Low FODMAP Pumpkin Waffles! If you haven’t noticed it, I am a big fan of waffles.😃 I like to experiment with different vegetables; this time, my choice landed on the pumpkin.
These pumpkin waffles have been a long process with many mistakes and do-overs. I was about to give up. However, I finally got the texture right and am ready to share the recipe with you, as promised in a previous post.
The pumpkin waffles are delicious and very crispy on the outside. We love them, and I will make them again. I bought a packet of pre-cut pumpkin for the recipe to make it easier because I was in a hurry. But you can easily cut out the pumpkin yourself.
When you bake the Low FODMAP Pumpkin Waffles (Gluten & Lactose-Free), ensure they get sufficient time in the waffle iron, as you otherwise risk them getting stuck.
These waffles freeze beautifully, too, so you might want to make a big batch and treat yourself to pumpkin waffles on busy mornings. Just pop them in the toaster or microwave, and you are good.
The flour I use in the waffles is gluten-free self-raising flour from Doves Farm and can be bought here (Holland) or here (Amamzon.de).
I have other recipes for waffles here if you are interested.
Low FODMAP Pumpkin Waffles (Gluten & Lactose-Free)
Pumpkin waffles are delicious and very crispy on the outside!
- Yield: 6-8 1x
- Category: Waffles
- Diet: Gluten Free
Ingredients
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
Instructions
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!)
Notes
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.
