Pumpkin Cornbread Waffles

I recently came up with these Pumpkin Cornbread Waffles, after a failed search for a pumpkin waffle recipe that suited my tastes, my pantry, and my love of whole grains. I stumbled upon a recipe for similar waffles, and was really disappointed to see that it used cornbread mix (which I’ve never bought and didn’t have). So, I adapted a tried and true waffle recipe from The Joy of Vegan Baking into these gems. I couldn’t have been happier with how these turned out!

title, pumpkin cornbread waffles

Pumpkin and warm spices is always a perfect match. What really makes these is the amazing texture (or ‘mouthfeel’ if you don’t dislike that word as much as I do) that the cornmeal gives!

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Pumpkin Cornbread Waffles (Yields 6 small waffles, using ½ cup of batter each.)
3 tbsp ground flax seeds
½ cup warm water
1 ¼ cups whole wheat flour
½ cup cornmeal
1 tbsp baking powder
1 tbsp coconut sugar
1 ½ tsp pumpkin pie spice
½ cup pumpkin puree
1 cup unsweetened non-dairy milk
¼ cup coconut oil, melted

In a medium bowl, whisk the ground flax and water together.
In a large bowl stir together the flour, cornmeal, baking powder, sugar, and spice.
Add the pumpkin, milk, and coconut oil to the flax/water mixture and whisk to combine.
Pour the liquids into the dry ingredients and fold until just combined.
Cook in a waffle maker, according to its directions.
Top with maple syrup or your favourite toppings, and enjoy!

Collage, pumpkin cornbread waffles

collage, pumpkin cornbread waffles 2

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I hope you enjoy my new favourite waffles as much as I am!

I’ve shared this post with Allergy-Free Wednesday #93, Healthy Vegan Friday #69, and Wellness Weekends (Nov14-18/2013).

You May Also Enjoy:
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Blueberry Corn Pancakes, Apple Cinnamon Ginger Waffles, Chickpea Flour Omelette

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Green Smoothie Challenge: Day 5

Green Smoothie Challenge: Prep
Green Smoothie Challenge: Day 0.5
Green Smoothie Challenge: Day 1
Green Smoothie Challenge: Day 2
Green Smoothie Challenge: Day 3
Green Smoothie Challenge: Day 4

My Day 5 Eats:
For breakfast I made a Blueberry Peach Smoothie. I drank about half of it right away, followed by a cup of hot herbal chai tea with vanilla stevia.

After a 30 minute walk to work I had the other half of my smoothie.

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At 11:30 I had a salad of Lemon Pepper Coleslaw, romaine lettuce, red leaf lettuce, and Balsamic Vinaigrette, alongside some warm Lentil Taco Filling. I also had a cup of herbal tea.

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Around 3pm I had some hummus with cucumber and orange pepper, as well as some steamed green beans with Bragg’s and black pepper.

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At 5pm I walked for another 30 minutes.

Once I was home, I enjoyed a big bowl of Butternut Squash Lentil Soup.

Around 9pm I tried my hand at making a pumpkin pie smoothie. I didn’t quite get it right, but I drank it anyway.

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My water intake for the day: 9 cups.

Jem’s Day 5 Eats:
For breakfast Jem had a smoothie made of 1 cup frozen mixed berries, ½ cup greens puree, ½ cup frozen peaches, ½ a banana, 1 tbsp hemp protein powder, 4 drops vanilla stevia, 1 ¼ cups unsweetened almond milk, and ½ cup water.
At 12 she had 1 cup of Lentil Taco Filling.
At 2 she had some Butternut Squash Lentil Soup.
For dinner she had a stir fry of cabbage, broccoli, bok choy, mushrooms, soy sauce, and red pepper flakes.
In the evening she had a Chocolate Covered Blues Smoothie.

Pumpkin Spice Oat Cups with Pecans and Crystallized Ginger

Not tired of pumpkin yet? (Never.)

