Berries ‘n Cream Multi-Grain Waffles

Berries ‘n Cream Multi-Grain Waffles health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, counseling, healthcare, gluten free, waffles, breakfast, brunch, baked good, berries, holiday, whole grain, multigrain, vegetarian, vegan

This recipe replaces the usual stick of butter (often found in waffle batter recipes) with mashed pumpkin, and both your heart and taste buds will thank you for the substitution! Because only one cup is used, you taste richness, but not the pumpkin.

Do not let the long list of ingredients here intimidate you, as this recipe is very easy to put together: just mix, pour, and eat! Once your cupboards contain the necessary ingredients, this is destined to become your regular Sunday breakfast. Leftover batter will keep nicely in the refrigerator for use the next day too.

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, counseling, healthcare, gluten free, dairy free, multigrain, whole grain, vegan, vegetarian, baked good, breakfast, brunch, holiday, berries, waffles
Serve these delicious waffles at your next celebratory brunch

When strawberries are not in season, substitute with whatever fresh berries that are available, or you can use frozen berries (thaw just before use).

INGREDIENTS
for batter:
1/2 cup       Buckwheat flour
1/2 cup        Millet flour
1/2 cup        Cassava flour
1/4 cup        Teff flour
1 teaspoon Baking powder
1/4 teaspoon Xanthan gum
1/4 teaspoon Salt
1/2 teaspoon Cinnamon, ground
1/4 teaspoon Nutmeg, fresh ground
1 cup Pumpkin, mashed
1 cup  Milk, low-fat or non-fat
2 large       Eggs
1 tablespoon  Olive  oil
1/2 teaspoon Vanilla extract
As needed   Olive oil spray

for toppings:
2 Pints strawberries, rinsed, stems removed
1 1/2 tablespoons Maple syrup, pure
1/2 teaspoon Lemon juice, fresh squeezed
4 tablespoons Sour cream, European-style
1 teaspoon Fresh herbs, minced such as mint or thyme (optional)

PREPARATION
In a large mixing bowl, combine the buckwheat, millet, cassava and teff flours, plus the baking powder, xanthan gum, salt, cinnamon, allspice, nutmeg and ginger. Whisk all dry ingredients together to combine.

In a medium mixing bowl, combine the pumpkin, milk, eggs, oil and vanilla. Whisk together to combine.

Pour the liquid ingredients into the dry. With a rubber spatula, fold everything together so that all the dry ingredients are fully moistened.  (Mix all you want; since there is no gluten, you cannot over-work your batter!)

Preheat a non-stick waffle iron.

Slice 6-12 of the strawberries (depending on their size); set aside.

In a food processor, add the unsliced strawberries, maple syrup and lemon juice. Process until smooth.

Lightly spray waffle iron with olive oil. Spoon  batter onto waffle iron and close to cook.

To plate: Serve each waffle with a few tablespoons of strawberry sauce, two teaspoons of sour cream plus a few sliced strawberries. Top with a few fresh herbs (optional).

Serves  6