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I am more than a little obsessed with grain-free, paleo waffles!
It’s really hard to improve on waffle perfection, and Hayley from Health Starts in the Kitchen’s waffles really are perfect! If you haven’t tried them yet, you must!
I wanted a yummy fall twist and to make them even more nutrient-dense, so using her recipe as inspiration, I went to work creating grain-free, paleo pumpkin waffles.
Pumpkin pie spice is star of my fall. It’s what really gives a recipe that pumpkin pie flavor. I use it in everything from coffee, to pancakes, to waffles. I buy mine already blended from Frontier, but it’s available at Amazon. You can also make your own with this recipe from Live Simply.
If you don’t have homemade pumpkin puree already prepared from a recipe like this one from Naturally Loriel, use canned pumpkin. Make sure it’s organic and from a non-BPA can like this one.
Before I get yelled at for using milk in a paleo recipe, yes I do know that milk isn’t strict paleo. I also know that many paleo peeps use raw dairy if they can tolerate it. It’s a grey area. Raw milk is very nutrient dense so if you can have it, do!
I use gelatin hydrosylate in many of my recipes to add to the nutrient-denseness. This is optional and can be left out if you don’t have it.
I make all my batters in my Blendtec blender. It makes less cleanup for me, and a nice, smooth batter every time. I don’t need any extra work, and neither do you!
I don’t know what it is about dutifully plopping batter into a waffle iron that makes me so blissfully happy…maybe it’s knowing what amazing goodness I’m about to put into my mouth. It’s the anticipation! That and the joy on my kids’ faces when I yell, “Kids, the waffles are ready!” They come running! I always eat the first waffle before they get to the table or I won’t get one. 🙂
These waffles are more dense and less crispy than the originals. They need to be cooked thoroughly so check with a fork for doneness. When they are ready to come out, they will do so easily. If they fall apart, they’re not ready.
I eat them plain, like a cookie, but they are great with a little maple syrup too!
Be nourished. Be happy.
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I can’t wait until the official start of the season to start sharing my latest pumpkin and apple recipes.
First up this year is a Paleo Pumpkin Bread that is made using the blender. I have BlendTec that I love, but a Vitamix is awesome too and can be used as well. It’s tough to do this in a regular blender so if you don’t have one, use a hand mixer (or stand mixer like a KitchenAid) or good, old-fashioned elbow grease.
Being a working mom (I am a Nutrition Response Testing Practitioner and Nutritionist, I need to have easy, make-ahead breakfasts and snacks readily available for my kids. We don’t homeschool anymore like we did when I first published this recipe, so my morning flexibility for making breakfast has changed drastically.
It takes a little more thought and preparation being grain-free because I can’t just plop cereal on the table, or grab some toast. I use the weekly meal plans and other recipes on this blog (and others) to have well-rounded, nutrient-dense food choices ready.
Okay, back to fall and pumpkins!
Fresh pumpkin puree is always best, but I am definitely not above canned, organic pumpkin. I got some for free last season so I am using it all up.
I love using my Blendtec to make bread, pancake, and waffle batter in. It makes it so easy to throw in all the ingredients and blend. It’s been my best kitchen gadget investment to date.
I often add gelatin hydrosylate to my recipes. I like the added nutrients that grass-fed gelatin brings to baked goods, smoothies, etc. It is completely optional and won’t change the recipe if you leave it out.
This paleo pumpkin bread is moist, just sweet enough, and delicious with a cup of chai tea or homemade pumpkin spice latte!
I served it with a little plain yogurt but if you don’t do dairy, use coconut yogurt or coconut whipped cream instead. It’s fabulous either way!
What’s your favorite fall food? Tell me in comments!
Be nourished. Be happy.