Tuesday, August 24, 2010

Pumpkin Waffles

I woke up this morning and my kids declared it was waffle day. I thought they had made it up, but sure enough when we turned on the T.V. a kids show was saying, "Happy Waffle Day". So what did we do? We made pumpkin waffles for breakfast. I love these waffles. My mom used to make them on special occasions when I was young. This morning when I was eating them it made me nostalgic for fall. Combined with the apple cinnamon syrup you really can taste the essence of fall. They are so delicious, and very low fat. I know you'll love them!
Pumpkin Waffles
3 cups barley flour, or whole wheat flour
5 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 teaspoon xantham gum (only add if using barley flour)
3 eggs
1/3 cup organic brown sugar
1 cup pumpkin
1/2 cup applesauce
2 1/2 cups rice milk
Preheat waffle iron. In a large bowl combine flour, baking powder, baking soda, spices, and xantham gum if using barley flour. In a separate bowl, beat eggs with organic brown sugar. Blend in pumpkin, milk, and applesauce. Add pumpkin mixture to flour mixture and stir just until ingredients are moist. Do not over beat. Bake in waffle iron for about 7 minutes. Serve with hot Apple Cinnamon Syrup.
Apple Cinnamon Syrup
1/2 cup evaporated cane juice
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 cup apple cider or apple juice
1 tablespoon lemon juice
1 tablespoon butter
In a saucepan, stir together evaporated cane juice, corn starch, and cinnamon. Then stir in apple juice and lemon juice. Cook over medium heat until mixture begins to boil. Boil until the syrup thickens. Remove from heat and stir in the butter until melted. Serve over pumpkin waffles.
For the original syrup recipe go here.

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