Paleo Waffles with Pumpkin Spice Cream Sauce
User Reviews
5.0
15 reviews
Excellent
Paleo Waffles with Pumpkin Spice Cream Sauce
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These pumpkin paleo waffles are covered in a pumpkin spice cream sauce! You'll never know they're vegan friendly and gluten, grain, dairy and sugar free!Please read the WHOLE recipe before beginning, as it will really help you nail down results!
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Ingredients
- 2 Tbsp apple cider vinegar
- 2 Cans Light coconut milk, divided (13.6 oz each)
- 2 1/2 Cups almond meal (240g)*
- 1 1/2 Cups + 3 Tbsp Tapioca starch, divided (202g)
- 1 1/2 Cup canned pumpkin puree, divided
- 1/2 Cup coconut oil, melted
- 8 tsp baking powder
- 2 Tbsp + 2 tsp Pumpkin pie spice, divided
- 2 tsp cinnamon
- 1 tsp salt
- 2 Cups unsweetened vanilla almond milk
- 1/2 Cup waffle batter
- 1/2 Cup +3 Tbsp Monkfruit (11 Tbsp)
- 1/4 tsp ground nutmeg
Instructions
- Place the 2 Tbsp of apple cider vinegar into a large measuring cup and fill with the coconut milk until it reaches 2 cups. Whisk and set aside for 10 minute.
- Once it's sat, add the mixture into a blender. Add in the almond meal, 1 1/2 cups Tapioca starch, 1 cup of pumpkin, the coconut oil, baking powder, 2 Tbsp of the pumpkin pie spice, and the cinnamon. Blend until smooth and creamy, stopping to scrape the sides down as necessary. Remove 1/2 cup of the batter and set it aside. Let the remaining batter rest while you begin the sauce.
- Dump the rest of the coconut milk into a large measuring cup (you should have about 1.5 cups) then add in the almond milk (to read 3 1/2 cups of liquid.) Stir together, then remove 1/2 cup of the liquid and set it aside.
- Pour the remaining 3 cups of milk into a LARGE, microwave-safe, clear glass bowl. It's key to use clear, as you need to be able to see the mixture. It also rises A LOT, so a large bowl is also very important!
- Microwave the liquid until it just begins to boil, about 7-8 minutes depending on the strength of your microwave.
- While the liquid boils, whisk together the batter and milk that you have set aside. Then, add in the monk fruit, nutmeg and remaining 1/2 cup of pumpkin and 2 tsp of the pumpkin pie spice. Finally, whisk in 2 Tbsp of the tapioca starch, one at a time, so that it doesn't get clumpy.
- Once the milk has started to boil, remove it from the microwave and immediately pour in the pumpkin/batter mixture, whisking until well combined. This is where it gets a bit tricky**. You need to microwave it until it begins to boil, then microwave it for 1 more minute once boiling. My batter boiled at 5 minutes, so I cooked it 6 minutes. Then, stop and stir.
- Repeat this process 3 more times, watching the sauce to see when it boils and then cooking 1 more minute. My sauce took 1.5 minutes to boil each round, so I cooked it for 2.5 minutes. It looked like this: cook 6 mins. Stir. Cook 2.5 minutes, stir. Cook 2.5 minutes, stir. Cook 2.5 minutes, stir.
- Place the remaining 1 Tbsp of tapioca starch into a medium bowl and add in 3 Tbsp of the hot liquid. Whisk until smooth. While whisking, stir this into the sauce until well combined. Repeat that same cooking process one more time - this was another 2.5 minutes for me.
- Remove the sauce from the microwave and let it stand for 10 minutes to thicken, stirring every so often so that it doesn't develop a skin over top.
- I usually begin cooking the waffles when the sauce is microwaving, and then keep them in the oven to stay warm. Spray your waffle iron with coconut oil spray and heat it on the highest setting (note that I have a classic waffle maker, not Belgium!) Ladle in 1/3 cup of the batter, spreading it out just slightly. Cook until your waffle maker stops steaming. Then, cook and additional 1-3 rounds, depending on how crispy you like your waffles. We like ours really crispy so we have each waffle a total of 4 rounds.
- Serve waffles with the sauce, one it's thickened up, and DEVOUR!
Notes
- *As with all GF recipes, PLEASE weigh your flour to ensure accurate results
- **It may take some time for you to master the cooking time here. But, once you get it, it's totally worth it!
Nutrition Information
Show Details
Calories
371kcal
(19%)
Carbohydrates
26.2g
(9%)
Protein
7g
(14%)
Fat
27.8g
(43%)
Saturated Fat
13.8g
(69%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
0.9g
Sodium
269mg
(11%)
Potassium
107.8mg
(3%)
Fiber
3.8g
(15%)
Sugar
3.2g
(6%)
Vitamin A
5820IU
(116%)
Vitamin C
2.1mg
(2%)
Calcium
173mg
(17%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 10Waffles
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 26.2g | 9% |
| Protein | 7g | 14% |
| Fat | 27.8g | 43% |
| Saturated Fat | 13.8g | 69% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.9g | 5% |
| Sodium | 269mg | 11% |
| Potassium | 107.8mg | 2% |
| Fiber | 3.8g | 15% |
| Sugar | 3.2g | 6% |
| Vitamin A | 5820IU | 116% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 173mg | 17% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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