Let’s Celebrate International Waffle Day: Belgian Style Coffee Cinnamon Pumpkin Waffles

If you didn’t get the news update guys, today is a super important day: International Waffle Day!!!!

So, while it may be 10:15 at night when I’m writing this, because I didn’t get home from a twelve hour shift at work until 9:00, it’s still a perfectly good reason to fix waffles. And honestly, who doesn’t love breakfast for dinner??

Once I heard it was an international celebration of the glorious breakfast/brunch food of waffles, I knew it was done: waffles were happening.

So, as I sat at work, in my cubicle of a call center, slinging TiVos like they’re crack-cocaine, and dealing with the general jerk-world of customer service, I thought up this little recipe.

And let me tell you guys…. these waffles are AMAZING!!!!
Seriously, I bit into these babies, and OH-MY-GOD, I thought I had died and gone to heaven. Even though these puppies are gluten free, dairy free, egg free, soy free, and nut free, they are TO DIE FOR, and a for sure hit for any family brunch or friendly get together.

Shall we start? Let me introduce you to some amazingly tasty NOMS:

BELGIAN STYLE COFFEE CINNAMON PUMPKIN WAFFLES.

What you’ll need:

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-2 1/2 cups Namaste gluten free flour mix for waffles and pancakes
-3 tablespoons light brown sugar, packed
-2 1/2 tablespoons cinnamon
-2 Energe egg replacers (or 2 eggs)
-1/2 cup cold brewed iced coffee
-1/4 cup coconut or rice milk
-2 tablespoons applesauce (or 2 tablespoons melted, and cooled butter)
-1 teaspoon pure vanilla
-1 can pureed organic pumpkin (with no additives)

You will also need a waffle maker (duh), and 1 tablespoon of coconut oil to oil it all up. Remember that cooking sprays are NOT soy free.

Now, while this may seem like quite a few ingredients just to have some waffles, let me tell you, it’s typically your around the house ingredients, and the prep time is not that involved.

Prep Time: 15 minutes
Cook Time: Roughly 5 – 10 minutes (depending on your crunchiness desire)

Now, mix together all your dry stuff. You can either put your dry mix or your wet mix in the big bowl, but either way, you’re going to want to eventually combine everything in a big bowl.

So, after you’ve mixed together your flour, brown sugar, and cinnamon, set it off to the side for a moment.

Mix your wet ingredients all together now: take your brewed coffee, milk, applesauce, and vanilla. DO NOT ADD IN YOUR PUMPKIN YET!!!! At this point in time, mix together your Energe egg replacer mixture (3 teaspoons replacer to 4 tablespoons of warm water).

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Now that everything is mixed together separately, combine your ingredients into a nice fluffy mixture. Once it’s all fluffy and has an awesome cloud like texture, you want to slowly add in the pumpkin, about a half cup at a time.

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Once you have mixed in the entire can of pureed pumpkin, you want to oil your waffle maker. Be sure you haven’t pre-heated it already, otherwise that would be rather uncomfortable…

First, you want to take your 1 tablespoon of coconut oil and heat it in the microwave for about 30 seconds. The reason you are heating it up is because coconut oil is in a solid state at room temperature, and needs just a bit of heat to become a liquid. Now, you can take either a pastry brush or a folded paper towel and oil up the grooves.

I’m poor and don’t have a pastry brush, so I lovingly oiled up all the little nook and crannies of my waffle maker.

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At this point in time, take your delicious smelling, slightly orange waffle mix, and put it in the waffle maker. It’s going to be rather thick, so about 1/3 to 2/3 cup mix is a good amount to use. Be sure you spread it out, because it’s not as runny as normal waffles, so it needs to be shaped just a wee bit.

**Note**
You could totally make this moment awkward and amusing with a special someone if you recreate the pottery scene from ghost with waffle mix.
If you happen to do this: PLEASE POST A YOUTUBE LINK NOW.
Just a suggestion.

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Alrighty, so we’re in the home stretch you guys.
Let your waffles cook for roughly 5-8 minutes. It is a much thicker batter, so they need to cook a bit longer in order to cook all the way through. Also, it makes them deliciously crispy (which is the best way to have a Belgian style waffles).

Once they are all done, you want to take them out.

Be sure to butter them (either with the real stuff or with vegan soy free butter replacement), and either slather with maple syrup, or cinnamon sugar.

I used cinnamon sugar and a wee bit of powdered sugar, and damn was it GOOD!

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Serve with:
-hot tea
-coffee
-a shot of espresso
-chai tea
-hot cocoa
-milk

AND ENJOY!!!!

