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Moist, Vegan Pumpkin Waffles


By My Diary Of a Foodie (Visit website)



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My latest stroll through Berlin took me to a cafe that offers freshly baked waffles. As I sipped my tea to warm up and watched everyone eating their freshly made waffles, I was imagining being my kitchen preparing my own vegan waffles.



No less than an hour later, I was in my culinary laboratory, playing around with what I had.



My goals was to create not just an ordinary waffle, but a pumpkin waffle to use up all the puree I had left over from my previous venture.



The result of this experiment yielded a very crispy on the surface, and moist and tender centered waffle. I had to leave the batter much longer than I would a non-vegan waffle batter, due to the extra moisture from the pumpkin.



As soon as I lifted up the upper lid of the waffle machine, they pumpkin infused fragrance was enough to convince me that this would be a keeper! I hope that you enjoy it as much as I did!


VEGAN PUMPKIN WAFFLE RECIPE

2 cups of all purpose flour
1/2 cups of spelt flour
1/4 cup of raw cane sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. of cinnamon (or any other spices you like)
3 tsp. of lemon juice
1 3/4 cups soymilk
2 cups of pumpkin puree
1/3 cups of oil ( I used canola)

Instructions

In a bowl, sift all of the first 7 (dry) ingredients together.
In another bowl, mix all of the wet ingredients together (lemon juice, soymilk, puree ad oil) until they are well combined.
Now, pour the wet ingredients into the flour mixture and mix together until you have a nicely smooth consistency.
Pour the batter into the waffle maker as you would usually do. You may want to leave the batter in a bit longer than usual, due to the extra moisture from the puree.




You might also like:Every little Action counts-a 30 day Vegan Challenge and Moist, Vegan, Pumpkin Scones
Waffles
(very Moist) Date (Nut) Loaf Bread: Vegan



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