The rich, mellow flavor of pumpkin blends beautifully with chocolate. I’m told waffles were invented in medieval days. A knight in full armor sat on a cake cooling outside a lady’s house in Sweden. What was he thinking? Anyway, Våffels were born! These babies are Paleo, gluten-free, and grain-free. They taste decadently luscious, however they’re secretly loaded with whole-food nutrition of pumpkin, berries, beets, high-protein almonds, and chia seeds. Ha ha! Even better, they’re super-low in carbs (especially if you use the recommended zero-sugar sweetener), and contain nutritient-dense pumpkin, which is high in Vitamin A, Vitamin C, and betacarotene. Pumpkin also helps regulate blood pressure, has anti-cancer properties, and is a boon to eye health. You can choose your healthy vegetable, as these waffles taste equally delicious made with sweet potato, carrot, yam, or even beet! I used raw pumpkin, liquefied in the food processor. These are yummy with Berrylicious Sauce, Caramel Sauce, or Maple Fruit Sauce. Today I whipped up a Raspberry Beet Chia Syrup that was divinely scrumptious! See the recipe below. No one will ever guess your syrup has beets and chia. Chia seeds help to thicken it into a rich, gooey sauce. Yum! This recipe makes 6 waffles and 1 cup of syrup, which serves 2. For 4 people, double the recipe.
Drizzle with Raspberry Beet Chia Syrup and top with optional Instant Coconut Whipped Cream.
Raspberry Beet Chia Syrup is quick to blend and tastes yummy. You’ll never notice the chia and beet. Or use your favorite sauce.
- 6 ounces raspberries, fresh or frozen
- 2 tablespoons sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or any sweetener will work.
- 2 tablespoons lemon juice
- dash vanilla
- 1 tablespoon chia seeds
- 1-2 thin slices of beet, raw or cooked, optional for a beautiful color
- 120 grams pumpkin or squash pulp, raw or cooked. That's about 3/4 cup. (If mixing my hand, cooked and mashed)
- 2 tablespoons lemon juice
- 1/2 cup thick coconut milk (or kefir or yogurt, if tolerated)
- 75 grams coconut butter. (If mixing by hand, that's 1/3 cup softened. To soften it, place in warm oven for a few minutes, or place the jar in a container of warm water.)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon olive oil or melted coconut oil
- 3/4 cup almond meal
- 2 tablespoons pure cacao powder
- 2 tablespoons arrowroot flour
- 1/8 teaspoon unprocessed salt
- 1/8 teaspoon soda
- 2 teaspoons pumpkin pie spice
- Sweeten to taste with about 4 tablespoons sweetener such as such as Just Like Sugar Table Top natural chicory root sweetener, or your favorite dry sweetener.
- Make your favorite sauce. Here's how to make Raspberry Beet Syrup: In any blender, add all the ingredients and blend well. Let it sit in the blender for 10 minutes to allow the chia seeds to thicken. Then blend again extremely well, until as smooth as possible. Sweeten to taste and then blend in the beet a little at a time if it pleases you, until it's a beautiful dark red color. Serve.
- In a food processor or a mixing bowl, combine the wet ingredients: pumpkin or squash, lemon juice, coconut milk or yogurt, coconut butter, egg, vanilla, and olive oil. Mix until as smooth as possible.
- To the ingredients in the mixing bowl or processor, add the dry ingredients: almond meal, cacao, salt, soda, spice, and sweetener to taste. Mix and taste again. Adjust the balance until it is yummy! If it is too runny, add a wee bit more almond meal or arrowroot.
- Turn on your waffle iron and brush with a bit of coconut oil. When it is hot and ready, pour in about 1/4 cup batter for each waffle, and spread it gently. I use a 1/4 measuring cup. Let the waffle iron do it's magic! In a few minutes, check to see if they're done by poking gently with a fork and trying to lift it out. If it's soft, close the top and let it cook longer. When it comes out easily, it is ready! Use 2 forks to gently remove waffles - they're delicate.
- Serve with your favorite sauce!