When life gives you pumpkins, make waffles!
My husband’s last pumpkin (New England Pie variety) had been keeping me company in the kitchen far too long and needed a job. After roasting, it yielded several cups of beautiful orange flesh. Not wanting a sweet dessert, my husband suggested pumpkin waffles. This recipe is for a savory waffle with crispy bacon, flecked with green onions. The harissa may seem like an odd addition, but it adds some depth of flavor. This is now my husband’s favorite waffle.
Makes 4 large, Belgian style waffles
- 1 C roasted pumpkin
- 1 egg [preferably pasture-raised, soy and corn-free]
- 1 ½ C whole raw milk
- 3 T melted butter
- 1 C organic flour [we’d recommend sprouted flour. Another option]
- 1 t harissa [optional]
- 1 t cinnamon
- ½ t salt
- 1 t baking powder
- 3 t monk fruit crystals/granules
- ½ C crispy bacon or ham
- ½ C thinly sliced green onion (about 2)
- Butter to serve
- Organic maple syrup
- Combine dry ingredients of flour, spices, baking powder.
- Combine pumpkin, milk, melted butter and egg.
- Add dry ingredients to wet ingredients and combine thoroughly.
- Heat waffle maker and brush with butter.
- Add batter and smooth to edges.
- Sprinkle meat and green onions over top.
- Close and cook.
Serve with warm maple syrup and butter to taste.🖨️ Print post