Got any cans of pumpkin lurking in your cupboards from the holiday season? (Sure do.)

Then you should make these Pumpkin Spice Oat Cups with Pecans and Crystallized Ginger. They are quick and simple to make, and then you’ll have something delicious, healthy, and super portable on hand for quick breakfasts and snacks. You’re welcome!

Pumpkin Spice Oat Cups

These are a spin on Katie’s Breakfast Oatmeal Cupcakes To Go. I instantly loved the idea of portable baked oatmeal cups, but I can’t stand bananas, so I’ve used pumpkin puree instead, which in turn inspired some other changes. If you do like bananas, you should definitely check out Katie’s recipe at the above link. And if you like pumpkin, my recipe is below

Pumpkin Spice Oat Cups with Pecans and Crystallized Ginger (Yields 24 Cups)
5 cups rolled oats*
1 cup chopped pecans
3 tbsp finely chopped crystallized ginger
2 1/2 cups pumpkin puree
2 tsp pumpkin pie spice
5 tbsp maple syrup (or agave)*
1/4 cup coconut oil
2 tsp pure vanilla extract
*For a sugar-free version Katie suggested 5 NuNaturals Stevia packets and an extra 1/3 cup water. I haven’t personally tried this option.

Preheat oven to 375°F and line muffin tins. (You will need 24 cups.)
In a large bowl combine the oats and pecans.
In a separate bowl combine the pumpkin puree, pumpkin pie spice, maple syrup, coconut oil, and vanilla extract.
Add the wet ingredients to the oat mixture, along with the crystallized ginger and stir until all the oats are coated.
Divide between lined muffin tins and bake for 20-23 minutes.

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These oat cups can be eaten right away, or will store well in the fridge or freezer, ready to be eaten anytime. I’ve enjoyed these cold and at room temperature, but they are best when warmed up. Enjoy!

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These oat cups have a fantastic chewy texture, a slightly sweet pumpkin flavour, with little bits of crunch from the pecans and sweet spiciness from the ginger. I hope you enjoy them as much as I did!

Stay tuned. I’ve also created a tropical twist on these Oat Cups, which I will be sharing with you soon!

healthy vegan friday button

This post has been submitted to Healthy Vegan Friday #32.

You May Also Enjoy:
100_2909 Chai Spiced Zucchini Bread
100_3525 Ginger Snap Oatmeal with Instant Cranberry Sauce
Title, Blueberry Oat Scones Blueberry Oatmeal Scones

Pumpkin Spice Waffles via Healthy Happy Life

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When asked the question, “Pancakes or waffles?” my answer is always WAFFLES! I absolutely love them so was obviously super excited to find this cute little waffle maker amongst my Christmas gifts this year (or last year I suppose, since it is now 2013 and I’m talking Christmas 2012).

I’ve seen a lot of huge waffle makers around lately and I’m sure they’re great but I do not have enough space for one of those gigantic flip ones. I really love how small this Cuisinart Waffle Maker is. Small enough to tuck away, but always there when I’m in need of waffles!

First up, I made these Pumpkin Spice Waffles from Healthy Happy Life! I’ve had my eye on Kathy’s waffle post for awhile. She also has recipes in the same post for Ginger Matcha Waffles and Apple Cinnamon Candied Ginger Waffles and they all look amazing!

Collage, Pumpkin Waffles

I followed Kathy’s recipe, except that I left out the matcha powder (on purpose) and the lemon juice (by accident). I wasn’t sure how I felt about matcha in pumpkin spice waffles and didn’t want to waste it when I wasn’t even sure if I’d be able to taste it. I actually just realized while looking at the recipe that I left out the lemon juice, but my waffles turned out great without it.

I topped my waffles with a little Earth Balance and some Instant Cranberry Sauce I made while the waffles were cooking. So good!

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I sure have missed waffles! Now my only problem is deciding what kind to try next.

Questions:
Pancakes or waffles?

Do you have any great vegan waffle recipes I should put on my to-try list?