Pumpkin Waffles

Pumpkin.  I can't get enough of it.  2 years ago all the pie pumpkins in my garden died, but last summer I was graced with 8 beautiful pie pumpkins which I was able to roast and puree into 20, 1 cup servings which reside in my freezer until I'm ready to use them. 

I don't make waffles very often, but today I decided to come up with a clean, gluten free version.  1st try...not so much.  With a few adjustments, the 2nd batch was fabulous.
Also, if you don't want to do gluten free, just take out the xanthan gum and use whatever whole grain flour you like!  Xanthan gum acts as wheat gluten does which keeps the grain together.

Pumpkin Waffles

2 1/2 cups brown rice flour
1 1/2 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1/8 tsp ground cloves
1/8 tsp freshly ground nutmeg
1 tsp cinnamon
3 large eggs or 4 small to medium eggs
2 cups almond milk (or use any milk you'd like)
1 cup pumpkin puree
1 TB honey
4 TB melted coconut oil
1 tsp vanilla

Plug in your waffle iron and let it pre heat.  In a large bowl, whisk together all your dry ingredients.  Next add your wet ingredients, 1 at a time, stiring until just combined at each addition.

Cooking really depends on your waffle iron.  Mine takes about 1/4 of a cup of batter on each square and about 7 minutes cooking time.  A good indication that your waffle is done is when there is not more steam coming out.  But again, that varies from iron to iron, so you may have to experiment a bit.   I served mine with a little drizzle of maple syrup, but these are so tasty, you don't really need anything!