Waffles!

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 for pancakes, too.

Pumpkin Waffles with blueberry maple butter

To make the waffle batter, mix:

• 1 1/2 cups spelt flour or almond flour

• 1/2 teaspoon cinnamon

• 1/8 teaspoon nutmeg

• pinch salt

• 1 teaspoon 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**

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 olive or avocado oil

• 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.

blueberry maple butter

In a saucepan, combine and melt on low heat:

• 3 tablespoons butter

• 1/2 cup blueberries, fresh or frozen

• 2 tablespoons maple syrup

• pinch salt

Pour syrup over waffles and savor the results!