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Butternut Waffles Recipe

recipe Jan 06, 2020

Serves 4

50ml milk of choice

2 large eggs (or 2 Chia eggs if you are plant-based*)

400g cooked butternut squash, mashed or blitzed in a food processor

120g Flour of choice (gf or spelt etc)

½ tsp baking powder

1 tsp baking soda

olive oil spray for cooking

* a chia egg = 1 Tbsp chia seeds + 2.5 Tbsp water, mix together and leave for 10 minutes to turn thick - you can use seeds or ground.

Method:

Start with the squash which needs to be cooked and mashed up. Use a hand mixer or stand mixer to combine the rest of the batter ingredients, add the squash last, don’t worry too much about consistency and lumps - it all cooks out.

Refer to your waffle maker instructions on how to switch it on and heat it up.

Use the olive oil spray to stop the batter from sticking to the machine. Use this batter to make waffles according to your machine instructions.

When you’ve made all the waffles, either eat them, refrigerate them or once completely cool, put them in an airtight bag or container and freeze for around a month.

To enjoy from frozen, just pop in the toaster - no need to defrost.

Nutrition Coach & Cookery Demonstrator

Michele Porter

Nutrition Coach

Love's Kitchen combines my experience as a Personal Development Coach and Trainer with my passion for healthy delicious food. I launched Love's Kitchen in 2018 and began working with private clients and doing sell-out cookery workshops. I am now excited to launch the addition of a new 8 week group program the REAL FOOD RESET for others wanting to improve their health by moving towards a whole-foods lifestyle. As a foodie I'm not prepared to compromise on flavour. Which is why it's my mission to MAKE HEALTHY DELICIOUS!