Butternut Waffles RecipeJan 06, 2020
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.
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.
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