Pumpkin waffles are delicious and very crispy on the outside!
300g Pumpkin
6 Eggs
100g Cottage cheese LF
30g Sunflower oil
1 Mandarin
1 Banana
1 tsp Salt
1,5 tsp Cardamon
1 tbsp Profiber
2 tsp Cinnamon
90g Millet flakes
100g Bob’s Red Mill GF 1 to1 * or self-raising flour
Cut the pumpkin into small chunks and boil them until soft. Let them cool down for a few minutes before blending in the food processor.
Grate and press the juice from one mandarin.
Place the rest of the ingredients and continue blending until the mixture is smooth.
Heat the waffle iron.
Bake the waffles for a few minutes (2-4) on each side or until they are done.
To serve, place a waffle on a plate, spread with mascarpone or put your favourite healthy toppings for breakfast. (or ice cream for dessert!)
Eat & Enjoy!
* Xanthan gum gives gluten-free baked goods a soft texture and moist crumb that we know from the classic baked goods.
* Bob’s Red Mill 1 to 1 is a flour blend you use where you usually use wheat flour. I recommend the product, and I order from Amazon & Iherb.
