Fall has arrived and as much as I prefer summer, I got to embrace all the good things it brings. And of course butternut squash is one of those things. These waffles are crispy and have a tangy taste because of the yeast. They freeze well, so you can make them in advance and reheat them in an oven at 180C/350F for about 8-10 minutes. They will become super crispy afterwards. So they are perfect if you are hosting a brunch.
This recipe makes about 10 small waffles. You can always double the batch.
1 ¼ cup of spelt flour
1 cup of lukewarm milk
3.5grs of dried yeast
2 tablespoons of melted butter
1/3 of a cup of butternut squash puree (you can also use pumpkin)
Pinch of salt
1 tablespoon of sugar beet syrup (you can also use maple syrup or honey)
1 teaspoon of vanilla extract
¾ teaspoon of cinnamon powder
¼ teaspoon of cardamom powder
1 tablespoon of sugar
Place the lukewarm milk, yeast, sugar beet syrup and sugar in a large bowl. Let it stand for 5 minutes to activate the yeast.
Add the remaining ingredients and whisk until everything is well combined. Cover it with plastic wrap and let it stand at room temperature for 1 hour.
Preheat your waffle iron. Brush it with a bit of vegetable oil or spray it with non-sticking cooking spray.
Pour some of the waffle batter into the preheated waffle iron and cook till golden-brown.
You can serve them with honey, maple syrup or jam. I also topped them with fresh figs and edible flowers.
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