Saturday, October 20, 2012

Pumpkin Waffles with Butter Pecan Sauce





Time for Pumpkin!  These taste great and make your house smell so cozy and inviting.  When I ate the first waffle, I didn't even put the waffle maker away- I knew I'd be making these again as soon as the last waffle disappeared.
Drizzle this lovey dovey sauce over freshly made waffles, or refrigerate it and it becomes almost a candy spread.  It's pretty sweet and decadent, if less sweet is your thing you can reduce the amount of honey.

Some other Waffles:
The Wholesome Home recipe for Pumpkin Waffles with Apple Maple Syrup
Joyful Abode recipe for Banana Nut Waffles 
Health, Home & Happiness recipe for Coconut Flour Waffles  and I really want to try her
Crockpot Pumpkin Custard


Pumpkin Waffles with Butter Pecan Sauce
makes 12

Pumpkin Waffles
1/4 C coconut milk
6 T coconut flour
1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 C blanched almond flour
1/4 C honey
6 eggs
1 can organic pumpkin (about 1 3/4 C)
2 T melted coconut oil

Butter Pecan Sauce
1 C chopped pecan pieces
1 C butter (2 sticks) chopped into pieces
1/2 C honey
1/2 tsp vanilla extract

First preheat your waffle iron- I used the 2 heat setting
Whisk the eggs, pumpkin, honey, melted coconut oil, and coconut milk
In a separate bowl blend the remaining dry ingredients and spices, use a whisk or a fork to blend well and break up any clumps
Pour the dry into the wet and whisk thoroughly
This is a coconut flour recipe, so it may take a little longer to mix completely and you don't want any remaining clumps of flour
Test one waffle in the waffle maker, making sure the heat setting and length of time are sufficient, and the waffle won't stick
If needed, melt 1-2 T of additional coconut oil or other fat to brush on the waffle maker as needed - I had to do this
Use an ice cream scoop measurement for each waffle

While the waffles are cooking, make the sauce
First heat a dry pan on low heat- no added fats or oils
Add the chopped pecan pieces and stir evenly for a few minutes until heated and lightly toasted- Keep an eye on these, I have burned plenty a batch in my time
Once toasted, add the butter pieces and heat until melted- it may foam up, this is natural and will disappear
Add the honey and stir until dissolved
When heated through and ready to serve, remove from heat and add the vanilla extract


2 comments:

Mariah said...

I just found your blog on Pinterest and it is amazing. I run the Low Carb and Gluten Free Blog http://www.sugarfreechic.com
I follow many similar beliefs as you do about cooking with all natural ingredients. I love the idea of using coconut flour and almond flour. Please check out my blog if you have a chance.

Mollie Frances said...

Hi Mariah,

So glad we found each other! Low carb and sugar free has been a life saver for me. Let me know how baking with almond flour and coconut flour goes- I love it!
Love your blog too:)
Mollie