Waffles: Savory Pumpkin

Vegan Mofo Theme: Healthy Vegan Brunch and Breakfast from A to Z.

As I listen to the wind rustling in the trees outside my window, it reminds me of growing up in Brooklyn, where we actually had seasons.  Moving closer to October I think of the leaves changing color, and pumpkins everywhere!

I've already done the sweet pumpkin post, so now it's time for something savory.  What better way to create a savory brunch than to think outside the box a little.  Waffles!  It's not something you see very often, and I don't think I've ever seen it on a restaurant menu, so I thought I'd just go for it. 

As an added bonus, there's a video that goes along with this post!   I'm just getting the hang of recording video and editing, but I had a lot of fun shooting this for you.  

Watch the Video Here

These waffles are gluten free, soy free, and oil free. Plus, the salt is optional; they have so much flavor from the multigrain flours, herbs and spices.  The flavor is so tasty and unique that it would make for a perfect sandwich bread as well!

Savory Pumpkin Waffles 

Ingredients 

1 cup buckwheat flour 

1/2 cup brown rice flour

1/4 cup chickpea flour 

1/4 cup teff flour (or more buckwheat) 

2 teaspoon baking powder 

1 teaspoon baking soda 

1 1/2 cups unsweetened, non-dairy milk

1 Cup pumpkin puree 

1/2 teaspoon dried rosemary 

1 teaspoon dried thyme

1 teaspoon garlic powder 

1/2 teaspoon salt 

Directions 

1. In a large bowl, whisk together dry ingredients. 

2. In a separate bowl, combine milk and pumpkin and whisk until smooth and pumpkin is dissolved. 

3. Add wet ingredients to dry ingredients and fold together using a wooden spoon or silicon spatula, until fully incorporated. 

4. Follow the directions on your waffle maker. For a four square waffle maker, scoop a quarter cup of batter into each section.

Makes 12 waffles, 4" square.

As promised in the video - Waffle Sandwich!!! with sauteed beet greens, phoney baloney's coconut bacon and Punk Rawk Labs smoked macadamia nut cheese.