Wednesday, November 16, 2011
Monday on the Good Morning Utah show I met Janea Devika, who owns a health and wellness company. She was on the show sharing her Pumpkin Waffle recipe and we were lucky enough to enjoy one of her deliciously nutritious waffles. Here is the recipe for you:) You would never know they were healthy! Enjoy!
Whole Pumpkin Waffles
¼ cup sucanat or honey
3 tbsp. cornstarch or arrowroot powder
1 ¼ cup spelt flour or whole wheat flour
1 ¾ tsp. baking powder
½ tsp. sea salt
2 tsp. cinnamon
2 tsp. powdered ginger
¼ tsp. ground cloves
½ tsp. freshly grated nutmeg
2 large organic, free range eggs
1 cup coconut milk, almond milk or rice milk
1 cup canned solid-pack pumpkin
4 tbsp. extra virgin organic coconut oil, melted
1.) Lightly oil the waffle iron with coconut oil and set it to the desired temperature.
2.) Combine dry ingredients and whisk to blend.
3.) Separate eggs; yolks go in a medium-sized bowl and whites should be set aside in a smaller bowl.
4.) Add pumpkin, honey (if using), and milk to the egg yolks. Whisk to blend and set aside.
5.) Whip egg whites with a hand mixer on high until stiff peaks form - about 1 1/2 to 2 minutes, set aside.
6.) Pour melted coconut oil into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
7.) Add the pumpkin mixture to the dry ingredients and mix them together until combined. A little lumpiness is fine. That will smooth out when the egg whites are added.
8.) Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
9.) Once the waffle iron is heated, you're ready to pour the batter. Cook until golden brown. Waffles are usually done when the steam stops pouring out of the waffle maker.
10.) Top with raw chocolate sauce and vegan whipped cream.
Raw Chocolate Syrup
¼ cup coconut oil (melted)
½ cup maple syrup (or more to taste)
½ cup raw cocoa powder
2 tsp. vanilla extract
A pinch of salt
Stir well until smooth. Keep warm to pour like syrup or refrigerate to spread like peanut frosting.
Vegan Coconut Whipped Cream
1 can coconut milk
¼ cup ultra gel (also called waxy maize or modified food starch, a corn starch thickener found in with the jam supplies or at the health food store)
1 tbs. vanilla, or almond extract
¼ cup agave OR 1/8 tsp. stevia (to taste)
Add all the ingredients together in a bowl and whip with a hand mixer until smooth. The ultra gel should set up the coconut milk within 5-10 minutes so it is the consistency of whipped cream. It may be necessary to use additional ultra gel to make the whipped cream thick enough.
Posted by Tiffany at 1:14 PM