Nothing says fall like the combination of pumpkin and aromatic baking spices such as cinnamon, nutmeg, and cloves. These spice-laden waffles are guaranteed to warm you up from the inside out. Crisp on the outside
and tender and fluffy on the inside, they’re fabulous on a chilly weekend morning.
YIELD: 4 WAFFLES, 8 INCHES (20 CM) EACH
LOW FODMAP PUMPKIN SPICE WAFFLES Recipe
- 1½ CUPS (355 ML) LACTOSE-FREE ORNONDAIRY MILK
- 1 TABLESPOON (15 ML) FRESH LEMON JUICE
- 1â…” CUPS (270 G) BASIC FLOUR BLEND (PAGE 38)
- 1 TABLESPOON (15 G) BROWN SUGAR
- 2 TEASPOONS BAKING POWDER
- ½ TEASPOON SALT
- 1½ TEASPOONS GROUND CINNAMON
- ½ TEASPOON GROUND GINGER
- ¼ TEASPOON GROUND NUTMEG
- â…› TEASPOON GROUND CLOVES
- ½ CUP (123 G) PUMPKIN PUREE
- 2 TABLESPOONS (28 ML) CANOLA OIL OR OTHER NEUTRAL OIL
LOW FODMAP PUMPKIN SPICE WAFFLES Steps
- Turn on the waffle iron to preheat. Blend together the milk and lemon juice in a medium bowl and let sit for 5 to 10 minutes to sour.
- Meanwhile, in a large bowl, combine the Basic Flour Blend, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and ground cloves.
- Stir the pumpkin puree and canola oil into the milk mixture. Slowly add the milk-pumpkin mixture to the flour mixture, stirring to prevent lumps. Stir until well blended and smooth.
- Spray the waffle iron with cooking spray, if necessary, and pour the batter into the iron according to the manufacturer’s instructions.
- Close the waffle iron and cook until the iron stops steaming, about 3 to 5 minutes or according to the instructions.
- Remove the waffle with a fork and serve immediately.
