Hope you all had a wonderful Thanksgiving holiday!
I find Thanksgiving day always seems to get a bit tense in the last hour before getting everything on the table. Timing all the dishes to come out at once, last minute prep, and everyone coming into the kitchen asking the age old question “Is it ready yet?” or poking their fingers in the pies, hoping to get a sneak-preview taste. Spotted!
But then, when I look around to see everyone gather around to sit down at the table, it is at that moment where I feel all the work put into the holiday meal is worth it. Aside from all the food (Thank God), I love when we all take a minute to say what we are thankful for during the meal. These moments are what the holiday is all about, I think.
Not to sound too sappy here, if I do please excuse me, but there are many things I am thankful for. What tops the list is my twin boys improving developmentally every day, the bond our family has, and the laughs we share.
This poem, shared online, says it all …
I am thankful for…
…the mess to clean up after a party
because it means I have been surrounded by friends.
…the taxes I pay
because it means that I’m employed.
…the clothes that fit a little too snug
because it means I have enough to eat.
…the child who is not cleaning his room, but is watching TV
because that means he is at home and not on the streets.
…the spot I find at the far end of the parking lot
because it means I am capable of walking.
…all the complaining I hear about our government
because it means we have freedom of speech.
…that lady behind me in synagogue who sings off key
because it means that I can hear.
…lawn that needs mowing, windows that need cleaning and gutters that need fixing because it means I have a home.
…my huge heating bill because it means that I am warm.
…weariness and aching muscles at the end of the day
because it means that I have been productive.
…the alarm that goes off in the early morning hours
because it means that I am alive.
…Finally, for too much email
because it means that I have friends and family who are thinking of me.
Okay, okay I will contain my mushy side now.
So … Thanksgiving leftovers are just about done. Black Friday madness shopping is done. Now it’s time to enjoy the rest of this long weekend with some pumpkin spice waffles – what fall mornings are about – before the beautiful bright orange fruit drifts away into the sunset until next year.
Can you tell I’m a little obsessed with pumpkin? I want it in everything before it’s gone. If you share my obsession for anything pumpkin see my other pumpkin recipes here.
Though my pumpkin spice waffles are not exactly like the waffles in the Williams Sonoma catalog (see online or in stores), on page 55, but they kind of, sort of, look like it. Without the orange (my children adamantly say no to orange slices on their waffles) pecans, and big hunk of butter, that is! My children don’t care for all the extras. Add them on if you like – most likely delicious!
What it does have is fresh roasted pumpkin and the warm spices we know, and love. And since it is a holiday weekend let’s add some egg nog in there! You will be so glad you did.
I must tell you, these pumpkin spice waffles will have you craving more. You will not be able to stop at just one (gigantic) waffle. As you go for more, just think of it as a super healthy breakfast, packed with Vitamin A, fiber, and all the other good stuff. No kidding, it is, and a very healthy alkalinizing food.
Okay, honestly speaking, you really won’t be thinking healthy, so just go for sin here. Add on the extra whipped topping and syrup. You can have a salad later. Because all you will think about is how delicious this is, how crispy the edges are, how moist the center is … and how the heck this can be gluten free, dairy free, egg free, and soy free?
Be calm and slather on.
Makes about 12 large waffles
2 1/2 cups egg nog flavored coconut milk (I use So Delicious)
1 tablespoon lemon juice, or apple cider vinegar
1 1/2 cups organic brown rice flour (I use Bob’s Red Mill flours)
1 cup tapioca starch
1/2 cup sorghum flour
2 tablespoons flax seed meal
1 teaspoon kosher salt
1 teaspoon aluminum free baking soda
1 1/2 teaspoons aluminum free baking powder
2 teaspoons pumpkin spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 1/2 ounces coconut oil, room temperature
1/4 cup PLUS 2 tablespoons pure maple syrup, Grade B
2 cups fresh roasted pumpkin puree (or one 15 oz can pure pumpkin)
1 teaspoon pure vanilla extract
1/4 cup evaporated cane sugar or coconut sugar
1 banana, mashed
1 tub CocoWhip whipped topping by So Delicious Dairy Free
Maple Syrup, Grade B
Combine coconut milk and lemon juice, set aside to create a “buttermilk.”
Meanwhile, in a small bowl whisk to combine brown rice flour, tapioca starch, sorghum flour, flax seed meal, salt, baking soda, and baking powder, pumpkin spice, cinnamon, and nutmeg.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, mix coconut oil, maple syrup, pumpkin puree, vanilla extract and sugar beginning on low speed, to avoid splatter, then increase to medium high speed until fully incorporated and smooth. Add banana or eggs (one at a time).
Add dry blend and “buttermilk” in alternating in two additions and ending with the dry blend, mix until just blended. Do not over mix.
Scoop batter onto a hot waffle iron with a 1/2 cup dry measuring cup. I love the 2 sided Waring Waffle maker, which makes waffle making go quick.
When ready, serve with whipped topping, maple syrup, and a sprinkle of cinnamon.
The smell of pumpkin spice in the air … yum. This is what breakfast in the fall is all about.
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Kim Benson says
Sasha j says