Love is a fruit in season at all times, and within reach of every hand - Mother Teresa



While on holidays at Sunshine Coast, Mum and I went out to lunch at @decisionscafe, and I glanced across to another table and saw a plate of yellow waffles with savoury toppings. Afterwards, I discovered they were corn waffles. This idea opened Pandora’s box in my mind, imagining many variations of savoury waffles. I deliberated for several days and finally settled on experimenting with pumpkin waffles.


I’ll admit that making these waffles is a bit of a marathon, as you have to roast your pumpkin before even starting to make the waffle mixture. I suggest roasting the pumpkin the night before, making the task of creating the waffles far quicker the next morning.


Health benefits:

·       Pumpkin is a highly nutrient-dense food. It is rich in vitamins and minerals but low in calories. Pumpkin seeds, leaves, and juices all pack a powerful nutritional punch.

·        The potassium contained within pumpkins can have a positive effect on blood pressure.

·       The antioxidants in pumpkin could help prevent degenerative damage to the eyes. Uncut pumpkins should be stored in a cool, dark place for up to 2 months.




Makes 8-10 waffles


1¾ cups almond milk

3 tablespoons rice malt syrup

1 teaspoon vanilla extract

1 cup buckwheat flour

¾ cup rice flour

½ cup GF oats

1 teaspoon cinnamon

1½ teaspoons baking powder

1 cup roasted pumpkin flesh

1 teaspoon apple cider vinegar

Preheat the oven to 200’F/400’F/Gas mark 6. Place 4 thick segments of pumpkin on a prepared baking tray, and bake for 45-50 minutes. Remove and cool.

In the food processor, add almond milk, rice malt syrup and vanilla extract, and process until mixed. Add flours, cinnamon, baking powder, pumpkin flesh, and process to combine. Add apple cider vinegar and pulse a little. Set batter aside while your waffle iron heats. When hot, brush or spray iron with olive oil and pour on sufficient batter, about ¼ cup. Cook until lightly brown. While cooking waffles, keep the others wrapped in a tea towel. Serve with savoury toppings, like salsa, guacamole, crisp tempeh cubes, lettuce and drizzles of aioli. Enjoy!