The following is a guest post by Chrissy Lane.
When you think of pumpkins, you probably think of some of the pleasures of the fall. However, the usefulness of pumpkins goes far beyond jack-o-lantern carving and pie-making.
Pumpkins are chock full of nutrition—so much so that you might want to consider making them part of your regular diet. And, with this delicious recipe for gluten free pumpkin waffles, you’ll be only too happy to follow that advice.
Pumpkin Nutrition Facts
- High in antioxidants, especially beta-carotene, which help to prevent cellular damage. Beta-carotene helps to prevent some types of cancer, heart disease, and other diseases. It also protects against some of the harmful effects of aging.
- Good for eyesight. They contain both lutein and vitamin A, both of which are good for eyes. In fact, just a cup of cooked pumpkin has over 200 percent of the recommended daily amount of vitamin A. Vitamin A is also good for keeping skin healthy and wrinkle free.
- Loaded with dietary fiber, which is good for digestive health, and also helps in losing weight. Fiber makes you feel full for a longer period of time, which means you eat less. There are three grams of fiber in just one cup of pumpkin.
- Helpful in controlling cholesterol as well as keeping the prostate, kidneys, and bladder healthy.
- Low in calories and have no saturated fat or cholesterol.
- Rich in copper, phosphorus, calcium, magnesium, and iron, and essential fatty acid oils.
- Good sources of vitamins C, K and E, as well as potassium.
- Pumpkin seeds are high in protein, and also have lots of phytosterols. These not only reduce cholesterol, but are good for your heart. They also have lots of tryptophan, which can help to keep you in a good mood by boosting your brain’s production of serotonin.
If you are looking for the perfect food, you might just have found it in the pumpkin. And, if you are looking for the perfect way to use pumpkin, it might just be these gluten free pumpkin waffles, which your whole family is sure to love. (We promise not to tell them how nutritious they are!)
- ½ cups light brown sugar
- 6 tablespoons cornstarch
- 2-½ cups all purpose gluten-free flour mix (omit the xanthan gum in the mix)
- ½ teaspoons xanthan gum
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3-½ teaspoons ground cinnamon
- 4 teaspoons ground ginger
- ½ teaspoons ground cloves
- 1 teaspoon freshly ground nutmeg
- 4 eggs
- 2 cups pumpkin puree
- 2 cups whole milk
- ½ cups melted unsalted butter
- Spray waffle iron with cooking oil and preheat.
- In a large bowl, combine the brown sugar and cornstarch, and whisk to combine them. Add the rest of the dry ingredients and stir.
- Separate the eggs.
- Add the egg yolks, milk, and the pumpkin, and whisk until blended. Add in melted butter.
- Add pumpkin mixture and dry ingredients and mix (a few lumps in the batter are okay).
- Beat egg whites until peaks form. Put half of the egg whites into the pumpkin mixture and fold. Add in the other half of the whites, and fold until you can’t see any more egg.
- Pour ¼ cup portions of the batter onto your hot waffle iron.
- Cook in the waffle iron until they are golden brown.
Gluten free living doesn’t mean you have to say goodbye to light and fluffy breads and rolls. Chrissy’s gluten free bread recipes, tips and techniques will result in delicious, mouthwatering baked goods every time!