This recipe is: vegan, paleo friendly, gluten free, dairy free, egg free, soy free, nut free, and FULL OF TASTINESS!

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An Experimental Breakfast: Brown Sugar Cinnamon Pancakes

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Let me start off my saying, that a bought of insomnia spawned these babies this morning: Brown Sugar Cinnamon Pancakes free of dairy, egg, soy, peanut, and gluten.

What you’ll need to start off:
-2 cups Namaste (or brand of choice) gluten free/soy free pancake flour mix
-3/4 cup of Rice Milk or water
-Energe (soy free) egg replacer (1 1/2 teaspoon to 2 tablespoons warm water mixture = 1 egg)
-2 tablespoons vegetable oil
-2 large spoonfuls of organic apple sauce (don’t forget to check your labels!)
-2 teaspoons all natural, gluten free organic vanilla (mine is a gigantic bottle from Mexico, mm mm good!)
-4 teaspoons brown sugar
-2 tablespoons homemade cinnamon sugar

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First things first…get all your wet ingredients prepped first.

Pour the oil in your medium sized mixing bowl of choice.

In a small cup, measure out your egg replacer. This recipe calls for two eggs. What this equals is: 6 teaspoons of Energe Soy Free Egg Replacer to 4 tablespoons of warm water. DO NOT mix your replacer together quite yet, just set off the dry mixture to the side for a moment.

It is very important that you use warm (NOT HOT AND NOT COLD) water, or else your mixture will not have the same physical texture of an egg, and will not have that magical “egg” like quality that allows your baked goods to poof up a bit.

Pour in your vanilla, and then dump in your two spoonfuls of apple sauce.

Once you’ve poured in your vanilla, you’ll want to add the 4 tablespoons of warm water to your Energe Soy Free Egg Replacer. Be sure to stir it for a good thirty seconds to get rid of any clumps that may form in the mixture. When it’s properly mixed, it will resemble something along the lines of a frothy milk/cement glue mixture (tasty image I know, but it’s pretty accurate).

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Dump it in the mixing bowl, and stir it all about…

Then add in your Rice Milk (or dairy free replacement of choice).

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At this point in time, you’ll want to mix everything in together, so that all your liquids are really well combined.

WE’RE ALMOST DONE!

It’s time to pour in the final ingredient: THE FLOUR!.
Now, I personally like to pour my flour in small quantities so that everything mixes together and is smooth, rather than having clumpy spots.

So, if you would like to follow suit, pour in your flour in 1/2 cup increments.

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Once all of your flour is mixed in with your liquids, it’s time to add the sweet bits!

-Add in 4 teaspoons of brown sugar, and 2 tablespoons of homemade cinnamon sugar. Be sure to mix it all together really well.

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I know it’s been a process just to get some pancakes, but stick with me, because we’re almost done, and you will be well rewarded!

At this point in time, you want to fire up a small skillet, grab your ghee, and your mixing bowl.

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Now, if you’re like me and you had NEVER heard of ghee until either this recipe, or just recently, we’ll take a very minor detour on a history of butter.

Ghee is a classic Indian process of taking butter (which is processed from cow’s milk), and clarifying it through boiling the butter, straining it multiple times through cheesecloth, and setting it aside to process on it’s own.

Now I know what you’re thinking: “Allison…dairy…cows…butter…WHAT ARE YOU THINKING!?”

Well, I’ll keep you updated, because this is my first time trying ghee. Ghee is supposed to remove all of the complicated dairy bits of butter, and leave you with basically a solidified oil/fat that can retains some of the aromatic deliciousness that comes with butter.

BACK TO THE BAKING!

So, take just a sliver of ghee and heat it in your skillet. You don’t need much, it only takes a teeny tiny amount to create this oily mess (honestly, much more effective than normal dairy-filled butter).

Then put in about 2 1/2 large spoonfuls of batter into the pan. Let your listless pancake sit for a bit until you see a multitude of bubbles frothing forth in the batter, and you have some nice golden edges going on around the sides.

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NOW FLIP THOSE BABIES!

Once you’re done, you’ll have some nice, golden, crispy (albeit a bit thin) pancakes.

Be sure to top them with a bit of soy free, dairy free butter (I’m a bit fond of the Earth Balance Soy Free brand), and top your brown sugar cinnamon pancakes FREE OF EVERYTHING with a bit of locally made and organic strawberry syrup. My favorite brand is from a local store here in Colorado as you climb the canyon to Estes Park, known as The Cherry Store, because they always use organic, locally grown products, with no unnecessary additives!

Butter, syrup, and om nom nom away!

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This recipe will make about 10 pancakes that are really great when reheated in a toaster, or in a skillet again.