Made with buttermilk, these indulgent waffles come with a spice-rich pumpkin twist
• 1 small pumpkin or 1 butternut squash or 500g unsweetened pumpkin puree
• 6 eggs
• 250ml cultured buttermilk
• 120ml water
• 210g almond flour
• 60g buckwheat flour
• 2 tablespoons maple syrup, plus extra to serve or 2 tablespoons clear honey, plus extra to serve
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon sea salt
• cold-pressed coconut oil or butter
Raw raspberry and chia jam
1 Preheat the oven to 200°C. Halve the pumpkin with a sharp knife and remove the seeds with a spoon.
2 Place both halves on a baking tray, cut side down, and bake in the oven for 30–40 minutes or until the skin is bubbly and slightly browned and the flesh is soft.
3 Remove the pumpkin from the oven and leave to cool for a couple of minutes.
4 Spoon out the flesh into a bowl. Use a fork (or a food processor) to mash it to a purée.
5 Whisk the eggs in a large bowl until frothy. Measure 500 g pumpkin purée and add to the bowl together with the remaining ingredients except the coconut oil or butter.
6 Stir until well combined. Let the batter rest for 15 minutes in the fridge. This is an important step, as the waffles hold together better when baking.
7 Turn on your waffle iron and wait until it is hot. Brush the grids with a little coconut oil or butter then add about 4 tablespoons of the batter (less or more depending on your waffle iron) and close the lid.
8 The waffle should be ready after about 1 ½ minutes. Open the lid slowly and use a fork to carefully detach it from the iron. Repeat for the remaining waffles.
9 Serve with a dollop of yoghurt and the raw raspberry and chia jam and a drizzle of maple syrup.
Recipe courtesy of David Frenkiel, Luise Vindahl Andersen. Extracted from Green Kitchen Travels.