Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts

Sep 5, 2016

pumpkin waffles & cider-maple syrup (aquafaba recipe)

I know, it's not fall just yet, but I have to tell you that cooler weather is truly my favorite part of the year. Besides that, I have to post recipes like these in plenty of time for you to see them, be stung by the autumn bug, remember you saw this post and be so relieved that you have a Pumpkin Waffle recipe all ready for the fixin'.

Crisp on the outside, tender on the inside, with plenty of pumpkin pie flavor to get you in the cooler weather mood, these waffles are topped with a two ingredient Cider-Maple Syrup; all the makings of the perfect fall swoon.

To make things even lighter, crisper and tender, this recipe uses aquafaba.

Aquafaba Tid Bits:

If you are using homemade aquafaba make sure it is nice and thick and viscous. If you are using canned aquafaba, reduce it by 1/3 before using to get the right consistency. Strain the aquafaba before using; warm aquafaba strains better because it is thinner. Aquafaba thickens as it cools.

The Pecan Pralines on these waffles are from my cookbook, Aquafaba: Sweet and Savory Vegan Recipes Made Egg-free with the Magic of Bean Water [Amazon, B&N].

For your convenience, I decided to make a video about this recipe instead of shooting still images. Check it out and subscribe to my channel so I can change the name of it from that random chain of letters and symbols YouTube assigns, to something a little more catchy, say, Zsu's Vegan Pantry.

Pumpkin Waffles with Cider-Maple Syrup
Makes 8 to 10 (4x4-inch) waffles

1/2 cup apple cider
1/2 cup maple syrup

1 cup oat flour
3/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch or arrowroot starch
2 teaspoons double-acting baking powder
1 cup solid, canned pumpkin (not pumpkin pie filling)
1/2 cup nondairy milk
1/4 cup aquafaba**
1/4 cup neutral-flavored oil
3 tablespoons brown sugar
1 1/2 teaspoons pumpkin pie spice***
1/2 teaspoon sea salt

1. Syrup: Add the cider to a small saucepan and bring to boil over medium heat. Cook the cider until it reduces to about 3 tablespoons, about 20 minutes. Add the maple syrup, stir and set aside. 
2. Combine the oat flour, all-purpose flour, cornstarch and baking powder in a small bowl. Whisk and set aside. In a separate medium bowl, combine the pumpkin, milk, aquafaba, oil, sugar, spice and salt. Whisk well to combine. Add the dry ingredients and stir until just combined. Set aside until the waffle iron preheats, about 5 minutes. 
3. Preheat the waffles iron according to manufacturer's directions. Add the recommended amount of batter to the iron and cook as directed. When the waffles is ready transfer it to a cooling rack. The waffle will become crisp after about 40 seconds.
4. Serve the waffles with vegan butter and the cider syrup. 

** Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using.

*** If you don’t have pumpkin pie spice, use 1 teaspoon cinnamon, 1/4 teaspoon ground ginger and 1/4 teaspoon fresh nutmeg. 

© 2016 Copyright Zsu Dever. All rights reserved.

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Oct 13, 2012

IHOP make over

Moseying over to casual dining experiences, breakfast style this time, we are heading toward the uniquely named, but acronym-ly referred to IHOP - International House of Pancakes. When you crave pancakes, I suppose this is a great place to head to!  Oh! Except, it is off-limits to vegans, unless they are in the mood for a piece of dry toast.
 Maybe, grits.

Making this one over is such a pleasure because it still baffles me that eggs and dairy are used in making pancakes; I love to show that pancakes and eggs are not a match made in heaven. Not to mention that all of my kids are pancake fiends. 

I decided to remake their self-appointed healthy pancake, Harvest Grain 'N Nut and their special seasonal Pumpkin Pancake. The Harvest Grain has great flavor, although it is not solely made of whole grains, and the pumpkin one was a surprise hit for the family; just enough pumpkin flavor without crossing over into pumpkin pie land.

While maple syrup is a nice addition to pour on the pancakes, IHOP is very worried that syrup alone won't be enough to sweeten your breakfast. To ensure you receive your proper intake of sugar, they add ample amounts to the batter. What I'm saying is, go easy on the syrup. I added flax meal to the pancakes, not because I thought the pancakes needed anything to "bind" them (flour does that), but because it adds nutrition.

Both are easy enough to make, just keep the temperature of the pan on medium to medium-low to allow the inside of the pancake to cook through.

Cost Breakdown

Harvest Grain:

flour, oats, milk, baking powder: $1.25
nuts, flax, vinegar, oil: $1.50
milk, sugar, syrup: $1.50
Total to make 12 pancakes:

Their cost per order: $6.00 
(Originally it is $8.30 per order with topping.)
Make Over Cost per Serving: $1.10


flour, milk, baking powder: $1.25
pumpkin, vinegar: $.50
flax, sugar, spices, syrup: $1.50
Total to make 10 pancakes:

Their cost per order: $6.00 
Make Over Cost per Serving: $.82

Harvest Grain and Nut