When it gets cold and windy outside, treat yourself with some good homebaked waffles!
Cinnamon and Pumpkin Waffles
250 g of pumpkin purée
3 organic eggs
5 tablespoons of maple syrup (alternatively brown raw cane sugar)
70 g of butter
250 ml of buttermilk
200 g of spelt flour
2 teaspoons of baking powder
1.5 teaspoons of ground cinnamon
a pinch of salt
Preheat the waffle iron, and meanwhile melt the butter in a small saucepan.
Mix the pumpkin purée, eggs, maple syrup and buttermilk on one side. On another bowl, mix the flour, baking powder and spices. Then add the first moist mixture to the second one, and blend properly.
Bake the waffles in a hot, lightly greased waffle iron (recommended to use speed 3 if possible).
The waffles taste delicious with icing sugar, but I love them most with a dollop of yogurt and quince compote!