Gluten-Free and Vegan Pumpkin Spice Waffle Recipe

Gluten-Free and Vegan Pumpkin Spice Waffle Recipe

This gluten-free and vegan pumpkin spice recipe might have more ingredients than others, but the delicate crisp on the outside combined with the tender inside makes it all worthwhile!

Ingredients

• 1.5 cups non-dairy milk of your choice
• 2 cups gluten-free flour (we used Bob’s Red Mill)
• 3/4 cup tapioca flour
• 2 teaspoons baking powder
• 1 1/4 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon apple cider vinegar
• 1/2 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 1/4 cup coconut sugar or sugar of choice (add more if you like them sweeter!)

Directions

1. Turn on your waffle iron.
2. In a small bowl, combine the dairy-free milk and apple cider vinegar. Let sit for 5 minutes.
3. Stir in the pumpkin puree, melted coconut oil, and sugar.
4. In a separate bowl, whisk together the GF flour, tapioca flour, baking powder, cinnamon, cream of tartar, salt, and nutmeg.
5. Add wet ingredients to to dry ingredients and stir. If the mixture is too thick, add additional water or non-dairy milk.
6. Grease your waffle iron and cook away! We find that these waffles take a little longer to cook than traditional ones – between 4-5 mins, but all waffle irons vary.
7. Serve when warm or freeze up to 3 months!

Notes:

• We used the Churwaffle mini waffle iron. Totally fun.
• Yes, our flour mix includes xanthan gum, AND we added all the other rising/texture ingredients too. It worked!

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