Pumpkin Waffles with Apple Blueberry Compote

14 Oct


Canned pumpkin was on sale this week and each can was about 3 cups so I froze it into 1 cup portions.

Pumpkin Waffles:
1 c pumpkin
1 1/2 c almond flour
4 eggs
3 tsp oil melted
1 tsp Cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
Unsweetened almond milk to achieve desired batter thickness (max 1/2 cup)

Mix eggs, pumpkin, oil, salt, and cinnamon with an electric mixer. Add flour, baking soda, baking powder and beat until smooth. Add alone milk a little at a time until you achieve desired batter thickness. Thinner batter is better for pancakes, thicker for waffles. I didn’t add honey to this because I like to save my sweet for the topping.

Blueberry Compote:
1 pint blueberries
1 honey crips apple
1/3 c water

This recipe is courtesy of @dieffs. Peel and dice the apple and put it in a saucepan with blueberries and 1/3 cup water. Bring to a boil covered for a minute and stir. Cook until blueberries break down. I froze the extra into cubes using a silicone tray.


The other item on the plate is turkey quiche.


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