Pumpkin Almond Flour Waffles - Paleo

My kids really aren't on board with the no grains thing in my house even though my husband actually finally is interested in a better diet in our house.  So to help my kids get on board without feeling deprived I made them these Pumpkin Almond Flour Waffles.  They were really good.  My kids liked them, though my daughter kept telling me she was sure I put nuts in her waffles and she doesn't like nuts, she still ate 3 of them.  I'm not sure yet how well these freeze and reheat but will find out soon.  I doubled the original recipe because my family tends to eat alot!  I tasted mine and immediately thought of how awesome these would be with fresh berries.  This is a recipe I'll definitely be making again for my kids.   

I found the original recipe at PaleOMG.  

Pumpkin Almond Flour Waffles

1 cup pureed pumpkin
1 1/2 cup almond flour
1/3 cup canned coconut milk
1 cup shredded unsweetened coconut
4 tablespoon maple syrup
4 eggs, whisked
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger

Heat up your waffle iron.  In a medium sized bowl, mix together coconut milk, eggs, maple syrup, and vanilla.  Then add the rest of the dry ingredients and pumpkin and mix together. Add a bit more coconut milk, if needed. The batter should be runny but have a bit of thickness to it.   Ladle into your waffle maker. Be careful, they expand a bit. Cook until done.  I found they were a bit fragile removing them from the waffle iron so just be careful with them.  

Apple Cinnamon Oat Waffles (Gluten-Free/Dairy-Free)

I've been trying and trying to find the motivation to continue with my blog but I feel like I started strong doing so many of my favorite desserts and baked goods and then when I started dieting and losing weight I stopped all of that completely.  For a while I felt like there wasn't a point to continuing without cookies and cakes but I think I'm just going to revamp my blog to fit the new me.  Recipes that reflect all the healthy foods we eat in our house now.  The world of dairy-free and gluten-free is very new to me still so there are so many new recipes that I can't wait to try and share with you all.   Over the last 6 months of healthy eating and exercise I've lost 25lbs and feel stronger, healthier and more motivated than I ever have before.  The world of healthy food isn't nearly as terrible as I once thought it would be.  Not to mention I like having a place to store all of my favorite recipes since my husband seems to hate it when I leave browsers open with 15 different recipes I want to keep or try and have no where to put them! 

Anyways, this recipe is soooo good!  I love to make big batches of this and freeze them for my kids for weekday breakfasts.  This recipe has applesauce in that keeps the waffle moist.  Sometimes using oat flour in recipes the oats can get a bit dry so I like the addition of applesauce. This recipe is both gluten-free and dairy-free and my current favorite!

Just a quick note.  Coconut oil is temperamental to use so if you rather use butter or oil in it's place go ahead.  The coconut oil you have to melt since it is a solid at room temperature.  Then you add it into the cold milk and eggs mixture whisking very quickly to combine then quickly pour in your dry ingredients to try to not give the oil too much time to lump up and turn solid again, which it will do so you just need to move quickly with it.  

Apple Cinnamon Oat Waffles

3 c. old fashioned rolled oats
1/2 c. unsweetened applesauce
2 tbsp. sugar
1 1/4 c. original almond milk
1 tsp. vanilla extract
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs
2 tbsp. coconut oil
1 tsp. cinnamon


Place oats in your food processor and pulse until fine like regular flour.  To not waste an extra bowl go ahead and then add in your baking powder, baking soda, cinnamon and sugar into your ground oats and give a pulse or two to combine.  Beat eggs in a separate bowl just lightly, then add in your vanilla and almond milk. Melt the coconut oil and quickly whisk into the egg and milk mixture.  Then add in the dry ingredients and mix until just combined.  Allow to rest 5 minutes before scooping out about 1/2 c. mixture into a pre-heated waffle iron.  If freezing allow to cool completely before freezing or they will stick together.   

Makes 6-8 waffles.

Nutrition Facts User Entered Recipe
6 Servings
Amount Per Serving
Calories		257.8
Total Fat		9.8 g
	Saturated Fat	4.9 g
	Polyunsaturated Fat	1.4 g
	Monounsaturated Fat	1.9 g
Cholesterol		61.7 mg
Sodium		61.2 mg
Potassium		83.7 mg
Total Carbohydrate		36.9 g
	Dietary Fiber	4.5 g
	Sugars	10.4 g
Protein		7.4 g

Nutrition Facts User Entered Recipe
8 Servings
Amount Per Serving
Calories		193.4
Total Fat		7.4 g
	Saturated Fat	3.7 g
	Polyunsaturated Fat	1.1 g
	Monounsaturated Fat	1.4 g
Cholesterol		46.3 mg
Sodium		45.9 mg
Potassium		62.8 mg
Total Carbohydrate		27.7 g
	Dietary Fiber	3.4 g
	Sugars	7.8 g
Protein		5.5 g

Cinnamon Whole Wheat Waffle

Another new waffle recipe, I know how many waffles can one person make but my kids love waffles and I like experimenting with new recipes.  I found this waffle recipe at A Little Nosh.  I love the cinnamon in these.   

2 large eggs
1 3/4 cups almond milk
1/4 cup coconut oil, melted
1 Tbsp honey
1 Tbsp. sugar
1/2 tsp cinnamon
1/4 tsp baking soda
1 1/2 cups whole wheat pastry flour
2 tsp baking powder
1/8 tsp salt

Preheat waffle iron.

