron according to your appliances specifications adjusting the time slightly. Start with 1 minute longer, something about the squash makes the waffles take a bit more time. My waffle iron takes about 7 minutes on high for these to cook through.
  4. Whip cashew cream with honey. Need the recipe? see below 🙂
  5. Top waffles with fruit of choice and a dollop of cashew cream.
Cashew Cream
  1. Soak 1 cup of raw, unsalted cashews in water over night. Or you can pour boiling water over the cashews and let sit for 2-4 hours.
  2. Rinse cashews, place them and 1/2 cup of water in a food processor or high speed blender. Spin until smooth and creamy adding in more water as needed or until desired consistency. I like to keep mine pretty thick so that I can add in flavorings as needed.
  3. Store in a tightly sealed container in the refrigerator for up to 1 week.
Recipe Notes

Anytime I decide to pull out the waffle maker i make sure to make extra so that the kids have a quick grab breakfast on those busy days.  My waffle iron makes the giant 4 wedge style of waffle so I cut them in quarters and pop the leftovers in the freezer.  While not as fluffy these leftovers come out of the toaster crisp on the outside and fluffy in the middle.  May not be as pretty but still super delish!

dumpling squash waffles

Yeah that's right i put frozen blueberries on my waffle!  Call me crazy but I love the icy texture and the little burst of sweetness with the cream and waffle.

 

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