TOW the Pumpkin Craze – Part 2

Just so you know what I’m dealing with..


(They were on sale!)

I’ve made gallons of soup, gigantic lasagnas, soufflés, purées, cookies, waffles, pancakes, smoothies,.. and not even halfway through His Orangeness. Anyway, next up:


Pumpkin-Chestnut Waffles



Ingredients (serves 2):

  • 1/4 cup coconut flour
  • 1/4 cup almond milk (or coconut milk)
  • 1/4 cup pumpkin puree
  • 1 egg yolk
  • 2 egg whites*
  • 1 tsp pumpkin spice
  • 1/2 tsp baking soda
  • pinch of salt
  • 2 tbs (cooked) chestnuts, chopped (sub for chocolate chips or pumpkin seeds when out of season)
  • 1 tbs maple syrup or other sweetener (optional)
  • 1 tbs butter (for greasing)

Now what?

  1. throw coconut flour, almond milk, pumpkin puree, (maple syrup) and the yolk together
  2. add in salt, baking soda and spices
  3. whisk egg whites untill stiff peaks form, then gently fold in other ingredients
  4. add chestnuts
  5. grease waffle iron if neccesary
  6. let waffle iron do its business
  7. serve with a sprinkle of cinnamon and toppings of choice

(* I found 1 egg to be too little and 2 whole eggs to be too much, should you multiply the recipe for more servings, go with whole eggs)