MAKES 4 LARGE WAFFLES
INGREDIENTS:
DRY MIX
3 Cups of Oat Flour
1 tsp. Baking Powder
2 tsp. of Cinnamon (ground)
1 tsp. of Ginger (ground)
1 tsp. of Allspice (ground)
1 tsp. of Nutmeg (ground)
1 tsp. of Cardamom (ground)
½ tsp. of Cloves (ground)
Pinch of Salt
WET MIX
1 ½ Cups of Almond Milk (At Room Temperature *This is important)
½ Cup of Coconut Oil (Melted * This is important)
3 TBLS of Pumpkin Puree*
2 tsp. of Vanilla Bean Extract
6 TBLS of Rice Malt Syrup
3 Prepared Cheggs (3 TBLS of Ground Chia Seed mixed with ¾ Cup of water)
TO SERVE:
Chopped Banana
Roasted Pecans
Rice Malt Syrup
METHOD:
Turn on waffle iron to allow to heat up.
Combine all dry ingredients together in a large mixing bowl.
Place all wet ingredients into a high-speed blender or large food processor, add the dry ingredient mix, and blitz on high speed until well combined.
Pour the batter into the heated waffle iron; enough to cover the centre and most of the central surface area, close the lid. Once the waffle is deeply golden and crisp (about 7-10 minutes), transfer to a cooling rack.
The waffle may still feel quite fluffy, but once removed and cooled down it will harden. You can also reheat/crisp the waffle in the oven for a couple of minutes just before you serve.
Serve topped with chopped banana, roasted pecans & a drizzle of rice malt syrup. If you feel like being a little naughty, a little spoon of nuttelex won’t hurt! (These waffles keep for up to 4 days when stored in an airtight container in the fridge, or for several months in the freezer, I like to make a double batch and keep them in the freezer).