Make food, eat food, clean up, do an activity, clean it up, repeat, repeat, repeat…. This has been life for the last few weeks. Anyone else?!?! Although it feels redundant, I really have to say that I am thankful to be home with my kids, thankful I can work from home, and thankful that we are all healthy. I know it seems a little strange that I would be posting a pumpkin recipe in the spring, but I honestly make these waffles year round. Is anything normal right now anyway???? I hope everyone is hanging in there and doing okay.
I am always trying to think of ways to get vegetables into my kid’s meals. My daughter is a carb monster and will eat all sorts of carbs. She does love baking and is not old enough yet to realize that adding canned pumpkin to waffles is considered eating vegetables : ) Before becoming a mother, I did not understand the power of things like waffles, muffins and pancakes. They are the ultimate way to hide veggies on picky eater’s plates!!
ANYWAY, Let’s talk waffles!!! Luckily, these waffles are both adult and kid approved. They are fluffy on the inside, and crispy on the outside. You can taste a hint of sweetness from the maple syrup and the cinnamon. They pack a punch of nutrition because the recipes calls for an ENTIRE cup of pumpkin, and the base of the recipe is almond flour. The waffles contain a healthy dose of iron found in both the almond flour and the pumpkin. Pumpkin is also very high in Vitamin A, which has antioxidant properties! It helps boost immunity, which I guess is a good thing during this time.
I love the dash waffle maker. It is small, but makes the perfect size waffles for the kids. Also, the batter does not stick to the waffle maker, which is a problem I have had in the past. It is $9.99 at Target! I also recommend using either Kirkland brand almond flour (which is sold out right now ) or Bob’s Red Mill. If you use an almond flour that is too course, then you will get a very grainy waffle.
The amount of baking we have done during this “quarantine” period is completely ridiculous. I don’t think I have really ever seen the bottom of my sink in the last few weeks. Good thing my husband loves washing dishes : ) I plan on writing a post including tips on how to include toddlers/ kids in the cooking and baking process, so stay tuned!
I hope you enjoy these as much as we do! Comment below if you have any breakfast recipes that include hidden veggies!
GRAIN FREE WAFFLES , Makes about 10-12 single serve small waffles
Ingredients-
1 3/4 Cup Almond Flour
1/4 Cup Tapioca Flour, Arrowroot Flour, or Gluten Free Flour Blend
2 tsp baking powder
1 tsp ground cinnamon
Pinch of salt
4 large eggs
2 tsp vanilla extract
1 Tbs avocado oil
2 Tbs maple syrup
1 Cup pumpkin puree
1/4 Cup almond milk ( you could use either unsweetened or sweetened- I prefer unsweetened almond milk to limit the amount of sugar in this recipe)
Directions- In a large bowl, whisk together the eggs, vanilla, avocado oil, maple syrup, and pumpkin puree. On top of the wet ingredients, add the almond flour, baking powder, tapioca flour, salt, and cinnamon. Mix everything together until it is well combined. Add in the almond milk until it is a consistency where it is not too thin, but pourable. I use a ladle to spoon the batter into the waffle machine and it is not thick and clumpy.
Make waffles according to your waffle maker’s instructions. You may need to be a little extra careful when removing the waffle, but they should be okay! Almond flour can be a little more delicate than regular flour.
Fuel My Sneakers 