{"id":45484,"date":"2017-09-30T10:19:48","date_gmt":"2017-09-30T14:19:48","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=45484"},"modified":"2017-10-29T21:56:47","modified_gmt":"2017-10-30T01:56:47","slug":"pumpkin-chai-spice-waffles%e3%83%91%e3%83%b3%e3%83%97%e3%82%ad%e3%83%b3%e3%83%81%e3%83%a3%e3%82%a4%e3%82%b9%e3%83%91%e3%82%a4%e3%82%b9%e3%83%af%e3%83%83%e3%83%95%e3%83%ab","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=45484&lang=en","title":{"rendered":"Pumpkin Chai Spice Waffles
\u30d1\u30f3\u30d7\u30ad\u30f3\u30c1\u30e3\u30a4\u30b9\u30d1\u30a4\u30b9\u30ef\u30c3\u30d5\u30eb"},"content":{"rendered":"

\"\"<\/p>\n

Making something with pumpkin is almost a must in this season.<\/p>\n

There are pumpkin-something everywhere, from pumpkin flavored coffee, pumpkin scented candles, to actual pumpkins.<\/p>\n

\"\"<\/p>\n

So I decided to make pumpkin chai spice waffles for the weekend breakfast, trying to keep up with seasonal trend.<\/p>\n

\"\"<\/p>\n

I cooked Kabocha squash\/pumpkin myself, mashed it, and added to my waffle batter.<\/p>\n

\"\"<\/p>\n

The flour ratio is 2 (all-purpose flour): 1(whole wheat flour).<\/p>\n

I try to use whole wheat flour whenever I can.<\/p>\n

\"\"<\/p>\n

I love our waffle maker.<\/p>\n

It’s heavy and so well made and it makes great waffles every single time.<\/p>\n

\"\"<\/p>\n

Beautiful, isn’t it?<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

These pumpkin chai spice waffles were served with homemade vegan butter<\/a>, maple syrup, and dried cranberries.<\/p>\n

We have bags of dried cranberries and I’m always trying to find ways to use them.<\/p>\n

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.<\/p>\n

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!<\/p>\n

\"\"<\/p>\n

These waffles were DELICIOUS!!<\/p>\n

\"\"<\/p>\n

I will definitely make these many many more times during this fall season.<\/p>\n

\"\"<\/p>\n

And of course I had home-cold-brewed coffee to go with the waffles.<\/p>\n

Pumpkin Chai Spice Waffles<\/strong> makes about 8 waffles<\/p>\n

2 tablespoons ground flaxseeds
\n4 tablespoons water
\n1 cup cooked and mashed Kabocha squash
\n1\/4 cup sugar
\na pinch salt
\n1 and 2\/3 cup soy milk
\n4 tablespoons canola oil
\nspices (ground cardamom, ground cinnamon, ground ginger, ground cloves, ground allspice, ground coriander, ground black pepper)
\n1 cup all purpose flour
\n1\/2 cup whole wheat flour
\n1\/2 teaspoon baking soda
\n3 teaspoon baking powder<\/p>\n

1. Combine all the ingredients.
\n2. Cook in waffle iron.<\/p>\n<\/div>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,28,29],"tags":[],"class_list":["post-45484","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45484","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=45484"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45484\/revisions"}],"predecessor-version":[{"id":45763,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45484\/revisions\/45763"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45484"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45484"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45484"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}