Pumpkin and cinnamon waffles with caramelised apple yogurt

Pumpkin and cinnamon waffles with caramelised apple yogurt recipe

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A delicious autumn brunch or indulgent breakfast. Warm gluten-free, dairy-free waffles flavoured with sweet pumpkin, topped with caramelised apples and served with an indulgent yogurt. See method

  • Serves 4 (makes 4 large waffles)
  • 20 minutes to prepare and 10 minutes to cook
  • 372 calories / serving

Ingredients

    For the waffles

    • 150g (5oz) Doves self-raising gluten-free flour blend
    • 30g (1 1/4oz) ground almonds
    • 1/2 tsp bicarbonate of soda
    • 1/4 tsp xanthan gum
    • ½ tsp baking powder
    • 1 tsp cinnamon
    • pinch ground nutmeg
    • 2 tbsp xylitol or caster sugar
    • 100g (3 1/2oz) pumpkin puree, such as Libby’s canned pumpkin
    • 2 tbsp olive oil
    • 1 tsp vanilla extract
    • 2 free-range eggs
    • 150ml (5fl oz) Tesco Free From almond milk or soya milk

    For the caramelised apples

    • 1 tbsp dairy-free spread
    • 2 tbsp xylitol or brown sugar
    • 2 apples, cored and thinly sliced
    • 125ml (4fl oz) apple juice

    For the caramel yogurt

    • 1 tsp vanilla extract
    • 120g (3 3/4oz) soft dates, pitted
    • 1 tsp fresh lemon juice
    • 100ml (3 1/2 fl oz) Tesco Free From almond milk
    • 1 tbsp virgin coconut oil
    • 30g (1 1/4oz) cashew nuts
    • 200g (7oz) Tesco Free From natural soya yogurt

Each serving contains

  • Energy

    1550kj
    372kcal
    9%
  • Fat

    16g 22%
  • Saturates

    2g 10%
  • Sugars

    21g 24%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 51.1g Protein 6g Fibre 2.8g

Method

  1. For the waffles, put the dry ingredients, plus a pinch of sea salt in a food processor and pulse to combine. In a separate bowl, mix all the wet ingredients together. Add to the dry ingredients and beat to form a smooth, thick batter.
  2. Grease a waffle iron and heat according to the manufacturer’s instructions. Pour in the batter and cook until golden.
  3. To make the caramelised apples, melt the dairy-free spread in a sauté pan. Add the brown sugar and stir until the sugar has dissolved. Add the apples and apple juice and simmer for 5 to 10 minutes until the liquid is the consistency of a thin syrup. Set aside.
  4. For the yogurt, simply combine all of the ingredients and pinch of sea salt, except the soya yogurt, in the blender, and process until smooth and creamy. Mix the caramel into the yogurt and spoon into a bowl. Serve the waffles topped with the apples and syrup and spoonful of the yogurt.

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