At some point during my kitchen cooking adventures, someone will tell me that I need to use separate bowls and adhere to strict instructions while carefully measuring and mixing ingredients. I’ve found that throwing everything into a bowl from dry to wet and whacking it around until the mixture is smooth and batter-like creates some tasty concoctions. And until that doesn’t work for me, I’ll stick to it.
Maybe one day when I’m not hungry and lazy, I’ll try different techniques and see what the hype’s about. I’m also not making anything uber fancy so…
Ooh! But pumpkin waffles!
I knew I wanted waffles before my eyes even fluttered open. I also knew I had an open can of pumpkin waiting in the fridge. It’s with true satisfaction that I know it’s safe for me to eat apples again (my allergies go from spring to late summer). I also wanted to follow my own recipe, so I didn’t turn to Pinterest or Google in my time of need. I just ran with what I know. Sometimes, that’s the best strategy.
I might not be too selective when it comes to order of ingredients, but I am careful about measuring. First came a fourth of a cup of whole wheat flour. I dropped in two tablespoons of oats, a half teaspoon of baking powder, and a hearty shake of cinnamon and pumpkin pie spice. Two tablespoons of pumpkin followed, as well as half of a mashed banana with a splash of vanilla. With a fourth of a cup of almond milk and an egg, I had my mixture. I stirred everything up into this orange-tinted mix.
Once my waffle iron was heated and waffle was cooking, I chopped up an apple and started to assemble my meal. Here’s how the waffles turned out. Based on the amount of ingredients and appetite of the eater, this recipe is meant to serve one. I have a shallow waffle maker.
I really wish I could incorporate smell on my blog because these waffles wafted with deliciousness! And look how nice they look. I’d take these waffles home to meet mom and dad.
A little crispy on the outside and nice and soft on the inside.
I topped these bad boys with the chopped apple, a tablespoon of chopped walnuts, and a handful of blueberries. Maple syrup sweetened everything up. A steaming cup of pumpkin spice coffee wasn’t bad either.
I’m kind of proud of myself on this one. I liked my French toast, a lot, but a little more effort and creativity went into making these waffles. It didn’t take too much time at all however. I would say, and I must emphasize how terrible I am at estimating time (my brother-in-law calls my sister a time optimist because she always thinks she has more than she does and we like to lovingly mock her for it, but the truth is I’m the same way), but these waffles went from the bowl to my stomach in about twenty minutes time.
I also used zilch on the sugar. Yes, maple syrup sweetened things up in the long run, but TRUST ME when I tell you of the powers of banana. They sweeten any and everything. Applesauce works wonders too. The best part, they don’t necessarily taste banana or apple-like, unless of course you want them too in which case you can elevate the banana taste. Try not to use sugar or especially sugar substitutes in baking, especially a meal, if you can. A combination of cinnamon, banana, and vanilla hold magical powers. I tell ya!
Meals from yesterday also included a lunch of leftovers: grilled swordfish, cauliflower au gratin, broccoli, and a few nachos.
And a huge salad for dinner with the sweetest tomatoes from my garden!
What a well fed girl I’ve been!