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    Delicata Squash Waffles

    November 7, 2019 By Meagan Fikes Leave a Comment

    Delicata Squash Waffles | Gluten free, dairy free waffles made in a blender with delicata squash, pumpkin spice, and vanilla. Try substituting other winter sqashes. Paleo option. | eatsomethingdelicious.com

    Delicata Squash Waffles | Gluten free, dairy free waffles made in a blender with delicata squash, pumpkin spice, and vanilla. Try substituting other winter sqashes. Paleo option. | eatsomethingdelicious.com


    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. Additionally, I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!


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    I don't know about you but I can't stand making waffles. That's probably a horrible way to start off my post but it's true. After making these four times, I figured out some helpful tricks to make cooking waffles much cleaner, easier, and all around more tolerable. I'm so glad I found a process that works for me because I can't get enough of these!

    Here's what I learned:

    1. Preheat your waffle maker. You'll want to make sure it's really hot so they cook properly. Plus, if it's too cool, the waffles will absorb the oil in the waffle maker and you'll get a greasy soggy waffle. Yuck.
    2. Make your batter in a blender. It's so much cleaner than a bowl and whisk and if your blender has a pour spout you can pour the batter directly into the hot waffle maker instead of using a ladle which is again, messy. I have a Blendtec and it doesn't have a pour spout but since the jar (Wildside+) is square-ish, it's super easy to pour from. I think with traditional waffles you aren't supposed to overmix the batter because it does something to the gluten that makes the end result tough. No need to worry about that since these are gluten free! I think overmixing does something to the egg too but you really just need to blend them enough to break down the squash. I used the "mix" preset on my Blendtec and they came out perfect.
      Delicata Squash Waffles | Gluten free, dairy free waffles made in a blender with delicata squash, pumpkin spice, and vanilla. Try substituting other winter sqashes. Paleo option. | eatsomethingdelicious.com
    3. Put a cutting board under your waffle maker. Waffle makers are disgusting evil little appliances who's primary purpose is to ooze grease and raw batter onto your countertops. They're secondary purpose is to make waffles. A cutting board, especially a dishwasher safe one, will make breakfast cleanup much quicker. Also, try a cutting board or paper towels under your blender jar of batter and the oil you use on the waffle maker plates. It will catch any drips you might have.
    4. Grease the plates before adding the batter. Start by choosing the right fat and keep in mind, this isn't only to prevent sticking, it also gives your waffles extra flavor. If you like butter on your waffles, I'd recommend butter, ghee, or dairy free butter. Coconut oil is also a great option. Try to avoid any spray on oils because they can sometimes leave a sticky residue on the waffle maker. If you choose a fat that's solid at room temperature, melt it in a bowl in the microwave and use a silicon brush to apply it to the hot plates. I like to tilt the waffle maker back when greasing the top plate so that it doesn't all run out the back. I then close the lid for a second to catch the drips then open it back up to touch up any dry areas on the bottom plate.
    5. Only fill the waffle maker ¾ of the way full with batter. This will make step 7 much easier for you. All waffle makers and batters are different but in general, you should pour the batter starting in the center of the waffle maker and work your way out until about ¾ of the bottom plate is covered. If it oozes out, try a little less next time.
      Delicata Squash Waffles | Gluten free, dairy free waffles made in a blender with delicata squash, pumpkin spice, and vanilla. Try substituting other winter sqashes. Paleo option. | eatsomethingdelicious.com
    6. Wait until the light goes off. Seriously, don't take a peek to see how it's coming along. Most waffle makers have a light on them that turn on when you close the lid and turns off (or changes colors or whatever) after a few minutes to let you know the waffles are done. If you peek, you'll not only let heat out, you'll also probably end up with a waffle that sticks to the top of the waffle maker and splits the top and bottom halves of the waffle apart. Another thing you should do is time how long it takes for that light to go off. Mine takes 5 minutes exactly and these waffles did better cooking for 6 minutes on my waffle maker. Once the light goes off, I wait another minute before taking out the waffle.
    7. Clean it right. Waffle makers are no fun to clean. Do they make waffle makers with removable, washable plates? If so, run out and buy one ASAP! (Grab one for me while you're at it.) If your waffle maker is like mine and you can't clean it in the sink or dishwasher, here's how I have started cleaning mine. Unplug the waffle maker and while it's still warm but not too hot to touch, wipe off the plates with a dry paper towel. Wipe the rest of the waffle maker with the towel to get that outer layer of grease off. Don't forget the cord. Yep, that dinky little cord that's never long enough -wipe it off. Next, get a damp paper towel and wipe the inside again until it's clean. Add a tiny drop of dish soap to the damp paper towel (grab a new one if it's too dirty) and wipe the non-cooking surfaces with that, working from top to bottom. It should take the grease right off. Again, don't forget the cord. Leave the waffle maker open to dry and put away once it's completely cooled and dry.
    8. And for this recipe in particular... prep the night before. Make sure your squash is cooked and get it in the fridge. I like to crack the eggs into a Tupperware and add the syrup, almond milk, vanilla. Then I'll put the flours, pie spice, and salt together in another container. In the morning, I just dump everything in the Blendtec then add the melted DF butter and baking powder and blend it all up. Doing this makes breakfast so easy!

