Gluten-free Pumpkin Waffles with Blueberry Sauce

Delicious Fall Comfort: Gluten-free Pumpkin Waffles with Blueberry Sauce

INSPIRATION

As the crisp air of fall starts to creep in, there’s a comforting warmth that envelops us. It’s a time when the world slows down, and the vibrant hues of autumn leaves create a picturesque landscape. But nothing quite encapsulates the essence of fall like the scent and warmth of pumpkin and cinnamon.

Imagine walking into a room filled with the inviting aroma of pumpkin—a scent that instantly evokes memories of cozy gatherings and festive celebrations. Pumpkin, with its rich and creamy texture, brings a sense of comfort that is unparalleled. It’s more than just a flavor; it’s a feeling, a reminder of home, and the simple joys of the season.

And then there’s cinnamon. Its sweet, spicy fragrance weaves its way through the air, adding a touch of magic to everything it touches. Whether it’s sprinkled on a warm slice of pumpkin pie or stirred into a steaming cup of cider, cinnamon brings a warmth that feels like a hug in a cup. It’s the kind of scent that wraps around you, making you feel safe, loved, and content.

Together, pumpkin and cinnamon create an ambiance that is both nostalgic and heartwarming. They remind us to slow down, savor the moments, and appreciate the little things that make life beautiful. As we embrace the fall season, let’s cherish the warmth and comfort these wonderful elements bring into our lives.

GLUTEN-FREE PUMPKIN WAFFLES WITH BLUEBERRY SAUCE

These gluten-free pumpkin waffles are the perfect way to enjoy a fall breakfast. They offer the same delicious flavor with an added crispy texture that makes breakfast even more delightful.

INGREDIENTS

• 8 large eggs (preferably farm-raised)
• 1 cup (or 246 grams) of pumpkin puree
• ½ tsp baking soda (see note)
• 2 tsp vanilla flavoring (I use Frontier Co-op brand), or vanilla extract
• 1 TBSP ground Ceylon cinnamon
• ½ tsp ground ginger
• ¼ tsp ground allspice
• 1/4 tsp ground cloves
• 1/8 tsp sea salt
• 4-6 TBSP coconut flour
• Coconut oil
• 50 grams Frozen Wild Blueberries
• Coconut Nectar

DIRECTIONS

1. Heat up your waffle maker.
2. In a large bowl combine the eggs, pumpkin puree, and vanilla flavoring. Whisk together until smooth.
3. Add the baking soda, cinnamon, ginger, allspice, cloves, and salt. Whisk again until smooth.
4. Add 1 TBSP of coconut flour at a time into the batter to thicken it up. Whisk thoroughly after each
TBSP you add. Scrape down the sides if necessary. You do not want the batter runny. You want it thick
enough like a pancake batter.
5. Place about ½ tsp of coconut oil into each section of your waffle maker.
6. Ladle a small amount of the batter into each section of your waffle maker. Do not overfill the sections.
The batter will rise.
7. Cook for 3-4 minutes or until the light on your waffle makes comes on.
8. In a microwave-safe small bowl, pour in about 50 grams of blueberries and a small amount of coconut
nectar. Microwave for 30 seconds. Once heated, stir.
9. When waffles are done serve with the blueberry sauce.

NOTE

• To make your own baking powder that is free from cornstarch combine 2 TBSP of Cream of Tartar and 1 TBSP of Aluminum-Free Baking Soda and shake vigorously.