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Gluten-free Pumpkin waffles

Label gluten_free
60 min
easy
medium

Preparation

1

Cut the butternut squash in two. Place them in an oven dish. Cover with aluminum foil. Cook in the oven for at least 1h15 at 180 ° C until the pumpkin is soft.

2

Take a large bowl. Add oatmeal flour.

3

Mix the vanilla marrow, salt, baking powder, cinnamon and possibly finely chopped ginger together.

4

Stir the eggs into the milk. Melt the butter. Mix the butter with the eggs.

5

Mix the milk with the oatmeal flour. Bit by bit so there are no lumps.

6

Spoon the flesh from the pumpkin. Mix finely. Mix under the batter. Slightly sweeten with 2el agave syrup.

7

Heat the waffle maker. Bake the waffles. Take out with skewers.

8

Serve with yogurt, pieces of mandarin and melon.

Ingredients

4
People
  • 200 g cuttered gluten- free oatmeal
  • 1 tablespoon baking powder
  • 1 pinch of salt
  • 2 ginger
  • 1 pinch of cinnamon
  • 3 eggs
  • 160 ml milk
  • 120 g pumpkin mash
  • 1 vanilla pod
  • 2 tablespoon biofood agave syrup

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