Golden Pumpkin Waffles
#1403 - 02/25/03 09:33 AM
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Peanut
Reged: 02/09/03
Posts: 182
Loc: England
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Hello. I made these waffles this morning and thought they turned out good with good soluble fiber. I have to admit that my weakness is anything pumpkin!  Hope you like them.
Sheri
Golden Pumpkin Waffles from Secrets of Fat-Free Cooking
1 Cup pastry flour (I used unbleached and worked fine)
1 Cup cornmeal or brown rice flower
2 Tbsp sugar
2 tsp baking powder
3/4 tsp baking soda
2 1/2 tsp pumpkin pie spice
4 egg whites
1/2 cup mashed cooked or canned pumpkin
1 cup soy milk
1. Coat a waffle iron with nonstick spray, and preheat according to manufacturer's directions.
2. Combine the flour, cornmeal or brown rice flour, sugar, baking powder, baking soda, & pumpkin pie spice in a large bowl, and stir to mix well. Set aside.
3. Place the egg whites in the bowl of an electric mixer, and beat on high until soft peaks form. Set aside.
4. Add the pumpkin and milk to the flour mixture, and stir to mix well. Gently fold the egg whites.
5. Spoon 1 1/4 cups of the batter (or the amount stated by the manufacturer) onto the prepared waffle iron. Bake for the 6 to 8 minutes, or until the iron has stopped steaming and the waffle is crisp and brown.
Nutritional Facts (Per Waffle)
Calories: 96 Fiber: 2.2 g
Chol: 0 mg Protein: 4.1 g
Fat: 0.6 g Sodium: 172 mg
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So much baking, so little time.....
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Thank you. I will have to buy some pumpkin for these. I too love pumpkin.
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Torbetta,
I will put some more pumpkin recipes on here as I remake them IBS Friendly.
Sheri
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So much baking, so little time.....
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Sounds great!
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Sherri - these look great--have to try them. Hey, are you trying to steal my "title"? (I'm gonna get Heather good for that one!)
I'm making a pumpkin cake tomorrow for a friends birthday. It's a yellow or white cake mix adding 16 oz. canned pumpkin + to it. I'll let you know how it turns out. I made the cream cheese frosting today for it for anybody that can tolerate milk products. Haven't made it w/soy. Has anyone else? The frosting recipe was from my WW book and all it has in it is low fat creamcheese, vanilla and powdered sugar and I didn't even put as much sugar in as it called for because I like to taste the cream cheese.
Sharon
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Sharon
"Anything Chocolate"...that is all!
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Sharon,
I promise I'm not trying to steal your title. If you have any good pumpkin recipes I am always ears! I am looking forward to seeing how your pumpkin cake turned out, because I might have to have a go at it.
I have to admit I do look up to you and Heather as the recipe Goddesses!  I would take a cookbook over any other book any day of the week. That is probably why I want to be a pastry chef.
Sheri
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So much baking, so little time.....
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I've been playing around with using drained soy yogurt instead of cream cheese. I can actually tolerate fat free dairy cream cheese okay, but so many others can't that I'm trying to come up with a safe alternative. There is soy cream cheese, which tastes pretty convincing in recipes, but it's high in fat.
So far, I've found that I get really good results if I drain Silk plain yogurt in a paper towel-lined sieve for a good two days. I place the sieve over a bowl, cover the whole thing plastic wrap, and keep it in the fridge. I've even drained it for three days and it just kept getting thicker and creamier.
I'm going to try this with a tiramisu recipe I've been using but I'd be interested in how it works for cream cheese frosting too.
- Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Sheri - really--I'll leave it to you in my will!!! Made the pumpkin cake this morning and, boy, that batter tasted so yummy! Anyway, made it in a bundt pan and it came out great. Haven't sliced it yet--have to wait for the birthday boy to get here before we cut it. Anyway, the frosting tastes great too. If I were just making it for me, I wouldn't even frost it. I'd rather have it plain, but since it's for a birthday, I figured I better frost it or my friends won't come here any more (I think they REALLY come here for my bread--tonight is Baked Potato Bread. We're having my Mom's Pork and Sauerkraut (I know, I know). I put apples and onions and dill in the kraut and then make mashed potatoes to put the kraut and juice on. But I did buy a LEAN pork loin roast and I'll just have a little. The salad is a WW recipe--Beet, bleu cheese and toasted walnut salad. If you left out the bleu cheese (or used a flavored soy instead) it would be okay for IBSrs. The dressing is OJ, balsamic vinegar, dijon mustard, chives, S&P, olive oil (1 tbsp). The nuts I use are left over from the Holidays and they're candied so I crunch them up really good. The beets go on a large curly lettuce leaf (you don't have to eat that) and then the beets, cheese and nuts. Then I go out on the deck and pick one pretty pansy to sit on the top (they're edible, you know). What's funny is that half the people eat their pansy and half don't. Guess you have to be there. They taste kinda peppery.
So, Sheri, do you think these people come here to see us or do you think they come here just for the food? I've been trying to figure that one out myself!!
Did you want the recipe for pumpkin soup? It's made w/real cooked pumpkin and you can probably sub turkey bacon (I just bought some today) for the pork bacon. Let me know.
Sharon
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Sharon
"Anything Chocolate"...that is all!
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So, Heather, isn't it a lot of work to drain and watch the tofu in fridge and wait and wait...I'm so impatient. Don't they make a low fat soy cream cheese? I saw the regular soy CC at the market this morning, but I didn't buy it or even look at it--was in too much of a hurry, I guess.
Sharon
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Sharon
"Anything Chocolate"...that is all!
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Hi Sheri - just found a pumpkin waffle recipe that is different than yours.
Pumpkin Waffles
prep 12 min
cook 20 min
These are thin crispy waffles w/a wonderful pumpkin spice flavor.
1 c all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 lg egg beaten (or substitute or white)
1/4 c packed dark brown sugar
1 tbsp veg oil
1/2 c canned pumpkin
1-1/4 c low-fat buttermilk (1%)
Cooking spray
1. lightly spoon flour into dry meas cup and level w/knife.
2. Combine flour, powder and next 4 ingr in lg bowl, stir well w/wisk.
3. Combine egg, brown sugar, oil, pumpkin and buttermilk in a bowl and stir w/whisk until blended. Add pumpkin mixture to flour mixture and stir until well combined.
4. Coat waffle iron w/cooking spray. preheat then spoon about 1/4 c batter per waffle onto hot iron, spreading batter to edges. Cook 5-7 min or until steaming stops and repeat w/remaining batter.
Yield: 5 servings (serv size 2 waffles)
Points 4, cal 210, pro 6.4g, fat 4.7g, carb 35.9g, fib 1.6g, chol 46 mg, iron 2.1 mg, sod 463 mg, calc 203 mg
Let me know if you try it.
Sharon
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Sharon
"Anything Chocolate"...that is all!
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