Pumpkin Waffles (Paleo Diet)

Votes: 4

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 240, total fat 15 G., saturated fats 15 G., proteins 4 G., carbohydrates 21 G., fiber 12 G., cholesterol 0 mg, sodium 290 mg, sugar 7 G.

These diet waffles are made primarily with coconut flour, coconut oil, and eggs, while pumpkin puree adds softness and natural sweetness. Ideal for paleo dieters and those looking to try something new, these waffles are perfect for breakfast or dessert, topped with a quick, sugar-free raspberry compote. This can be made ahead of time and used in place of jam.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

350 g of raspberries
1 cup pumpkin puree
3 tbsp unrefined coconut oil, melted and cooled slightly, plus extra for greasing the waffle iron
1.5 tsp vanilla extract
6 large eggs, beaten
6 tablespoons coconut flour
1 teaspoon cream of tartar
0.5 tsp of soda

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: raspberry, pumpkin puree, coconut oil, vanilla extract, eggs, coconut flour, cream of tartar

Cooking the dish according to the recipe:

Place half the raspberries in a small saucepan with a pinch of salt and 2 tablespoons of water. Heat over medium-high heat, stirring occasionally, until the raspberries burst and the mixture comes to a boil and thickens to a jam-like consistency, 6-8 minutes. Stir in the remaining raspberries and turn off the heat. Let it steep until ready to serve.
In a medium bowl, combine the pumpkin puree, coconut oil, vanilla, and eggs. Then vigorously whisk in the coconut flour, cream of tartar, baking soda, and 1/4 teaspoon of salt until smooth.

Preheat a waffle iron to medium-high heat and brush both halves with coconut oil. Fill each section of the waffle iron about three-quarters full (some of the section should be visible). Cook the waffles until golden brown and slightly crisp, 6-10 minutes. Place the finished waffles on a plate, cover with foil, and place in a preheated 95°C oven to keep warm. Repeat with the remaining batter.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Gluten-free dishes / Calorie content of prepared meals / Vegetarian dishes / Breakfast / Desserts / Pancakes, fritters, waffles, sandwiches / Pumpkin dishes / Pumpkin desserts and pastries / Food Network - recipes

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