Ingredients:
- 500 g pumpkin puree (roast and blend fresh pumpkin or use store-bought puree)
- 50 g coconut oil, melted
- 400 ml soy milk (or another plant-based milk of your choice)
- 50 g sugar (you can substitute with maple syrup or agave syrup if preferred)
- 280 g flour (e.g., wheat flour or a gluten-free alternative)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp chai spices (or a mix of cinnamon, ginger, nutmeg, and cloves)
Topping:
- 2 tbsp La Vida Vegan Hazelnut Spread (or another hazelnut spread of your choice)
- A handful of pecans (optional; you can also use other nuts like walnuts)
* Makes approximately 8 waffles
The instructions:
- If you don’t have pumpkin puree, cut a pumpkin into pieces, remove the seeds, and place the pieces on a baking tray.
- Roast in the oven at 200°C for 30-40 minutes until soft.
- Blend the roasted pumpkin with a hand blender or in a food processor until smooth.
- In a large bowl, mix the pumpkin puree, melted coconut oil, soy milk, and sugar. Stir well until fully combined.
- Add the flour, baking powder, baking soda, salt, and chai spices to the bowl.
- Mix everything together, but avoid overmixing the batter.
- Preheat your waffle iron and lightly grease it with coconut oil or a plant-based cooking spray.
- Pour the batter into the waffle iron (the amount depends on your appliance, but usually, one large spoonful is sufficient).
- Cook the waffles until golden brown and crisp. This typically takes 3-5 minutes, depending on your waffle iron.
- While the waffles are cooking, roughly chop the pecans.
- Serve the pumpkin waffles warm, straight from the waffle iron, topped with La Vida Vegan Hazelnut Spread and pecans, or your preferred toppings.
Enjoy these cosy autumn-inspired waffles! 🍂
