Gluten free, dairy free waffles made in a blender with delicata squash, pumpkin spice, and vanilla. Try substituting other winter sqashes. Paleo option included.
- 3/4 C almond milk or other milk alternative
- 1/4 C maple syrup
- 2 eggs
- 2 tsp vanilla extract
- 1/4 C melted dairy free butter (or use melted coconut oil for a paleo option)
- 1 C delicata squash, cooked with skin removed
- 1 3/4 C almond flour
- 1/2 C tapioca starch
- 2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- Preheat your waffle maker.
- 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.
- 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 3/4 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.
- 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.
- Serve while fresh along with your favorite toppings.
- 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.