Buttermilk Squash Spiced Waffles

I had some Crown Prince squash leftover from dinner so I decided to put it to good use for breakfast. And to make it easy on myself, I made the waffles the night before. Once they were cold, I wrapped them tightly in plastic wrap and froze them. The morning you want to eat them, just preheat your oven to 180C/350F. Once the oven is hot, place the waffles directly on the oven rack and bake them for about 8 minutes till warm and crispy. No fuzz breakfast!

This recipe makes about 6 waffles

Ingredients:

1 1/2 cup of self-rising flour

1 1/4 cup of buttermilk

2 teaspoons of baking powder

1 egg

2 tablespoons of vegetable oil

1/2 a cup of squash puree (or pumpkin)

Pinch of salt

3 tablespoons of sugar

1 teaspoon of cinnamon powder

1 teaspoon of vanilla extract

1/2 teaspoon of nutmeg

1/2 teaspoon of ginger powder

Extras:

Creme fraiche

Pomegranate seeds

Maple syrup

 

To make the squash puree, just chop it into big slices (Remove the seeds but you don’t need to peel it). Place the slices on a plate and cover it with plastic wrap. Microwave it for about 8 minutes or till the squash is tender. Be careful not to burn yourself with the steam that comes out when you remove the plastic wrap. Or just let it cool down a bit before you remove the plastic wrap. Scoop out the flesh of the squash and mash it with a fork.

To make the waffle batter, just blend all of the ingredients together.

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. I like to serve them with a dollop of crème fraiche, pomegranate seeds and some maple syrup.

If you freeze them, just warm them up  in a 180C/350F preheated oven for about 8 minutes. Place them directly on the rack so that they become crispy again.

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Butternut Squash & Spelt Yeasted Waffles

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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.

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This recipe makes about 10 small waffles. You can always double the batch.

Ingredients:

1 ¼ cup of spelt flour

1 cup of lukewarm milk

3.5grs of dried yeast

1 egg

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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Zucchini Waffle Dippers with Avocado Sour Cream

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I love finger food, especially on the weekends. These waffles are great for brunch or as an appetizer.

This recipe serves 2.

Ingredients:

For the zucchini waffles:

1 zucchini, shredded (not the seeds) and squeezed

1 egg

1 cup of all-purpose flour

1 cup of milk

2 tablespoons of olive oil

2 teaspoons of baking powder

20grs of grated Parmesan cheese

Pinch of salt

Pinch of onion powder

Pinch of garlic powder

For the avocado sour cream:

1 avocado

125gr of sour cream

Juice of ½ a lime

Salt to taste

 

Blend all of the ingredients for the batter until smooth. Then add the squeezed zucchini and mix it with a spoon or spatula.

Brush your waffle iron with some vegetable oil or use cooking spray. Pour in some of the waffle batter. I made small waffles so each corner would be bite size. The cooking time will depend on your waffle iron. Mine takes 4 minutes per waffle.

To make the avocado sour cream, just blend all of the ingredients until smooth.

Slice the waffles into small pieces, serve with the avocado sour cream as the dipping.

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Buckwheat-Banana Waffles (Gluten-free)

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It has finally started to feel like summer again, after all the rain and crappy cold weather. And it looks like it’s going to stay like this way for a little while (knock on wood). Hopefully, it will last the whole month.  We had a really nice weekend. On Friday we went out for cocktails and watched the sunset from the Skylounge of the DoubleTree hotel. And on Sunday we spent the afternoon cruising around Amsterdam on a friend’s boat.

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I love this gluten free waffle recipe. I have been making it very often lately. It is better to do it with very ripe bananas as they add most of the sweetness to the batter. I try to always have bananas in the house and let them get ripe for a while. So there is always an excuse for banana-oatmeal pancakes or waffles or cake.

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Ingredients:

1 1/3 of a cup of buckwheat flour

½ cup of rice flour

2 ripe bananas, mashed (the riper, the better)

1 cup of milk

1 tablespoon of vanilla essence

1 egg

3 tablespoons of agave syrup or honey

3 tablespoons of coconut oil, melted

1 teaspoon of baking powder

Pinch of salt

 

Melt the coconut oil in the microwave and then let it cool down a bit.

Mash the bananas and place them in the blender. Add the rest of the ingredients and blend until smooth.

Brush your waffle iron with some vegetable oil or use cooking spray. Pour in the waffle batter. The cooking time will depend on your waffle iron. Mine takes 4 minutes per waffle.

Serve with the topping of your choice. I like to add dulce de leche and fruit, or ice cream.