One of my favorite school day breakfasts as a kid was waffles topped with applesauce. I don’t really remember when or how it started but I couldn’t get enough of that combo. Sure I liked apple cinnamon cheerios and berry berry kix, but put a waffle topped with applesauce in front of me and I was completely content. I actually still like this combo, though now it’s with a gluten free waffle and some silky homemade applesauce. Until recently I didn’t have access to a waffle maker so I would buy a frozen gluten free variety. They weren’t as bad as an eggo, but they weren’t exactly awesome either. Since having the proper equipment, I’ve probably made waffles at least 4 or 5 times. I guess I’m making up for the time I didn’t have one.
The idea for this waffle popped into my head last week after messing around with Ashlae’s buckwheat waffle recipe. Since my adoration for all things pumpkin is not a secret, and since it IS fall now, I wanted to do a pumpkin waffle. I also wanted to spike it with a bit of turmeric in addition to the usual cinnamon and cardamom that I use a lot. Why turmeric? Used in Ayurvedic medicine, this golden hued herb aids in digestion and treats fevers, inflammation, and infections. It’s most commonly available in dried and ground form, but if you’re lucky, you can sometimes find fresh turmeric root at well stocked grocery stores.
So, at this point I ask you why not turmeric?! If you’re like me you’ll start finding yourself using it a lot more. I reach for it in the mornings when I want to help my digestive system along, or when I might be feeling under the weather. In this case it pairs well with the cinnamon and cardamom without dominating the flavor of the waffle. I tend to be heavy handed with it so I used a half teaspoon but if you don’t want the flavor quite as strong you can scale it back to a quarter teaspoon. Since I was feeling generous, I’ve provided both volume and weight measurements below. This makes one large waffle, but you can easily multiply up to suit the number of waffles you want to make. They freeze well and can be reheated in the toaster. I enjoyed mine with some maple syrup, sliced seckel pears, and toasted hazelnuts so that is reflected below in the recipe. Happy Fall!
Turmeric Pumpkin Waffle for One
notes: I’ve been messing around with different flour combinations and am confident you can use a half a cup of your favorite gluten free blend here if you prefer. I also tested it with 7 tbsp buckwheat flour and 1 tbsp arrowroot and it worked just as well. And, if you don’t like pumpkin, you can use more almond milk or unsweetened applesauce in its place.
50g (5 tbsp) millet flour
15g (1 tbsp) arrowroot
20g (2 tbsp) almond meal
2 tsp coconut sugar
pinch of salt
1/2 tsp baking powder
1/4 to 1/2 tsp turmeric (this depends on your tastes)
1/4 tsp cinnamon
1/8 tsp cardamom
1/2 tsp vanilla extract
60g (3 tbsp) pumpkin puree
90g (6 tbsp) almond milk (or other milk of your choice)
toasted hazelnuts, sliced pear, & maple syrup to serve
Combine all of the dry ingredients in a small bowl and mix well. Make a well in the center and add the vanilla, pumpkin, and almond milk. Mix until a thick batter forms. Prepare and heat up your waffle maker (I tend to put mine at a higher setting and spray a bit of coconut oil on it). Add the batter to the waffle maker and follow the manufacturer’s instructions. When the waffle is ready, carefully remove it and add the toppings as you like. Makes 1 large waffle. Enjoy! 🙂