I love how I get surprised by the produce available each time I walk into the supermarket.
Can I tell you a secret?
Grocery shopping gets me all excited and makes my eyes go wide open, in the same way other girls get all giddy about shoes or handbags or clothes. Does that make me weird? Please don’t judge.
Ever since the seasons shifted straight into fall, there has been cooler weather and a change in color of the leaves, along with an abundance of fall bounty at our local Trader Joe’s.
There’s an entire section dedicated to all sorts of squash (think spaghetti squash, acorn squash, yellow squash, butternut squash, and kabocha squash).
To be completely honest, I’ve never even cooked with some of these squashes yet, nor even heard of some of them before. I love how there’s just so much to play around with in the kitchen.
Better yet, the entrance of the supermarket is surrounded by pumpkins of all shapes, sizes and colors!
I’ve never seen so many pumpkins (so large and so small) in my life; and pardon my ignorance, but I had no idea that so many varieties of pumpkins even existed! I even forced Juan to snap a photo of these cute adorable pumpkins just sitting around and waiting for a home.
Given that this is the first time we’re experiencing fall in the US, I figured it only made sense to give in and make something pumpkin-related (you know, since it’s officially fall).
I have a couple of pumpkin recipes that I’d like to try, but today let’s start with something simple and easy for breakfast.
Yep. I said it. Waffles. Are you drooling yet?
Hot-off-the-iron pumpkin waffles that are gluten-free, and oh-so-delicious with a drizzle of honey and a generous serving of freshly whipped cream.
These gluten-free pumpkin waffles are perfect for breakfast, brunch or even dessert.
I mean, you can even eat these waffles anytime of the day. Who ever said waffles were only for breakfast?
So enjoy pumpkin season while it’s around! And eat up all things pumpkin!
- ¾ cup of pumpkin puree (either canned or homemade)
- 2 large eggs
- 1 tablespoon of butter + more for greasing the waffle iron
- 2 tablespoons of honey
- 1 teaspoon of vanilla extract
- 1 cup of milk (dairy or nut milk is fine)
- 1½ cups of gluten-free all purpose flour blend
- 3 teaspoons of baking powder
- Pre-heat your waffle iron to medium
- In a large bowl, combine pumpkin puree, eggs, butter, honey, vanilla extract and milk and mix well
- In another bowl, mix the the the flour and baking powder together, then stir in the dry ingredients with the wet ingredients until a homogeneous batter is achieved
- When waffle iron is ready, brush the waffle iron with a bit of melted butter, and pour about ½ to ¾ cup of batter onto the iron (enough to cover up 90% of the surface area) and close the waffle iron. Let cook for 4 to 5 minutes of until no more steam is released from the waffle iron.
- Lift up the top of the waffle iron and check waffles - if waffles are not yet crispy and need bit more time, close and let cook for another 2 to 3 minutes.
- Remove waffles from iron and repeat until all batter is used up.
- While cooking the rest of the waffles, keep cooked waffles in a pre-heated oven at 220 deg. Fahrenheit (100 deg. Celsius) to keep them crispy
- Serve waffles warm drizzled with honey or maple syrup and a spoonful of freshly whipped cream.