CLIENTS
I hope you aren’t tired of pumpkin just yet because today I have another seasonal treat to share!
Pumpkin Almond Butter Waffles! These should be on every fall breakfast menu. Made with high fiber, seasonal pumpkin and heart-healthy almond butter. Pumpkin is an excellent source of beta-carotene, a plant pigment that we convert to vitamin A, our skin- and vision-loving nutrient.
I used Naturally More’s Roasted Almond Butter which has flaxseeds and probiotics added!
Flaxseeds are a good source of those essential omega-3 ALA fats that support brain and heart health. Probiotics are beneficial bacteria that support our digestion and immune system. Yup – they are found in more foods than just yogurt!
These waffles are also VEGAN.
While I don’t label myself vegan or vegetarian, I love educating my clients and viewers about the benefits of incorporating more plant-based foods into the diet. It’s great for our health and the environment. If you are vegan or vegetarian it is important to work with a dietitian to make sure you are meeting all your nutritional needs, namely nutrients like B12, iron, calcium and vitamin D. I will be sharing my plant-based tips this Friday on ABC’s Lowcountry Live!
If you make these, be sure to share with me on Instagram!
- 2 1/2 cups whole wheat flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup Naturally More Roasted Almond Butter
- 1 can pumpkin (15 ounces)
- 2 cups cashew milk
- Optional: 2 eggs
- Toppings: dark chocolate chips, whipped cream
- Preheat waffle iron.
- In a large mixing bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt.
- In another large mixing bowl, combine Naturally More Roasted Almond Butter, pumpkin, cashew milk and eggs (optional).
- Combine wet and dry ingredients until you achieve a uniform batter.
- Pour batter into greased waffle iron to make 4-5 waffles.
- For crispier waffles, add 2 eggs to the batter.
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This recipe was sponsored by Naturally More.
