This recipe can be made two ways. My first idea was waffle sticks. Then I accidentally plugged in the cupcake ball maker instead. I tried those too. Both work fine. I made a sweet batter because I was looking for something less like a waffle and more like a portable breakfast or lunch snack. Who wants to mess with syrup? These do taste like fall!
We just got a new health food store in town. I was happy to see that they are carrying golden flax seed. Those have a milder flavor than the dark seeds. I ground mine up fresh for this recipe. Worked great and makes them less expensive over pure almond flour too.
Happy Harvest Waffle Sticks
3/4 cup almond flour
1/4 cup golden flax meal
1/3 cup granulated Swerve (or equivalent sweetener)
1 1/2 tsp pumpkin pie spice
1/4 cup pumpkin puree
2 tbsp coconut oil
In a medium bowl, mix almond flour, flax meal, sweetener (if using dry, if not add it with the wet ingredients),
1/2 tsp baking powder, and spices. To that bowl, add eggs, pumpkin and coconut oil. Stir until blended. The mixture will be thick.
Spread the batter onto a hot waffle iron or into a cake ball machine. Because the batter is dense, you will need to spread it to the edges or mound the batter in the cake ball machine. Close the lid and cook until the steaming stops. For an extra crunchy waffle, add an additional 2 minutes past normal baking time.
Serves 4: 288 calories 4 net g carb
These taste like fall! Like I said before, you can add a little waffle syrup if you want, but you don't need it. I am packing these for snacks at work for us. No sticky syrup and no hot oven required of muffins or cookies. Now I am going to hang out in front of the air conditioner and imagine it really is a cool fall breeze.
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