Trisha Hughes is the founder & author of Eat Your Beets, a mother to 4 kiddos & an Air Force wife. She has a passion for health, specifically using food for healing her son’s auto-immune issues, while keeping a sensible outlook on balancing everything on her plate. She empathizes with the challenges of mothers everywhere & works passionately to empower them to learn their way around a kitchen, feed their family real food & keep a sense of humor when it all goes south. She couples her passion for wellness by actively seeking out local producers of pastured, properly raised animals for meat, eggs, grass fed milk & produce to further support hard working farmers & families. She continues to build on her community of supportive, thinking mamas on her Facebook page while providing daily, real food inspiration via Instagram. She’s a contributor to Click It Up A Notch, where she gets to share her love of food photography & styling. She’s never said no to a fabulous pair of shoes. Connect with Trisha on Facebook, Google +, Instagram, and Pinterest.
This time of year, I love to roast whole pie pumpkins! There’s nothing quite like the taste of fresh pumpkin & sometimes my kiddos just eat it covered in cinnamon & butter.
Having a lot of pumpkin means we have to find lots of ways to use it so I’ve started adding it into our waffles & the kiddos love it. Since my youngest is very reactive to nuts, we use coconut flour only in this recipe. It won’t produce a crispy textured waffle so don’t be alarmed if you aren’t used to baking with coconut flour alone. The texture of this waffle with be soft & fluffy but my kiddos eat it with glee so I hope your family will love this recipe too.
- 5 eggs
- 1 banana
- 1/4 cup pumpkin (fresh or canned)
- 1 date, softened with pit removed
- 1/4 cup coconut flour
- 1 tsp cinnamon
- 1 tsp vanilla
- In a high powered blender, combine all ingredients until mixture is smooth. Heat your waffle iron.
- Make sure you oil your waffle iron very well every time you pour your batter. Coconut flour tends to stick & I’ve had too many botched waffles because my iron wasn’t oiled enough. I use coconut oil.
- Pour batter into waffle maker & follow recommended cooking directions per your brand/model of waffle iron. My particular iron makes one large waffle & I typically cook mine for 4 & a half minutes.
Tips for success:
Cooking with coconut flour can be tricky so here are a couple of tips I’ve found really make the difference between a waffle we could eat & one I had to scrape out of my waffle iron:
Tip 1: Make sure your iron is well oiled. I can’t say this enough.
Tip 2. If you’re uncertain about cooking time, my recommendation is let these cook a bit longer than a traditional waffle would. My coconut flour waffles cook almost a full minute longer than any other recipe I’ve made.
This recipe will make 2 large waffles in a large waffle iron.