Pumpkin Spice, Gluten Free Waffles With Lavender Cream
Pumpkin Spice Waffles
Lavender Cashew Cream
  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.