Its Halloween, but pumpkins aren’t just great for carving, they are also really versatile vegetables.
Why not try some delicious pumpkin waffles for a weekend brunch with kefir, fruit or chia jam.
- 1 small pumpkin or butternut squash (700g), halved and seeds removed or 500g of unsweetened pumpkin puree
- 6 eggs
- 250ml buttermilk
- 110ml water
- 210g almond flour
- 60g buckwheat flour
- 2 tbsp maple syrup / honey
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
If you are using fresh pumpkin, preheat the oven to 200C. Cut the pumpkin in half, and place cut-side down on a baking tray. Bake for 30-40 minutes or until the skin is bubbly and slightly browned, and the flesh is soft.
Remove the pumpkin from the oven and leave to cool before scooping out the flesh with a spoon. Mash it with a fork or food processor to obtain a puree.
Whisk the eggs in a large bowl until frothy. Measure 500g of the pumpkin puree and add it to the eggs, together with all the remaining ingredients. Stir until well combined. Let the batter rest for 15 minutes in the fridge as it holds better together when cooking.
When your waffle iron is hot, spray with coconut or olive oil spray. Ladle in the mixture, and close the lid. The waffle should be ready after about 10 minutes. Open the lid slowly and use a fork to carefully detach it from the iron. Repeat for the remaining waffles. Makes 10. Serve with a dollop of kefir yoghurt and fruit or chia jam.