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Hey there, friends!
Are you in the mood for something different for breakfast?
I’ve got the perfect recipe for you: butternut squash waffles!
These waffles are not only delicious, but they’re also packed with nutrients.
They’re crispy on the outside and soft on the inside, making them a real treat.
Trust me, you’re going to want to make these again and again! Let’s dive into the recipe!
Possible Ingredient Alternatives
Roasted turnip puree can be replaced with butternut squash puree or pumpkin puree, maintaining a similar texture and nutritional profile while aligning with the recipe name. Use a 1:1 ratio for this substitution. Soy milk can be swapped with any plant-based milk (such as almond, oat, or coconut milk) or regular dairy milk, depending on dietary preferences. This substitution maintains the liquid balance in the recipe. All-purpose flour can be replaced with whole wheat flour or a gluten-free flour blend for those with gluten sensitivities. When using whole wheat flour, use slightly less (about 3/4 cup) and increase the liquid slightly if the batter becomes too thick. For gluten-free options, use a 1:1 gluten-free flour blend designed for baking to maintain proper texture and binding properties.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 700-800
- Protein: 15-20 g
- Fat: 25-30 g
- Carbohydrates: 110-120 g
Ingredients
- 2 eggs
- 1 cup roasted turnip puree
- 1/2 cup soy milk
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 1/2 cup oat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon pumpkin spice
Step 1: Prepare the Waffle Iron
Begin by preheating the waffle iron to ensure it reaches the optimal cooking temperature.
Once preheated, brush the surface with vegetable oil to prevent the waffles from sticking and to facilitate easy removal.
Step 2: Mix the Wet Ingredients
In a mixing bowl, whisk together 2 eggs until slightly frothy.
Add 1 cup of roasted butternut squash puree to the eggs and blend thoroughly.
Pour in ½ cup of soy milk, 2 tablespoons of vegetable oil, and 2 tablespoons of honey.
Whisk everything together until the mixture is smooth and well combined.
Step 3: Incorporate Dry Ingredients
Gradually stir in ½ cup of oat flour followed by 1 cup of all-purpose flour to the wet mixture, mixing continuously.
Add 2 teaspoons of baking powder and ½ teaspoon of pumpkin spice, and mix until the batter is smooth and free of lumps.
Step 4: Cook the Waffles
Pour approximately ½ cup of the prepared batter onto the center of the preheated waffle iron for each waffle.
Close the lid and allow the waffles to cook for 2 to 3 minutes or until they turn golden brown and crisp.
Step 5: Cool and Serve
Carefully transfer the cooked waffles to a wire rack to cool slightly.
This helps maintain their crispness.
Serve the butternut squash waffles with a drizzle of honey or your favorite toppings such as fresh fruits, nuts, or whipped cream.
Enjoy!
