Wednesday, June 13, 2012

The Pumpkin Waffle

I didn't know what else to call this waffle other than 'The Pumpkin Waffle.' It seemed fitting. I had to experiment with flours a bit to get the recipe but I was on a mission. Part of the mission was two not use a banana like in the Coconut Flour Waffle, another part was to use less coconut and lastly, I wanted to avoid using sorghum, xanthum gum or guar gum. I'll get into why I don't like to use or consume those in a later post...

So, I came up with a  sort of a 'special' gluten and grain-free flour concoction.




This one has a few steps, but trust me, it's worth it. 

The Pumpkin Waffle:

2 eggs (organic cage-free), separated
1/4 cup water
1 tsp ground flax-seed (be sure it's ground or it will stick to your waffle maker!)
2 tbls extra virgin olive oil
1/4 tsp vanilla
1 tsp 100% pure maple syrup
3 tbls pumpkin puree
1/2 cup potato startch
1/4 cup tapioca flour
2 tbls coconut flour
1 tbl baking powder
Dash of salt


Method:

Heat your waffle maker to desired baking temperature/level. Mine has 5 levels and I set mine to about 2.5).  Rub some coconut oil on the irons first if there isn't any remaining oil from the last round, I find I need to do this about every third use to prevent sticking.

Separate the eggs, placing the egg whites in a small bowl and the egg yolks in a large mixing bowl.  Whip the egg whites until they start to froth and set aside (I use a small froth gadget that's actually intended for lattes :))

Frothin' the egg whites!

Add the water, flax-seed, olive oil, vanilla and maple syrup to the egg yolks and beat until everything is combined. Add in the pumpkin and mix thoroughly. Then add in the potato starch, tapioca flour, coconut flour, baking powder and salt and blend until a dough forms. Lastly, fold in the egg whites and stir thoroughly.

The Pumpkin Waffle batter

OK, I'm calling these primal. Many paleo and primal eaters are on the fence about potatoes but I am 100% for them (in moderation blah, blah blah...) Although the starch went through some processing, it's not nearly as processed and manipulated as a grain.

Here's a quote from a post that I found interesting on the carb: "Potatoes are the most misunderstood carbohydrate in my opinion. It always amazes me to see many weight loss experts telling people to avoid them. There is a reason potatoes are the preferred carbs of many in the physique development world. They are easy to cook, require no extra preparation and travel easily. Many people have been misled by nutritionist, trainers and physicians who dont have the experience to combine with their book smarts. Potatoes are NOT the high glycemic index bad guys they are portrayed to be and can actually range from 5o (low GI) to 85 (higher GI) on the glycemic index depending on what type (new, sweet, russet), how they are prepared and processed..."

As far as tapioca, this is another that is up for debate. Though most in a primal lifestyle consider them safe while the strict paleo folks may say otherwise mainly because of their carbohydrate content. I was pretty happy when the idled Mark Sisson deemed this starch safe and primal. :)



Wow, OK, I'm done...

So please, enjoy ;)

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