Here is a great gluten-free pumpkin waffle recipe for, well, anytime! I’ve always been a “road less taken” kind of girl. I never like to follow the crowd, have a bit of a rebellious streak, and never, ever am I keen on anyone telling me what to do.
Maybe that’s why I can’t cook to save my life!?
Recipes are like the voice of authority to me. I need to do things my way and on my own terms. One other problem might be I just don’t have the attention span to follow long, detailed instructions. When my tummy rumbles, I want to eat. NOW! Welcome Ms. Instant Gratification, come right in… In spite of my stubborn resistance to cooking, I find myself endlessly cutting recipes out of magazines and anal-retentively filing them in my color coded recipe folder. Why, you ask? Because having celiac truly makes you think about food – what you are eating, how it’s prepared, and the ingredients that are going into your meal. One (ahem, me) eventually needs to suck it up and cook something for themselves.
My husband will tell you I have a small addiction to household items (vegetable steamer, citrus juicer, hot chocolate machine, etc). Although these poor things haven’t seen the light of day since they came home from the store, I feel somewhat closer to cooking by acquiring them. I recently unearthed a Cuisinart Waffle Maker (still in its box) from my kitchen cabinet. Made hungry by the tasty looking waffle photo on the instruction guide, I decided to try to conquer this mystical contraption. Filed away under the “Breakfast” category in my exquisitely organized folder was a recipe I’d adapted for gluten-free Pumpkin Waffles. Perfect! Now, back to my attention span. I don’t always have the time or energy to measure out 32 different flours to make a gluten-free flour mix. Call me crazy, but when I can buy a pre-made flour mix that works just dandy, I’ll take that option! Although I might like to cut some corners in the cooking arena, I do make every effort to eat healthily. If the dish is great tasting, nutritious, gluten-free, and easy to prepare, I’ll eat it for breakfast, lunch, and dinner until the cows come home.
Side Note: This is coming from a girl who ate peanut butter and honey sandwiches from Kindergarten through Twelfth Grade EVERY DAY).
These waffles are fantastic! Prepare a batch, then individually freeze the leftovers and reheat for future meals.
1 1/2 cups Pamela’s Baking and Pancake Mix
2 teaspoons flax seed meal (the ground stuff)
2 tablespoons brown sugar
Heaping 1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
3/4 cup milk
1/4 cup pumpkin puree
2 tablespoons canola oil
In a large bowl, combine gluten free flour mix, flax seed meal, brown sugar, cinnamon and pumpkin pie spice. Mix well. In a separate bowl, whisk together eggs, milk, pumpkin puree, and canola oil until smooth; add to flour mixture and stir until blended. Pour batter into a pre-heated waffle maker according to the manufacturer’s directions. Eat and enjoy the pumpkin fabulousness.