Ingredients
Waffles
cream 10%
80ml
2.64fl oz
0.32cup
5.36tbsp
flour
150g
5.25oz
0.60cup
10tbsp
walnuts
100g
3.50oz
0.40cup
6.70tbsp
butter
100g
3.50oz
0.40cup
6.70tbsp
sugar
150g
5.25oz
0.60cup
10tbsp
baking powder
10g
0.35oz
0.67tbsp
vanilla sugar
8g
0.28oz
0.54tbsp
cinnamon
2tsp
egg
2pc
pumpkin
350g
12.25oz
1.40cup
23.45tbsp
water
200ml
6.60fl oz
0.80cup
13.40tbsp
sugar for pumpkin puree
2Tbs
Method
Pumpkin puree
- Peel the pumpkin and cut into cubes.
- Boil over medium heat with water and sugar.
- Cover with a lid and simmer for another 5 minutes over low heat.
- Mash the mass with a blender until smooth.
You will need 150g (5.25 oz) of pumpkin puree for the waffles recipe.
Waffles
- Fry the nuts in a dry frying pan, then grind in a blender (thereby getting nut flour).
- Melt the butter.
- Beat the eggs with sugar, add butter, cream and puree. Beat again.
- In a separate bowl, mix two types of flour (walnut and wheat), cinnamon, baking powder and vanilla sugar.
- Add dry ingredients to the wet ones and mix with a spatula.
- Place the dough in the fridge for an hour or overnight.
- Heat up the waffle iron. Pour out 2 tbsp. of dough and bake until cooked, according to the instructions (it took me 7 minutes).
- Serve garnished with honey and nuts.