Making something with pumpkin is almost a must in this season.
There are pumpkin-something everywhere, from pumpkin flavored coffee, pumpkin scented candles, to actual pumpkins.
So I decided to make pumpkin chai spice waffles for the weekend breakfast, trying to keep up with seasonal trend.
I cooked Kabocha squash/pumpkin myself, mashed it, and added to my waffle batter.
The flour ratio is 2 (all-purpose flour): 1(whole wheat flour).
I try to use whole wheat flour whenever I can.
I love our waffle maker.
It’s heavy and so well made and it makes great waffles every single time.
Beautiful, isn’t it?
These pumpkin chai spice waffles were served with homemade vegan butter, maple syrup, and dried cranberries.
We have bags of dried cranberries and I’m always trying to find ways to use them.
It’s one of the things that when I see at a store, I feel like I should get a bag because I can never remember if we still have some in the house or not.
As I usually cannot remember and it’s something I don’t want to be out of, I end up buying a bag and come home only to find that we already have multiple bags!
These waffles were DELICIOUS!!
I will definitely make these many many more times during this fall season.
And of course I had home-cold-brewed coffee to go with the waffles.
2 tablespoons ground flaxseeds
4 tablespoons water
1 cup cooked and mashed Kabocha squash
1/4 cup sugar
a pinch salt
1 and 2/3 cup soy milk
4 tablespoons canola oil
spices (ground cardamom, ground cinnamon, ground ginger, ground cloves, ground allspice, ground coriander, ground black pepper)
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
3 teaspoon baking powder
1. Combine all the ingredients.
2. Cook in waffle iron.