While fall tends to bring a craze for pumpkin spice-flavoured foods, it is important to note that many pumpkin spice products on the market are full of added colours and flavours, and high in sugar. In creating a recipe featuring this popular spice combination, I strived to break the mold. By using pure pumpkin purée and a homemade pumpkin spice concoction, these waffle are chocked full of vitamins (specifically vitamin A, C and E), minerals (including potassium and magnesium), antioxidants and fibre, and low in sugar. By topping these delicious morsels with a sweet protein-yogurt spread and pumpkin seeds, you add quality protein, healthy fats and calcium to the mix.
Highlights of making this recipe include:
- This recipe is a great excuse to bring your waffle iron out of storage, and put this useful piece of kitchen equipment into action.
- These waffles store well in the refrigerator in a tightly sealed container for up to five days. They also freeze beautifully- just store in freezer-safe plastic bags, for up to three months. When you’re ready to enjoy leftovers, pop individual waffles into a toaster oven or microwave until warmed through.
- Making your own gluten free oat flour is easy! Check out my how-to tip at the bottom of the page.
With its no-fuss prep, this recipe is perfect for those lazy Sunday morning’s- and planned leftovers can be enjoyed throughout the week! Why not try kicking up your weekend meal routine a notch by enjoying the spices of the season, sans added sugars, colours and flavours. Bon appétit!
Macros per 1 Cup Waffle Batter and Topping as Outlined in Step 8
Protein: 23 g
Fat: 13.5 g
Carbohydrates: 56.5 g
Sugar: 8 g
Fibre: 10 g