It has been a WHILE since I last blogged and I have missed it so very, very much.
Today, I am static...just be sharing my recipes with you again!

As you can probably already tell (by the looks of my new blog) I am working on a few exciting changes.
I used to share recipes via -- but that blog was a tad limiting to me as it only called for Paleo-friendly recipes, and since I have a lot of different type of recipes to share with you, I have created this new blog!

On my new blog you will find:

  • Dietary-restriction recipes (Paleo included!)
  • Seasonal recipes
  • Holiday recipes
  • International cuisine recipes
  • And much, much more

The blog is versatile and all-encompassing.
And to make it way easy for you, I have migrated all of my recipes to this new blog (now you'll be able to find your favorite recipes all in one place!)

Foodies, prepare your kitchens and go grocery shopping, we have lots and lots to taste together!

How about we address these Vegan Pumpkin Waffles now?!
Uhhh...YUM! They are the perfect mix of healthy and delicious. I think you'll adore 'em. My husband and I sure did; we devoured three of these bad boys each on a Sunday morning. Isn't breakfast just the best?

Vegan Pumpkin Waffles
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: Six 1"-deeop Belgium waffles
  • 1 ½ cups oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon pumpkin pie spice
  • Pinch of sea salt
  • ¾ cups pumpkin puree
  • 1 cup unsweetened almond milk
  • 2 tablespoons maple syrup
  • ¼ teaspoon vanilla extract
  • 1 ½ tablespoons coconut oil, melted
  • 1 teaspoon flaxseed meal
  • 3 tablespoons warm water
  • Coconut oil spray
  1. Preheat waffle maker.
  2. Prepare flax egg: in a small bowl, mix flax seeds with warm water; set aside for about five minutes or until the mixture reaches an egg-like consistency.
  3. Mix dry ingredients: oat flour, baking powder, cinnamon, pumpkin pie spice, and sea salt. Set aside.
  4. Mix wet ingredients: pumpkin puree, almond milk, syrup, vanilla extract and coconut oil. Set aside.
  5. Pour wet ingredients into dry ingredients and mix until well combined. Allow the mixture to sit for five minutes before suing.
  6. When the waffle maker is hot and ready to be used, spray coconut oil on the waffle iron.
  7. Scoop about three tablespoons of waffle mixture into each iron square (the amount you scoop for each waffle depends on your waffle maker – I have the Cuisinart WAF-150, so I added about three tablespoons per each of the four 1”-deep Belgium waffle squares available).
  8. Close waffle maker; let mixture cook until your waffle maker beeps, notifying you waffles are ready (about three minutes).
  9. Repeat steps 6-8 until all batter is used.
  10. Serve waffles HOT and accompany with your favorite toppings! (I used organic maple syrup, walnut bits and seasonal fruit.)
Tools You’ll Need:

- Waffle maker
- Mixing bowls
- Measuring cups
- Measuring spoons
- Spatula
Nutrition Information
Serving size: 1"-deep Belgium waffle square -- Calories: 190 Fat: 7g Carbohydrates: 27g Protein: 6g


Amazing Foodie's Vegan Pumpkin Waffles! Amazing Foodie's Vegan Pumpkin Waffles!
Amazing Foodie's Vegan Pumpkin Waffles!Amazing Foodie's Vegan Pumpkin Waffles!
Amazing Foodie's Vegan Pumpkin Waffles!     
Amazing Foodie's Vegan Pumpkin Waffles!