Butternut Waffles

Love's Kitchen with Michele

Breakfast

Ingredients

Serves 4

50ml milk of choice

2 large eggs

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

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.

Recipe Notes:

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