Project Description

Pumpkin Ginger Waffle

This pumpkin waffle recipe is spiced with ginger and nutmeg, sweetened with agave syrup. Suitable for vegetarians; uses plant based butter and almond milk. Its orange color is so attractive, you are likely to get full just looking at it. 

Top with ginger agave syrup for a good dose of ginger flavor.

ABOUT THE RECIPE 

This recipe is quick and easy to bring together. No need for equipment, a simple whisk does the job. It’s flavor-full and soft.

Full Recipe in Details

STARTING GUIDE

  • Pastry: Quick Bread

  • Prep Time: 15 mins

  • Cooking time: 25 min

  • Total Time: 40 mins

INGREDIENTS

  • 250g flour

  • 3 eggs

  • 150ml almond milk

  • 2 Tbsp agave syrup

  • 50g melted plant based butter

  • 125g pumpkin puree

  • 1 1/2 tsp freshly grated ginger

  • 1 tsp baking powder

  • 1/2 tsp nutmeg

  • 1/4 tsp salt

  • 2 tsp vanilla flavor

Ginger Syrup 

  • 1 Tbsp grated ginger

  • 70ml agave syrup

GUIDE / INSTRUCTIONS

  • Mix together all dry ingredients.

  • In a separate bowl, break in eggs, add almond milk, pumpkin puree, agave syrup, ginger and melted butter. Whisk and add into dry ingredients.

  • Mix all together to fully combine

  • Grease your waffle iron and add scopes of waffle batter onto iron, close and let cook. repeat until the batter is finished

  • Take care not to burn your waffles.

To make ginger agave syrup.  

Add 1 Tbsp full of grated ginger to 70ml agave syrup. Mix together, drip or spread onto waffles.

NOTES

To store these, put in an air tight container or wrap with foil and put in a zip lock bag. It stores well in the freezer for 1 month. It keeps fresh for 2 -3 days in the fridge. I tried with a few to test it’s freshness. If frozen, thaw at room temperature before warming up. 

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