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Pumpkin waffles

  • 45 minutes
  • 8 waffles
BakingDessertBreakfast
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Ingredients

  • Pumpkin waffles:
  • 250 g Hokkaido pumpkin, gutted weight
  • 160 g milk
  • 100 g spelt flour
  • 2 tbsp. Jakobsens Agave Syrup - Dark
  • 3 eggs
  • 1 tbsp. ground cardamom
  • 1 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 1 tsp. baking powder
  • butter (for frying)
  • Serving suggestions:
  • Fresh blackberries
  • Chocolate cream

Preparation

1. Bring a large pot of water to a boil.

2. Cut the pumpkin into rough cubes and boil them in water until tender - use a fork to check.

3. Put cooked pumpkin in a blender with the remaining ingredients and blend to a homogeneous wafer dough.

4. Heat a waffle iron with a little butter and bake the waffles.

Product in the recipe

Agave syrup, dark, organic Syrup Agave syrup, dark, organic
See product

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