GLUTEN FREE WAFFLES!

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!

ENJOY :)

HAPPY SATURDAY!