January 11, 2013


When you have a free morning at home, treat yourself to this delight. Chances are, if you do not have a waffle iron, one of your neighbors does. Invite them over and share in the fun!
This recipe works well as pancakes, too.

Pumpkin Waffles with blueberry maple butter

To make the waffle batter, mix:
1 1/2 cups spelt flour
1/2 teaspoon each: cinnamon and nutmeg
pinch salt
2 teaspoons baking powder
grated zest of 1 orange (if desired)

Make a well in the center of the dry ingredients and add:

1 cup pumpkin puree**
**You can make it by baking a whole pumpkin at 375 for 40 minutes, cutting it open, scooping out the seeds and composting them, then scooping out the flesh to add to your waffle batter.
1/2 cup milk (almond or cow)
3 Tablespoons vegetable oil (I like sunflower or olive)
3 Tablespoons applesauce (or 2 eggs if you prefer)

Incorporate all ingredients, heat waffle iron, and pour a thin layer of batter to make each waffle.
Keep cooked waffles warm in a 200 degree oven until all waffles are ready.

Meanwhile, in a saucepan, combine and melt on low heat:
3 Tablespoons butter
1/2 cup blueberries, fresh or frozen
1/4 cup maple syrup
pinch salt

Pour syrup over waffles and savor the results!
Serve with scrambled eggs if you like.

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