Ready in 30 minutes; serves 4 people; 450 calories / waffle with cream

Ingredients

Pumpkin Waffles

• 1 1/4 cup whole wheat flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves
• 1 1/4 cup soy milk
• 1 cup pumpkin puree
• 3 tbsp canola oil
• 1 tsp vanilla extract

Pumpkin Spice Cashew Cream

• 1 cup raw cashews, soaked 4-6 hours
• 1/4 cup water
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/8 tsp ground nutmeg
• pinch of salt

Preparation

To make Pumpkin Waffles

 In a bowl combine flour, baking powder and soda, salt, and spices. In a separate bowl whisk together pumpkin puree, soy milk, oil, and vanilla. Add dry to wet ingredients and mix together until just combined. Make in waffle iron according to manufacturer’s instructions.

To make Pumpkin Spice Cashew Cream

Drain and rinse the cashews.

In a high-powered blender combine all the ingredients and process until smooth. Refrigerate until ready to use.

• Top each waffle with cashew cream, toasted pecans or hazelnuts, and maple syrup.

Tips

Pre-mix batches of dry ingredients in silicon bags or glass jars to make the target number of waffles, and only mix the wet ingredients “live” on the morning of. (Don’t forget one with gluten-free 1:1 flour mix for gluten intolerant people, if needed.) Once the waffle iron is hot, the waffle cooker can mix together a fresh batch of batter fairly easily while the first is cooking up, while ensuring freshness and no scaling problems with the recipe.

If you have several waffle irons, testing out which outlets they can run from without tripping fuses may be necessary. Allow some time for that, and for re-setting the fuses.

For a Harvest of Peace crowd, you can split the waffles into fourths along the lines to allow a larger number of people to have some waffle faster, as well as make serving oneself from a serving platter easier.