Thursday, August 15, 2013

Pumpkin Coconut Waffles w/Peanut Butter Pumpkin Dip

School has started, autumn is approaching and I am in the mood for the food!  First up...Waffles!

Pumpkin Coconut Waffles w/Peanut Butter Pumpkin Dip
I made 5 waffles

Wet ingredients
1 c. canned pumpkin puree
1/2 c. unsweetened applesauce
1/3 c vanilla coconut milk
1/3 c. pure maple syrup

Dry ingredients
1 3/4 c. whole wheat pastry flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. extra fine sea salt
1/2 c. unsweetened shredded coconut

Heat your waffle iron according to manufacture instructions.

-Whisk all the wet ingredients in large bowl.
-Sift all the dry ingredients, except for the coconut, into the wet ingredients.
-Add coconut.
-Gently stir all together with rubber spatula.

-Spray waffle iron lightly with non-stick cooking spray.
-Take about 1/3 c. of batter and put on waffle iron. Cook to manufactures instructions. (mine takes 5 min.)
-May need to use the non-stick cooking spray every other waffle. Continue until batter is gone.

Peanut Butter Pumpkin Dip
1/4 c. canned pumpkin puree
1 TBSP. peanut butter
1 TBSP. pure maple syrup
1-2 TBSP. vanilla coconut milk
1/8 tsp. pumpkin pie spice

-Mix all ingredients together until smooth.

Take a warm waffle and start dipping!
If you have any extras, they are great to freeze!

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