Let’s get this out of the way up front. Rules don’t apply to waffles. They can be prepared either sweet or savory. These Vegan Pumpkin Spice and Rum Waffles can be enjoyed as part of a savory or sweet dish. I prefer them with PA Maple Syrup.
If you’d like to have some fun with this recipe, enjoy it as an ice cream sandwich. Butter pecan would be nice. Salty caramel, maybe? Oh, how about making mini-sandwiches and dipping half of each in melted, chai-spiced chocolate (white or dark)?
Serve as the base of a savory dish. Pile on a bbq (vegan or non-vegan), cheese and chives or maybe even a curry dish.
Vegan Pumpkin Spice and Rum Waffles
Recipe Phoebe Canakis
Yields approximately 12 waffles, based on your waffles maker
Beyond maple syrup try applesauce or make a reduced apple cider syrup as a topping. Any way you slice it, these are rather tasty! Freeze extra waffles and pop in the toaster for a quickie breakfast.
Dry Ingredients
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- 2 cups whole wheat white or spelt flour
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- 2 Tbsp coconut, date or organic sugar
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- 4 tsp baking powder
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- 1/2 tsp salt
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- 1 Tbsp ground cinnamon
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- 1/2 tsp powdered ginger
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- 1/2 tsp ground nutmeg
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- 1/4 tsp ground cloves
Wet Ingredients
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- 1 cup non-dairy milk
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- 1 cup organic sweet potato or pumpkin puree
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- 1/3 cup organic, raw coconut oil melted or vegetable oil
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- 2 Tbsp spiced rum (substitute orange juice or apple juice)
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- 1 tsp vanilla extract
Instructions
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- Whisk the dry ingredients.
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- Whisk the wet ingredients. Add the wet ingredients to the dry ingredients and stir until just combined. Do not over-mix, a few lumps are okay.
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- Prepare waffles per waffle maker instructions.
