one of my favorite weekend breakfasts, pumpkin waffles
So my Breakfast class at the Zermatt Resort last week was great fun. Just one strange thing, I discovered after class when I went to sample the food: the chef apparently made my Pumpkin Waffles . . . without pumpkin!
Weird. But my newsletter with these recipes went out, and one reader immediately went out to find canned pumpkin and said “crop damage” means no canned pumpkin right now. Maybe that’s why! (I keep it in my food storage, so I didn’t know.) If you can’t get it in the store, hang onto this recipe, perfect for fall. Or used cooked pureed carrots, or your own winter squash or pumpkin, baked, outer peel removed, pureed.
Anyway, we love these dense, delicious waffles with raw applesauce from the apples coming out of our tree now (see the photo below of Tennyson picking them), and a little real maple syrup.
To redeem myself, here’s the recipe. It makes a big batch so you have leftovers, which you can freeze if you want.
Remember (read Ch. 9 all about this) that if you soak the liquids in the grains overnight, you neutralize phytic acids that may bind to minerals, making them unavailable to you. You also break down the proteins, making grains easier to digest.
2 cups whole-wheat flour (finely ground, soft white is my favorite for this)
2 cups regular rolled oats
1 (30 oz.) can pumpkin
¼ cup coconut oil (liquid)
3 Tbsp. Sucanat or unrefined coconut sugar
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. sea salt
1 ½ tsp. baking powder (no aluminum), reduce by ½ tsp. if you soaked grains overnight
1 cup yogurt or kefir
2 ½ cups water
2 tsp. vanilla
3 eggs (organic, free range) or 3 Tbsp. chia soaked in 9 Tbsp. water
Mix rolled oats in your high-power blender to break them down to a coarse meal. Mix the whole-wheat flour, oats, yogurt, and water together, then cover and let sit overnight (optionally). In the morning, add the remaining ingredients and mix by hand, but don’t overmix. Batter is dense, and baking time usually must be longer than waffle timer indicates. Top with Quick Raw Applesauce or plain yogurt, and real maple syrup.
Quick Raw Applesauce
4 large Jonathan or Fuji apples, washed/cored/quartered
1 cup water
1/3 cup lemon juice
2 tsp. cinnamon
½ tsp. nutmeg
1/3 cup (or more, to taste) maple syrup
Pulse all ingredients in high-power blender for a chunky sauce.
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