amy chaplin

celebrating the art of eating well

Pumpkin Oat Waffles (gluten free and vegan)

POSTED ON October 9, 2015

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When it comes to breakfast I prefer to eat something that nods towards a sweet flavor but isn’t actually sweetened. Ingredients like squash, warming spices, almonds and oats all have a subtle, naturally sweet flavor and are perfectly comforting for breakfast. I leave the dates, raisins and added sweeteners for times when I’m really craving something sweet—usually later in the day. Perhaps the reasons I love making these waffles so much is that they satisfy my urge to bake, fill the air with warm spices and result in a healthy breakfast rather than a tempting dessert.

Today I heated up a left over waffle (they freeze well, see below) and loved how I could truly taste every ingredient without out the mask of a sweetener taking over. When serving guests I like giving them the option of adding as little or as much sweetener as they like—these waffles are a true crowd pleaser when drizzled in maple syrup!

Since the market is over flowing with all kinds of winter squash during the fall I suggest making your own pumpkin puree for these waffles. (Canned pumpkin puree has zero flavor and a watery texture, I actually never recommend it! :)) Not only does fresh made pumpkin puree taste delicious but it also has a lovely thick texture, which helps hold these waffles together.

In this recipe I added a little brown rice syrup to help the edges crisp up when cooking but you can leave it out if you don’t have it in your pantry or if you want to make it completely sugar free.

Another bonus about these waffles is that they freeze well. Once cooked allow them to cool, place in an airtight container and store for up to 3 months in the freezer.

I hope you make them soon!

Amy x

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Vegan and gluten free pumpkin oat waffles

Store brought ground nutmeg can have a bitter, stale taste, which is why I recommend grating it fresh as needed—you can use a microplane zester for the job. The flavor is a world apart and whole nutmeg keeps indefinitely; I carry a ball in my knife kit, as it’s something most kitchens don’t have.

Almond milk can be used in place of soy with good results but it won’t “clabber” the same way.

Makes 6 waffles

 

1 ¼ cups unsweetened soymilk

1 teaspoon lemon juice

¾ cup regular rolled oats, divided

1 ½ cup oat flour

2 teaspoons baking powder

1 teaspoon cinnamon

½ teaspoon cardamom

1/8th teaspoon freshly ground nutmeg

¾ cup pumpkin puree, see note

3 tablespoons melted extra virgin coconut oil, plus more for waffle iron

1 tablespoon brown rice syrup, optional

¼ teaspoon sea salt

Pure maple syrup to serve

 

In medium bowl combine milk and lemon juice and set aside for 5 minutes to clabber. Preheat waffle iron

Grind ½ cup of the oats in a Cuisinart or spice grinder until coarsely ground and place in a medium bowl. Add remaining oats, oat flour, baking powder, cinnamon, cardamom and nutmeg; stir to combine.

Add pumpkin puree, coconut oil, rice syrup and sea salt to clabbered milk and stir until evenly combined. Pour into flour mixture and stir until just combined. If mixture seems too thick to pour add 2 to 3 tablespoons more soymilk and stir again.

Generously oil the top and bottom of waffle iron and spoon in approximately half a cup of batter for each waffle. Cook for about 4 minutes or until top is crisp and deeply golden. When checking waffles lift lid carefully as gluten free batter can tends to stick. Remove and repeat with remaining batter oiling waffle iron between batches. Serve warm with maple syrup.

 

NOTE: Look for the dense fleshed squash like red kuri or kabocha squash. Peel and dice about 2 cups then steam until soft, mash with a fork and measure.

To print recipe scroll to bottom of post.


POSTED IN Breakfast, Gluten free




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33 Comments:

  • I liked getting the whole recipe in my e-mail – thanks. I am loving oat flour these days. We’ve been gluten free for a long time and the gluten-free flours were always just a bit too grainy. My kids prefer the oat flour. Woo hoo! Thanks for sharing.

  • Natalia says:

    Mmm, sounds interesting!

  • I love the look and sound of these and couldn’t agree more re the puree. It take a tiny bit of time but so worth it.
    Thx for sharing

  • I have been making the waffles in your cookbook – so I am excited to try these. Love the tip on making your own squash puree – I will try this. I also like how you describe how you can eat them without sweetener. I like getting the entire recipe in my inbox. Thank you!

  • Randle says:

    You’re breaking down my willpower! I keep trying not to buy a waffle maker because it’s a machine that only does one thing, but these waffles on top of the possibility of waffle-ing hashbrowns is sending me over the edge. Btw, I liked having the recipe in the email!

  • Christine says:

    These look fantastic Amy! Oat flour is my favourite for waffles but yours look absolutely perfect for the season – definitely making them for breakfast this holiday Monday! xo

  • i’ve been hoping for a gluten-free waffle recipe that didn’t require eggs, and the pumpkin in these totally sweetens the deal for me. i’m so glad you shared these–thank you!

  • thefolia says:

    Looks delicious! We grind our oats as well for pancakes, waffles or crepes and I love the smell of it! Happy feasting!

  • Michal says:

    Hi Amy, was this done over a stove or in an electric waffle maker? It looks so crispy!
    Liked getting the whole recipe in my email but still had to get in and explore the wonderful pics!

  • Bonnie says:

    Can’t wait to make these! Perfect for a cool fall morning!

  • Arlene says:

    Hi Amy,

    I like getting the recipe in my email also just to review it real quick! But I still go to your Blog to see the pic also.

    Thank you for all your hard work.

