Delicata Squash Waffles
- 0.75 cup 0.75 cup 0.75 cup Almond Milk
- 0.25 cup 0.25 cup 0.25 cup Maple Syrup, Pure
- 2 whole 2 whole 2 whole Eggs
- 2 tsp 2 tsp 2 tsp Pure Vanilla Extract
- 0.25 cup 0.25 cup 0.25 cup Coconut Oil, Organic, melted, plus additional for greasing waffle maker
- 1 cup 1 cup 1 cup Delicata Squash, cooked
- 1.75 cups 1.75 cups 1.75 cups Blanched Almond Flour
- 0.5 cup 0.5 cup 0.5 cup Tapioca Starch
- 2 tsp 2 tsp 2 tsp Baking Powder
- 1.5 tsp 1.5 tsp 1.5 tsp Primal Palate Pumpkin Pie Spice
- 0.25 tsp 0.25 tsp 0.25 tsp Salt
- Preheat your waffle maker.
- In a blender, add your wet ingredients (dairy free milk, maple syrup, eggs, vanilla extract, and melted coconut oil) followed by the delicata squash, then the dry ingredients (almond flour, tapioca starch, baking powder, pumpkin pie spice, and salt.) Blend until smooth and well-combined.
- Use a pastry brush/basting brush to apply additional melted fat to the hot waffle maker plates. Pour the batter into the center of the bottom plate and continue pouring in a circular pattern until the batter covers 3/4 of the plate. Close the lid and continue cooking according to your waffle maker’s instructions. My waffle maker cooks each waffle for 5 mins but it needed about 6 minutes so I left them on a little longer.
- Once the waffle is fully cooked, use tongs or a fork to remove the waffle. Repeat this process with the remaining batter until it’s gone and remember to apply more fat between each batch to prevent sticking.
- Serve while fresh along with your favorite toppings.
To cook my delicata squash, I decided to use the oven. I split the squash down the middle and scraped out the seeds. Next, I put the cut side down on a baking sheet and baked it at 375ºF. It’s done when you can easily piece through the skin with a fork. You’ll want to start checking to see if it’s done after about 25 minutes in the oven. If you can't find delicata squash (I've been having a hard time finding it lately), most winter squashes would probably work in this recipe. I've used acorn squash which was also good. Pumpkin would be another great choice but I'd recommend avoiding canned pumpkin because it is so wet. I prefer to use Earth Balance soy free baking sticks in place of coconut oil but the recipe has been tested multiple times with both options and using coconut oil will keep the recipe paleo friendly. Either one tastes great though. To make breakfast a little easier in the morning, prep as much as you can the night before. Make sure your squash is cooked and measured out. Measure out all the liquid ingredients into one container (except the coconut oil) and store that in the refrigerator. Do the same with the dry ingredients but omit the baking powder until you're ready to cook. In the morning, just dump everything in the blender along with the melted fat and baking powder, blend, then cook in your waffle maker. Easy!
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