Did you catch the guest post I wrote regarding celiac for the lovely Kelly Kunik (a.k.a. K2) while she was in Washington DC for JDRF Advocacy last week?
If not, check it out HERE!
I mentioned the other day that I was making pumpkin waffles for dinner.
There were a lot of folks inquiring about my recipe, and I'm happy to share it!
Step 1: Combine wet ingredients and smashed fruit in medium mixing bowl...
3 egg yolks (reserve egg whites)
1 1/2 c milk
1/2 c canola oil
1/2 tsp vanilla
1c smashed fruit
(bananas, pumpkin, sweet potato, butternut squash -- or whatever you'd like to try!)
Step 2: Beat egg whites until stiff peaks form
Step 3: Combine dry ingredients in large mixing bowl...
2 c Jules Gluten Free Flour (can use regular flour if you don't need GF waffles)
2 tsp baking powder
1 tsp salt
2 tbsp sugar
Step 4: Add wet ingredients to dry ingredients and mix until just combined (do not over-stir)
Step 5: Gently fold in stiffened egg whites until all the white has disappeared.
Step 6: Scoop out 1/2c at a time and pour onto preheated waffle iron to cook as directed.
I've been tweaking this recipe for quite some time. Sometimes I use Agave Nectar in place of the sugar...honestly, this is the first time I've written it all down. I always make a big batch and freeze some to use during the week when we need a fast breakfast on the fly before school!
On a side note, I really have no idea how many carbs each waffle ends up being. I usually guess 25 carbs each, and get it right most of the time...but I haven't done the math to figure it out. SORRY!