Pumpkin Butter Waffles with Maple Cinnamon Glaze - gluten free, dairy free, soy free, grain free
 
Prep time
Cook time
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Not just for spreading on toast, pumpkin butter lends a creamy texture that is full of sweet holiday spice we know and love, topped with warm maple and cinnamon glaze and powdered sugar this makes for a wonderful holiday season breakfast everyone will love!
Jessica:
Serves: 14 waffles
Ingredients
  • For the waffles:
  • 3 cups coconut milk
  • 1 tablespoon apple cider vinegar
  • 1½ cups (405 g) pumpkin butter, preferably homemade (see recipe linked in the post)
  • 7 large eggs
  • 3 tablespoons light brown sugar
  • 4½ (558 g) cups chestnut flour (I buy mine from ohnuts.com), or use GF all purpose flour
  • 1½ teaspoon aluminum free baking powder
  • ¾ teaspoon baking soda
  • 3 teaspoons pumpkin spice
  • ½ teaspoon kosher salt
  • Oil Spray (I use soy free coconut oil spray)
  • Maple Cinnamon Glaze:
  • 3 cups powdered (confectioner’s) sugar, sifted
  • 1 teaspoon pumpkin spice
  • ⅓ cup pure maple syrup, preferably Grade B
  • powdered sugar for finishing
Preparation
  1. Note: Prep time is with pumpkin butter made ahead. For cook time: I use a dual waffle maker. I personally love the Waring Dual Waffle Maker I bought at Sur la table.
  2. For the waffle batter:
  3. Measure coconut milk and apple cider vinegar, stir once then set aside.
  4. In a large bowl, whisk together pumpkin butter, eggs and light brown sugar. Add chestnut flour, baking powder, baking soda, pumpkin spice and kosher salt into the bowl, whisk to combine well and lump free making sure there aren’t any hidden flour lumps. Then add the coconut milk/cider mixture and mix until just combined.
  5. Note on eggs: It’s best to crack each egg into a small bowl rather than crack them all into the bowl containing pumpkin butter; you don’t want to ruin the mixture with one bad egg that contains blood then have to chase it out of the bowl.
  6. Heat waffle maker (I use near highest setting to crisp up the edges) and spray with oil. Pour a ⅓ cup full of batter into the middle of the waffle maker without spreading it throughout. Press down to cook. Repeat until all the waffles have been prepared.
  7. Note: I didn’t fill the waffle maker, or spread it out fully so the waffles would resemble snowflakes. If filling completely, it will make about half the amount. Also, I sometimes separate the egg whites from the yolk (to whip up separately) and then fold them into the batter (that would include yolks) like with mousse to create light and airy waffles, but I found the pumpkin butter and chestnut flour are heavier ingredients which didn't really create much of a difference.
  8. Waffles are freezer friendly for up to a month when sealed in a freezer-safe container. To reheat, place frozen waffles in an oven safe casserole dish and heat in a preheated 300 degrees F oven for 20-30 minutes until hot. Glaze can be frozen up to three months, separately. Thaw overnight in the refrigerator and whisk well before using.
  9. Note on measurements: Weighing the flour and pumpkin butter will yield best results, if you don't have a scale, use the scoop and level (with a butter knife) method using a light hand so not to compress the measured flour.
  10. For the maple cinnamon glaze:
  11. Heat maple syrup in a small saucepan over medium heat. When it has reached a simmer, whisk in sifted powdered sugar and pumpkin spice until well blended and smooth. Pour warm glaze over waffles and dust with powdered sugar just before serving.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/grain-free-pumpkin-butter-waffles-with-maple-cinnamon-glaze/