Welcome to another edition of “kitchen scraps”, where the leftover little recipes in my kitchen find a home. Here you will find a simple recipe I enjoyed but didn’t make the cut for a full-bodied blog post. I hope you enjoy the little wins I get to share with you here – and let me know if you give any “kitchen scraps” a try by tagging your Instagram photos #fwkitchenscraps.
Hang onto your hats! I’m sneaking in one more quick #fwkitchenscraps post before my full post later this evening (fingers crossed). I began this blog to document the recipes I create, so that is what I am doing here. Regardless of pizazz and length, this “kitchen scraps” series has allowed me to document the short and tasty recipes I find myself concocting throughout the week, and it has truly been such a joy getting to whip up these mini posts. I hope you are loving them as much as I am, and even making a few during the week too! (Ps. I loved all your social media posts from last week’s cauliflower and leek gratin! So happy to see many of you making and sharing that cozy recipe.)
There aren’t nearly enough waffles in my recipe index to reflect the number I make in real life. Every weekend it’s what Scott asks for, and I gladly pull out my Belgium waffle maker (this inexpensive model here) and get to mixing. I had a small jar of leftover pumpkin puree in the fridge this past weekend, and decided a handful of raisins, a little cinnamon, and some allspice would do for this batch. It was a major win, and even my pumpkin-hating man claimed these to be amazing. He’s eaten a plate of these for breakfast two mornings since. Goodness I love waffles. I hope you enjoy my version here, whether it be over the holiday weekend next week or on any day you deem worthy. – xx
PUMPKIN RAISIN WAFFLES
Makes 1 large Belgium style waffle.
1/4 cup oat flour
1/4 cup + 2 tablespoons whole spelt flour
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 tablespoon organic, unsweetened raisins
1/4 cup pumpkin puree
3/4 cup nut milk
1 teaspoon coconut sugar (optional)
maple syrup for serving
Mix the dry ingredients in a bowl with a whisk. Add the raisins, being sure to break up any clumps, and toss to coat in the flour. Add the pumpkin puree, nut milk, and optional coconut sugar (I tend to leave this out since the waffle is getting a generous coat of maple syrup when serving). Whisk until smooth. Generously spray your waffle iron with pure coconut oil, and pour in the batter. Cook according to your waffle maker’s instructions for a well done waffle. It should have crispy browned edges with a soft, fluffy center. Serve warm with pure maple syrup.