Pumpkin Waffles Paleo

Gluten-free, dairy-free, good for moms on diets.

Ingredients

INGREDIENTS
2 cups finely ground almond flour
1 cup tapioca flour
1 tablespoon baking powder
1 tablespoon pumpkin pie spice (or cinnamon, or the spices from the pumpkin pie recipe that I love so much)
1 teaspoon salt
3 eggs, whites and yolks separated
1 cup unsweetened almond milk
2 teaspoons apple cider vinegar
1 cup pumpkin puree
1/2 cup coconut oil, melted and room temperature (in Arizona, leave it on the counter, it'll be fine)
1/4 cup coconut sugar (or monkfruit sugar)
1 teaspoon pure vanilla extract

Coconut oil spray, if the waffle maker isn't non-stick

Directions

Preheat your waffle iron.

In a large bowl, sift the almond flour, tapioca starch, baking powder, pumpkin pie spice and salt. If no sifter, use a fork to remove lumps.

Combine the almond milk and apple cider vinegar and allow to sit for a few minutes while you prepare the other ingredients. This makes it similar to a buttermilk. The almond milk will get a little lumpy, or maybe just runny.

In a medium (or large) bowl, combine the almond milk/apple cider mixture, pumpkin puree, 3 egg yolks, coconut oil, coconut sugar and vanilla extract.

In your stand mixer with the balloon whisk attachment (or with a hand mixer), beat the 3 egg whites over medium high speed until stiff peaks form.

Pour the wet mixture into the dry mixture. Whisk to combine.

Use a spatula to spoon the beaten egg whites into the waffle batter. Gently fold the egg whites into the batter until just combined. You want to keep the egg whites as fluffy as possible. This will keep the batter light, give you lots of bubbles in the batter, and will make the waffles light and crispy.

Spray your waffle iron with coconut oil spray. Spoon the waffle batter into your waffle iron (use the 1/3 cup measuring cup for the $20 waffle iron I have), and cook to desired doneness.

Cook waaaaaaaay longer than you think you should. Nicely toasted will be soggy in the middle. Keep going. No, really, keep going.

When the waffles are done cooking, transfer the cooked waffles to a cooling rack. Don’t put them straight on a plate. The heat from the hot waffles will create steam on the plate, which leads to soggy waffle bottoms.

Any leftover waffles can be frozen in a freezer safe ziploc bag for 6 months. You can reheat them in a toaster (if they fit), or bake them on a wire rack rimmed baking sheet at 350 degrees for 6ish minutes until crispy again.

Nutrition -ish

Makes 10 waffles with the $20 iron
Serving Size: 1 Waffle
Calories Per Serving: 255

Total Fat 15.9g 24%
Saturated Fat 11.8g
Trans Fat 0g

20% Cholesterol 61.4mg
14% Sodium 346.5mg
8% Total Carbohydrate 24.7g
4% Dietary Fiber 1.1g
Sugars 8.5g
6%Protein 2.9g
19% Vitamin A 278.8µg
2% Vitamin C 1.5mg
17% Calcium 168.2mg
7% Iron 1.3mg
13% Vitamin D 1.3µg