Pumpkin Almond Flour Waffles - gluten free, dairy free and egg free

This is my new favorite recipe.  It is gluten free, dairy free, egg free.  I have been using pumpkin, but, you can use applesauce or banana.   I do not use pumpkin pie spice for these and you cannot taste pumpkin.  All you can taste is DELICIOUSNESS!  I found the recipe on The Daily Dietribe.  Please visit the original recipe to read all of the tips and suggestions for making gluten free, vegan waffles and pancakes.  Iris has taken the time to clearly and precisely explain what works and what does not.  Almond flour is very expensive and she has already done the experimenting for all of the rest of us.

So, I've taken her recipe, which is really a formula, and I am sharing my adaptation.  The best way to enjoy these waffles is to allow them to cool and then toast them in the toaster.  The recipe makes 8 waffles.  I keep them in the refrigerator for a quick and easy meal or snack.  Hope you'll enjoy it, too.  One more thing, although they are incredible with honey, they are delicious plain.

Thanks for visiting the Americus Garden Inn.

Love,

Susan

Pumpkin Almond Flour Waffles

Adapted from The Daily Dietribe

Yield:  8 waffles

1 1/4 cups almond flour

1/2 cup corn starch

2 teaspoons baking powder

1/2 teaspoon sea salt

2 Tablespoons sugar

1/4 cup pumpkin puree

2 Tablespoons oil

1/2 cup water

1. Combine dry ingredients in a large bowl.
2. Whisk wet ingredients in a small bowl.
3. Mix wet ingredients into dry just until moistened.  Add a little more water if batter is too thick.
4. Bake in waffle iron.

Pumpkin Oatmeal Muffins with chocolate chips - gluten free, wheat free

Pumpkin Oatmeal Chocolate Chip Muffin - gluten free

For those of you who can have gluten free oats, here is a recipe for you.  Pumpkin combined with oatmeal and mini chocolate chips to create a very moist breakfast or snack muffin.  I made this recipe with an egg for the larger batch of 12 muffins.  But, when I divided the recipe to make just 4 muffins, I omitted the egg and they came out fine.   Try it!  Let me know how you like it.

Thanks for visiting the Americus Garden Inn Bed & Breakfast blog.  Hope you'll come stay with us soon.

Love,

Susan

Pumpkin Oatmeal Chocolate Chip Muffins - wheat free, gluten free

Pumpkin Oatmeal Chocolate Chip Muffins - gluten free, wheat free

2 cups gluten free rolled oats

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon salt

1 cup pumpkin puree

1 egg

1/4 cup pure maple syrup

2 teaspoons pure vanilla extract

1 cup almond milk

1/4 cup mini chocolate chips

1. Preheat oven to 350 degrees. Spray muffin pan with non-stick spray or line with paper liners. 
2. In a large bowl, mix pumpkin, 1 egg, maple syrup, vanilla extract and milk. 
3. In a medium bowl, stir together oats, baking powder, seasonings and salt.  Add chocolate chips.
4. Mix dry ingredients into pumpkin mixture just until combined.
5. Let the mixture rest for about 10 minutes to allow the oats to absorb the liquid.
6. Divide the batter equally into the prepared muffin pans.
7. Bake for 30-35 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving.

(For small batch, 4 muffins, divide all ingredients by 4 and omit egg.)

Adapted from Baked Pumpkin Oatmeal Muffins

Pumpkin Scones with Chocolate Chips and Pepitas

I was looking for a new recipe to use some of the leftover pumpkin I had from making some pumpkin muffins and stumbled upon a recipe from King Arthur flour for Harvest Pumpkin Scones.  In my usual style, I had to "play" with the recipe.  I added whole wheat flour, used chocolate chips and pepitas.  Pepitas are pumpkin seeds, so, I thought they would make a great crunchy addition.

A half recipe yielded 8 scones.  The recipe said it made 6, but, I thought they would be too large.  The scones I usually make are cream scones which are light, and they melt in your mouth.  These scones were more traditional in texture, that is, they were drier and more dense.  I think some apple butter might have been the perfect condiment.

The aroma in the kitchen was incredible and the scones really were picture perfect.

Thanks for visiting the Americus Garden Inn online. Hope you'll come back soon!

Love,

Susan

Pumpkin Scones adapted from Harvest Pumpkin Scones by King Arthur Flour

2 cups All-Purpose Flour

3/4 cups whole wheat flour

1/3 cup sugar

1 tablespoon baking powder

3/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup cold butter (cut into little pieces)

1 cup chocolate chips

1/2 cup pepitas (toasted pumpkin seeds - I used salted)

2/3 cup canned pumpkin

2 large eggs

coarse white sparkling sugar, for topping

1. In a large mixing bowl, whisk together the flours, sugar, baking powder, salt, and spices.
2. Cut in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
3. Stir in the chips and pepitas.
4. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
5. Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.
6. Line a baking sheet with parchment
7. On a floured board, pat half the dough into a circle 1/2" - 3/4" thick.
8. Using a serrated knife, cut the circle into 8 wedges.  Place wedges on parchment lined baking sheet.
9. Repeat with the other half of the dough. Wedges should have a little space between them.
10. Place in the freezer overnight, uncovered.
11. In the morning, preheat oven to 425 degrees.
12. Take pan out of the freezer.  Place any extra scones in a ziploc freezer bag for another day.
13. Spread out the desired number of frozen scones on a parchment lined baking pan.
14. Brush the top of each wedge with milk, and sprinkle with coarse white sparkling sugar.
15. Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. 

Visit King Arthur Flour for the original recipe