In a large bowl, whisk eggs, milk, oil, honey, cinnamon, and baking soda until well combined.  Add in the flour, baking powder, and salt and whisk together just until large clumps disappear.  Spray waffle iron with cooking spray and pour some batter into the center.  My waffle iron takes about 1/4 cup batter for each waffle.  Cook until lightly browned.

If you want to freeze these, just cool to room temperature.  Lay waffles on a baking sheet and flash freeze them.  Once they're frozen, you can put them in a large freezer bag and just take out however many you need.  Toast in the toaster oven until warmed through.

 

Peanut Butter Oatmeal Blender Waffles

These blender waffles are awesome.   They contain no eggs, no dairy and no gluten.  Not to mention you just throw all the ingredients into the blender, allow to rest 10 minutes and a wonderful, tasty, healthy waffle is ready to eat.  My daughter doesn't really like oatmeal but I constantly try to find ways to get her to eat oats and usually grind them into a flour and use them.  The blender makes the oats in this ground well enough that she didn't even notice the oats were there.  I'm hiding from both gluten and dairy these days so these make me feel like I'm not missing out.  I played with the recipe a bit and added an egg and it really didn't make a difference so I opted to just keep it egg free.  I love the combination of oats and peanut butter for breakfast.  If you can just not dump a ton of syrup on it I feel it is really a healthy, great way to start your day. I found this recipe on Alisa Cooks.

Peanut Butter Oatmeal Blender Waffles

2 c. plain almond milk
2 1/4 c. old fashioned rolled oats
1/2 c. peanut butter (or favorite nut butter)
2 tbsp. sugar (or agave nectar or honey)
1/4 tsp. salt (omit if you are using salted nut butter)
2 tsp. baking powder
1 tsp. vanilla extract

Add all ingredients into your blender and let it go for about a minute.  Preheat your waffle iron while you allow your batter to rest about 10 minutes.  It will thicken quite a bit.  The thicker the batter the more bready the waffles.  If it gets too thick you can thin it out with a little bit of extra milk.

Banana Nut Oatmeal Waffles

I tried Alton Brown's Oat Waffles this morning for breakfast. I wish I could say I was making these for the kids but I really wanted them for myself. They were really good. I love being able to grind oats and use them in place of flour. Not only does it taste great but getting rid of that white flour in a recipe is awesome. I did again make this recipe dairy-free for my family but you certainly can use buttermilk and butter in place of my dairy-free substitutes. I did exchange the all-purpose flour for whole wheat pastry flour too. Next time I'm gonna try to see if I can get these tasting just as good and make them gluten-free. I added bananas and pecans to my waffles as those are my favorite pancake, waffle or french toast combination. I think I'm in love with my new waffle iron! Just a quick note you absolutely don't have to take the time to toast the oats first if you don't want to. It will bring out the nutty flavor of the oats a bit more but I skip this step often and they are just as good.

Banana Nut Oatmeal Waffles

5 1/2 oz. old fashioned rolled oats
4 oz. whole wheat pastry flour
3 tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. baking soda
3 large eggs, beaten
2 oz. dairy-free butter, melted and slightly cooled
16 oz. almond milk, at room temperature

Optional Toppings:
Dairy-free butter
Sliced bananas
handful of chopped nuts

Heat a 10-inch saute pan over medium heat. Add the oats and cook, stirring occasionally, until toasted, about 3 minutes. Cool the oats in the pan for 2 to 3 minutes. Grind the toasted oats in a food processor until the consistency of whole wheat flour, about 3 minutes.

Heat a waffle iron according to manufacturer's directions.

Whisk together the toasted oat flour, whole wheat pastry flour, sugar, baking powder, salt, and baking soda in a medium bowl. Whisk the eggs and melted butter together in another bowl, then add the almond milk. Add the wet ingredients to the dry and stir until combined. If you are adding nuts you can add some in now and use the rest to top the waffles later.  Rest the batter for 5 minutes. Ladle the recommended amount of waffle batter into the hot iron. Close the iron top and cook until the waffle is golden on both sides and is easily removed from the iron. Repeat with remaining batter. Serve immediately or keep warm in a preheated 200 degree F oven until ready to serve.

Homemade Waffles (Dairy-Free)

I use to have a waffle maker years ago but never used it.  So when we moved to Japan it was one of the things we opted to not bring with us.  Now my daughter is in love with waffles and I don't really care much for the frozen ones at the store, even if they are whole grain.  So I bought a waffle maker and am very happily trying multiple new waffle recipes.  I adapted this recipe from Alton Brown's basic waffle recipe.  It really is great.  It is quick and easy.  I actually managed to wake up 5 minutes earlier than normal this morning to make them for my kids before my daughter went to school.  She was so happy.  I normally don't have time to do that on a school day but these really are that quick!  My husband didn't even realize until I told him these were made with 1/2 whole wheat flour.  I made substitutions to my recipe to make these waffles dairy free but you can use buttermilk in place of the almond milk and regular butter in place of the dairy-free butter substitute I used.  These also freeze great! One of my favorite things to do with these is to mash up a banana or two and add in some chopped pecans, yum!

Basic Waffles

1 c. all purpose flour
1 c. whole wheat pastry flour
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 tbsp. sugar
3 whole eggs, beaten
2 ounces dairy free butter, melted
2 c. almond milk, room temperature
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
Vegetable spray, for waffle iron

Preheat the waffle iron according to manufacturer's directions.  In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the almond milk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.