    Delicata Squash Waffles | Gluten free, dairy free waffles made in a blender with delicata squash, pumpkin spice, and vanilla. Try substituting other winter sqashes. Paleo option. | eatsomethingdelicious.com

    After typing all that, it's very clear to me why I've only used my waffle maker a handful of times. That's going to change now that I know how to NOT destroy my kitchen while using it. Do you guys have any other tips I should add to the list? Let me know in the comments.

    I think most winter squashes or even sweet potato could be used in this recipe instead of just delicata squash. Probably not spaghetti squash but I bet most other winter squashes would work. If you try pumpkin, be sure it's fresh. I think the canned pumpkin would be too wet. I chose delicata squash because it's my new favorite but I've also used acorn squash in this recipe and it was great!

    Delicata Squash Waffles | Gluten free, dairy free waffles made in a blender with delicata squash, pumpkin spice, and vanilla. Try substituting other winter sqashes. Paleo option. | eatsomethingdelicious.com

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    Delicata Squash Waffles | Gluten free, dairy free waffles made in a blender with delicata squash, pumpkin spice, and vanilla. Try substituting other winter sqashes. Paleo option. | eatsomethingdelicious.com

    Delicata Squash Waffles

    • Author: Meagan Fikes
    • Prep Time: 10 mins
    • Cook Time: 24 mins
    • Total Time: 34 minutes
    • Yield: 4 servings 1x
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    Description

    Gluten free, dairy free waffles made in a blender with delicata squash, pumpkin spice, and vanilla. Try substituting other winter sqashes. Paleo option included.


    Ingredients

    • ¾ C almond milk or other milk alternative
    • ¼ C maple syrup
    • 2 eggs
    • 2 tsp vanilla extract
    • ¼ C melted dairy free butter (or use melted coconut oil for a paleo option)
    • 1 C delicata squash, cooked with skin removed
    • 1 ¾ C almond flour
    • ½ C tapioca starch
    • 2 tsp baking powder
    • 1 ½ tsp pumpkin pie spice
    • ¼ tsp salt

    Instructions

    1. Preheat your waffle maker.
    2. In a blender, add your wet ingredients (dairy free milk, maple syrup, eggs, vanilla extract, and melted DF butter/oil) followed by the delicata squash, then the dry ingredients (almond flour, tapioca starch, baking powder, pumpkin pie spice, and salt.) Blend until smooth and well-combined.
    3. Use a pastry brush/basting brush to apply additional melted fat to the hot waffle maker plates. Pour the batter into the center of the bottom plate and continue pouring in a circular pattern until the batter covers ¾ of the plate. Close the lid and continue cooking according to your waffle maker's instructions. My waffle maker cooks each waffle for 5 mins but it needed about 6 minutes so I left them on a little longer.
    4. Once the waffle is fully cooked, use tongs or a fork to remove the waffle. Repeat this process with the remaining batter until it's gone and remember to apply more fat between each batch to prevent sticking.
    5. Serve while fresh along with your favorite toppings.

    Notes

    • Potential allergens in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
    • For dairy free butter, I usually recommend Earth Balance soy free baking sticks. Note that they also carry a similar product containing soy. You can also use coconut oil as a substitute.
    • To cook my delicata squash, I decided to use the oven. I split the squash down the middle and scraped out the seeds. Next, I put the cut side down on a baking sheet and baked it at 375ºF. It's done when you can easily piece through the skin with a fork. You'll want to start checking to see if it's done after about 25 minutes in the oven.
    • See blog post above for more tips.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

    Delicata Squash Waffles | Gluten free, dairy free waffles made in a blender with delicata squash, pumpkin spice, and vanilla. Try substituting other winter sqashes. Paleo option. | eatsomethingdelicious.com

    Delicata Squash Waffles | Gluten free, dairy free waffles made in a blender with delicata squash, pumpkin spice, and vanilla. Try substituting other winter sqashes. Paleo option. | eatsomethingdelicious.com
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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    She’s finally here 🥰 Erika Claire Fikes was b She’s finally here 🥰
Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Couldn’t decide which to use on his birthday inv Couldn’t decide which to use on his birthday invites so got a big trifold card and used almost all of them 😅 This is the first time he’s cooperated (sort of) for his “milestone block” photos since he learned to roll over so it’s been a long time!
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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