    Arlene

  • I like how you say you prioritize being able to taste every ingredient without an added sweetener masking flavors. Love the pumpkin in this too as a natural subtle sweetener. Homemade waffles in the freezer is also a really comforting feeling. 🙂

  • katie says:

    Amy, thank you so much for the many amazing recipes. Can you recommend any waffle irons? So many I see have nonstick coated interiors. I’d love your advice on choosing a healthy one. Thank you!

    • Amy Chaplin says:

      Hi Katie,

      I wish I had good adivce for choosing one but it seems hard to find without a non-sitck coating. Mine is very old and must have some kind of coating as it’s not cast iron. I know some people wrote on instagram that they found second hand ones made from cast iron. Please do let me know if you find one that is a healthy choice.

      Amy x
      Ps sorry for the delay! I thought I answered the question but it was on instagram! 🙂

  • Cinnamon says:

    Hi Amy,
    We made the waffles this morning and they were fabulous! Loved the smell of the pumpkin and spices.
    Thank you very much for the recipe. We had no left over for the freezer 🙁

    Greetings from Zurich

  • Karen says:

    Hello Amy,
    My husband and I have a tradition of eating homemade waffles every Sunday, after we complete a long bike ride. Red kuri squash is in the farmer’s market now, so I was excited to grab one to make this version of waffles. Our “recipes” are very similar but I used my standard base of home cultured soy milk kefir with steel cut oats soaked in it overnight. I don’t add any sweetener or oil, and lately have cut out even the baking powder with no notieceable results. (Perhaps the fermented kefir lightens the batter.) In the morning, I add some teff and buckwheat flours to get the right degree of thickening. What most intrigued me was the spice combination. I hadn’t thought to use cardamom with the cinnamon and nutmeg. My husband and I loved the taste of the waffles! He kept saying he was done, and then went back for another waffle (I made a very large batch for the two of us.)

    Thanks for another great recipe. I enjoy the ones on your blog, and have begun savoring various dishes from your cookbook. Everything I’ve tried has been spot on for my taste buds. The tips for everyday eating and meal planning are great as well. I have so much gratitude for all that you share with us.

    • Amy Chaplin says:

      Hi Karen!

      Thank you so much for your kind words and for taking the time to write! I absolutely LOVE the sound of your waffles. Yes, the kefir will lighten up the batter. Do you make the kefir yourself? Love that you don;t need any sweetener or oil too and just get the great flavor or the grains. Yum! If you;re on instagram please share a photo by tagging me @amychaplin. I love seeing what people are making!

      Amy x

  • Amy, I’m making these waffles this weekend. Cannot wait! But could I substitute sprouted spelt flour for the oat flour? Since there are no weight measurements, I’m guessing about 1 cup (or a scant 1 1/4 cup) sprouted spelt would equal 1 1/2 cups oat flour? Thanks for the help!

    • Amy Chaplin says:

      Hi Katiie!

      So sorry I missed your comment! I’m guessing you made them…and I hope they turned out great. I would substitute cup for cup with the spelt.
      It’s funny I’m so used to getting questions for making things gluten free, your question was a welcome surprise 🙂

      Amy x

      • Thanks for your response Amy …..and the reminder to report back! 😉 I bake gluten-free often but prefer using bases such as almond and buckwheat flour. I find I get a bit tired of using oats in everything. Oats for breakfast, oats for cookies, etc. You get the picture. 😉

        Lovely recipe! The spice combination is delicious and I like the touch of brown rice syrup. Nothing is too overpowering, like you said. I ended up using slightly less sprouted spelt (maybe a scant 1/4 cup less), and it worked well. Will try cup for cup next time. Thanks!!!

  • Mona says:

    I usually don’t comment but these were hands down the best waffles I have ever had! There was nothing left to freeze… Thank you Amy for all your delicious recipes. I also love your book. The curry powder is a stable in our kitchen now. And i made your carrot soup with lemongrass the other day. Soup heaven!

  • Sarah says:

    I made these for my 10 month old. I used cow milk, no brown rice syrup, and added a slug of blackstrap molasses and a tbs of baby oatmeal (both for iron) for the batter. Served with almond butter and baked apples. SO GOOD.

  • Tami says:

    This recipe was great with some adaptations. (using what I had on hand, at a moments notice)
    They turned out great and my family loved them.
    We use real maple syrup on our waffles, I think next time I will back off a little on the sweetener.
    I used agave instead brown rice syrup, since that is all I had on hand.

    • Amy Chaplin says:

      Hi Tami,

      So happy they worked out for you. Yes, agave is much much sweeter than rice syrup…but you can leave it out and just add maple to taste–which is what I prefer.

      Thanks for writing!

      Amy x

  • Team Goodman says:

    Dear Amy, one word: WOW! We have been ardent fans of the spelt almond waffles or “wobbles!!” as our toddler refers to them as, but we’ve recently turned to a wholly plant based diet and as such these vegan waffles were top of the bill for testing. They are a dream. I used butternut squash and found that 2 cups raw provides 1.5 cups after steaming and mashing (which is ideal because it means a double waffle mix, wahoo!). Many thanks, Team G x

  • Raquel says:

    can I use coconut milk? will that work with the lemon?

  • Kirin says:

    Hi Amy,
    Love your blog (I’ve been a fan for years) and your book– I’ve even bought copies for friends and family. These waffles look great, but I don’t have a waffle iron. Do you think I could make pancakes with the batter? (Less oil, perhaps???)

    Many thanks!
    Kirin

    • Amy Chaplin says:

      Hi Kirin,

      Thank you for your support! Pancakes need a thicker batter than waffles, so I would leave out some of the liquid and test one. If its too thin then perhaps more flax or flour. I’m curious how they’ll work.

      Best wishes,
      Amy x

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