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Gluten-free and vegan pumpkin pecan waffles

Updated on August 24, 2015

Gluten-free and vegan pumpkin pecan waffles

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Gluten-free and vegan pumpkin pecan waffles

When is the last time you had a really delicious AND healthy waffle?
When is the last time you had a really delicious AND healthy waffle? | Source
The evening before your guests arrive you can put the batter together and let it sit overnight.
The evening before your guests arrive you can put the batter together and let it sit overnight. | Source
Measuring out the coconut oil.
Measuring out the coconut oil. | Source
I am not a big fan of microwave ovens, but it does only take seconds to melt the coconut oil.
I am not a big fan of microwave ovens, but it does only take seconds to melt the coconut oil. | Source
I combined the water and yeast in a bowl and let it sit for about 5 minutes. Baker's call this process bench proofing. You are testing the yeast for viability.
I combined the water and yeast in a bowl and let it sit for about 5 minutes. Baker's call this process bench proofing. You are testing the yeast for viability. | Source
The yeast looks frothy and viable!
The yeast looks frothy and viable! | Source
I added all the liguid to the yeast bowl along with the pumpkin pie spice.
I added all the liguid to the yeast bowl along with the pumpkin pie spice. | Source
I then whisked all the ingredients together.
I then whisked all the ingredients together. | Source
Now whisk in the pumpkin.
Now whisk in the pumpkin. | Source
Now that all the wet ingredients are incorporated, I will add the gluten-free blend flour.
Now that all the wet ingredients are incorporated, I will add the gluten-free blend flour. | Source
In goes the flour blend.  It's King Arthur's ancient grains flour blend. This contains Amaranth, sorghum, and quinoa.
In goes the flour blend. It's King Arthur's ancient grains flour blend. This contains Amaranth, sorghum, and quinoa. | Source
The flour blended in nicely and now it gets to sit for the night!
The flour blended in nicely and now it gets to sit for the night! | Source
It's Sunday morning and my hubby is still asleep. I took the batter out of the refrigerator and broke up the pecans into small pieces. Time to plug in the waffle maker!
It's Sunday morning and my hubby is still asleep. I took the batter out of the refrigerator and broke up the pecans into small pieces. Time to plug in the waffle maker! | Source
I put about 1/3 to 1/2 cup of batter per square (1/4 of the iron's cooking sections) and then sprinkled on about a tablespoon of pecan pieces, and shut the lid!
I put about 1/3 to 1/2 cup of batter per square (1/4 of the iron's cooking sections) and then sprinkled on about a tablespoon of pecan pieces, and shut the lid! | Source
This batter may be moister than what you are used to. It's because of the flour type and the pumpkin. This is not a problem at all; it cook a bit longer in the waffle maker. You will have to experiment with your own waffle maker, but be patient.
This batter may be moister than what you are used to. It's because of the flour type and the pumpkin. This is not a problem at all; it cook a bit longer in the waffle maker. You will have to experiment with your own waffle maker, but be patient. | Source
While the waffles were cooking, I heated up real maple syrup. Please don't ruin your waffles with that fake stuff! If it's caramel "colored" corn syrup, don't put this stuff on your pancakes or waffles!  REAL maple syrup is best!
While the waffles were cooking, I heated up real maple syrup. Please don't ruin your waffles with that fake stuff! If it's caramel "colored" corn syrup, don't put this stuff on your pancakes or waffles! REAL maple syrup is best! | Source
I wish you could smell how amazing these smell! I know my husband can. It woke him up  for breakfast. What better way to wake up?
I wish you could smell how amazing these smell! I know my husband can. It woke him up for breakfast. What better way to wake up? | Source
There is plenty for breakfast and I will freeze the rest for those mornings when we have to get out the door! We always manage to eat breakfast-- it is the most important meal of the day! You are "breaking the fast"!
There is plenty for breakfast and I will freeze the rest for those mornings when we have to get out the door! We always manage to eat breakfast-- it is the most important meal of the day! You are "breaking the fast"! | Source

Gluten-free pumpkin pecan waffles

Prep time: 25 min
Cook time: 20 min
Ready in: 45 min
Yields: Serves 4 really hungry people

Gluten-free and vegan pumpkin pecan waffles

  • 1/2 cup warm water
  • 1 package or 2 1/4 teaspoons active dry yeast
  • 1 cup almond, hemp or soy milk, cow's milk works too!
  • 3 tablespoons melted coconut oil
  • 2 teaspoons pumpkin pie spice, apple pie spice works nicely too.
  • 1/2 teaspoon salt
  • 1 can organic pumpkin
  • 1 tablespoon sweetleaf (half sugar and half stevia), or 1/3 cup brown sugar
  • 2 cups King Arthur's Ancient grain gluten-free flour, or any other flour you have on hand.
  • 2/3 cup chopped pecans, walnuts are good too!
  • 1 bottle real maple syrup, organic

Gluten-free and vegan pumpkin pecan waffles

  1. Combine the warm water and yeast in a large bowl and whisk it together. It will take about 5 minutes to start to bubble and froth.
  2. I poured my coconut oil into a measuring cup and popped it into the microwave for a quick melt. You can do the same thing in a saucepan. I then added the almond milk, gave it a quick whisk, and added that to the bowl of yeasty water once it began to proof. Then I whisked/mixed in the pumpkin.
  3. In a large bowl, measure the flour, sweetleaf or sugar, and salt. Whisk or stir that together and then add the pumpkin mixture. Keep stirring until all the flour is incorporated. You can then let the batter stay at room tempurature overnight, or, refrigerate it for up to 3 days.
  4. The next morning I turned on the waffle oven. If your batter is in the refrigerator, bring it out while the waffle oven is warming. It's also a good time to warm up some of the maple syrup for drizzling over your waffles.
  5. After breakfast, if you have any leftover waffles, they can be frozen up to 3 months. When you need a quick breakfast you can just pop them in the toaster oven and toast them until warm.

Gluten-free and vegan pumpkin waffles

These waffles are super easy to make and are fantastic to make for overnight guests. You will be able to fuss over other breakfast options while you make your waffles. They will take a bit longer in the waffle maker than you are used to due to the high moisture content of the pumpkin and the gluten-free flour properties. If you want a fluffier waffle and are not vegan, simply add 2 eggs to the batter. Just add the eggs to the "wet ingredients" before you add the flour of your choice. Enjoy!

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    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 23 months ago from Ohio

      Your welcome! Enjoy!

    • ArianaLove profile image

      ArianaLove 23 months ago

      Wonderful! Thank you!

    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 23 months ago from Ohio

      I have not divided the recipe but I have frozen them. I freeze them on a cookie sheet and then stack them in a freezer bag. I then just pop them in the toaster oven and in about 5 minutes they come out perfect!

    • ArianaLove profile image

      ArianaLove 23 months ago

      These sound really yummy! Have you divided the recipe before? Or frozen left overs to reheat? I'm only one person so this quantity would be too many waffles to eat by myself.

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