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Butternut Squash Waffles with Cashew Butter and Blackberry Chia Jelly

Ingredients

  • for the puree:
  • 8 oz. roasted butternut squash cubed
  • 2 oz. 1/4 cup plain almond milk
  • 32 g. 1Tbsp. cashew butter
  • 2 tsp. pumpkin pie spice
  • 1 tsp. vanilla
  • for the batter:
  • 168 g. 1 & ½ cup quinoa flour
  • 2 Tbsp. baking powder
  • 42 g 2Tbsp. agave
  • Pinch of Kosher salt
  • 12 oz. 1 & ½ cup plain almond milk
  • 2 egg whites
  • 30 g. 1 scoop vanilla protein powder (I used PlantFusion vanilla bean)
  • Cooking Spray
  • cashew butter to top waffles optional, I used: (Artisana Organic Cashew Butter
  • blackberry chia fruit spread to top waffles optional, I used: World of Chia Blackberry Fruit Spread

Instructions

  1. Preheat your waffle iron.
  2. In a food processor combine the squash, 2 oz. of almond milk, 1 Tbsp. cashew butter, the pumpkin pie spice, and vanilla. Process until smooth.
  3. In a medium mixing bowl beat the egg whites until soft peak form. Set aside.
  4. In a large mixing bowl combine the quinoa flour, the baking powder, the agave, 12 oz. of almond milk, and the protein powder, and the squash puree. Mix all ingredients until well combined.
  5. Fold/stir the egg whites into the batter.
  6. Spray both sides of your waffle iron with the cooking spray.
  7. With a ladle or pour ~ ½ to ¾ cup batter onto the iron. Cook for ~ 2 to 3 minutes.
  8. All waffle irons are different. You will need to adjust your batter amount and cooking time according to your own waffle iron.
  9. Remove waffle from iron, top with desired spreads or syrups, EAT!!!
  10. Adapted from 17 Apart.
  11. Makes ~5 whole waffles.