Prep Time: 3 Minutes
Cook Time: 25 Minutes
4 Gluten Free Bread Slices
1/4 Cup Pumpkin Puree
1/4 Cup Unsweetened Vanilla Almond Milk
2 Large Brown Eggs (Free Range)
1 Heaping Tsp Cinnamon
1 Tsp Vanilla Extract
How to make Cinnamon Glaze:
1 Heaping Tbsp Justin’s Maple Almond Butter (if using unflavored natural almond butter add 1 tbsp Raw Maple Syrup)
2-4 Tbsp Unsweetened Vanilla Almond Milk
1 Tsp Cinnamon
1 Tsp Stevia or sweetener of choice
Equipment needed: Waffle Iron
1. Prepare waffle iron with coconut oil and turn on medium heat.
2. Whisk eggs in shallow bowl. Add milk, pumpkin, cinnamon, vanilla and continue whisking until thoroughly mixed.
3. Soak one slice at a time in the batter for at least 30 seconds on each side. Let the excess drip and put the slice directly into the waffle iron. Let cook for 2-3 minutes and flip and cook for another 2-3 minutes. Every iron is different. Repeat for the remaining slices.
4. While waffles are cooking prepare glaze. In a microwave safe bowl, heat almond butter for 25 seconds. Add almond milk and stir until combined. If consistency is too thick, add more milk. If you too runny add more almond butter. Add cinnamon and sweetener. Stir until smooth.
Pour glaze over waffles and enjoy.
This recipe was created by: Ciarra from ‘Peanut Butter plus Chocolate’
Ciarra is from beautiful California. She’s a fellow health lover who’s passionate about staying fit and healthy whilst still eat amazing food! Ciarra is a clean whole food recipe creator. Want to learn more about Ciarra connect with her on Social Media or find her here: www.ciarrasiller.wordpress.com