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:
-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).
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.
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.
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.
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.
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!
-a shot of espresso
This recipe is: vegan, paleo friendly, gluten free, dairy free, egg free, soy free, nut free, and FULL OF TASTINESS!