Wfpb Pumpkin Blender Waffles (Gluten Free, Oil Free, and Vegan)

tesschallis.com

Karen Sue

Mother of 4 fabulous daughters, cooks, and mothers!

1 ¾ cups rolled oats (not instant) - I use sprouted, but regular are fine!

One cup cooked pumpkin flesh (see note)

¼ cup pitted dates

2 cups water

2 tablespoons ground flax meal

1 ½ tablespoons pumpkin pie spice (note: if you prefer a more neutral tasting waffle, you can omit this spice - but my daughter and I prefer them this way!)

2 teaspoons vanilla extract or powder

1 ¼ teaspoons baking powder

¼ teaspoon salt

For cooking: Neutral flavored oil spray such as avocado or coconut

subheading: PUMPKIN NOTE:

Although canned pumpkin is fine to use here, fresh is next level fabulous. If using fresh, choose a “pumpkin pie” pumpkin if possible, although other varieties will work. Cut the pumpkin in half, remove all seeds and stringy parts with a spoon, and cook, face down, in a baking dish, adding about ½ inch of water at the bottom. Bake at 400 F until very soft (use a fork to check for doneness). Allow to cool. Remove the flesh from the skin with a spoon and refrigerate or freeze leftovers for future use. Leftover pumpkin is also wonderful in shakes, biscuits, and pies (duh). Although canned pumpkin is fine to use here, fresh is next level fabulous. If using fresh, choose a “pumpkin pie” pumpkin if possible, although other varieties will work. Cut the pumpkin in half, remove all seeds and stringy parts with a spoon, and cook, face down, in a baking dish, adding about ½ inch of water at the bottom. Bake at 400 F until very soft (use a fork to check for doneness). Allow to cool. Remove the flesh from the skin with a spoon and refrigerate or freeze leftovers for future use. Leftover pumpkin is also wonderful in shakes, biscuits, and pies (duh).

Directions at tesschallis.com

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