Healthy Pumpkin Waffles

Happy October! Unfortunately, we don’t see much of a seasonal change out here in Hawaii but I gotta admit that I absolutely live for fall ( and especially winter ) in the islands. Temps start to drop a bit, white ginger is in full bloom and the surf starts to pick up big time. It’s magical.

As much as I love fall decor, it always seems a bit out of place in our lit’ tropical bungalow. So instead of spending money on ceramic pumpkins and fall-themed wreaths, I invest in my fall pantry. Squash, pears, apples, persimmons, pomegranates, dates, and sweet potatoes turn into my go-to ingredients. I tend to bake more, roast more, and overall eat more “cooked foods” during this time of the year as well. Because honestly, who wants to heat up the oven during a hot Hawaiian summer? Um, not me.

So here’s my first simple recipe of the season: Super healthy pumpkin waffles! I used oat flour here. You can buy oat flour in the grocery store but honestly, you can just make it yourself. I actually make a huge batch of it ahead of time and store it in my pantry. Just add quick oats to a highspeed blender and blend until you get a fine powder. So easy.

I purchased this cute little waffle maker at Target for like $10! However, if you are making several waffles at a time, I would purchase something larger. The waffles take about 5-6 minutes to bake so you don’t want them getting cold if you are making a larger batch.

Healthy Pumpkin Waffles - makes 3 mini waffles, feel free to double or triple recipe. Use 1/4 cup of batter per waffle.

• 1/2 cup plus 2 Tb oat flour

• 1/2 cup nut milk ( I used almond )

• 1/4 cup 100% pumpkin puree

• 1 Tb coconut sugar

• 1/2 tsp pumpkin spice

• 1/2 tsp baking powder

*Add all ingredients to a highspeed blender and then blend until well combined. To make a mini waffle, use 1/4 cup of the batter and cook according to the manufacturer’s instructions. A cooking spray might be needed. I used avocado oil. Cooking time is approximately 5-6 mins.

Protein Packed Energy Bites

These Energy Bites are perfect for the beach, a hike, or before an intense workout at the gym. Packed with tons of plant-based protein, these will keep your hunger at bay in between meals.

I love to make these at the start of each week because they keep really well when stored in the fridge. These are so much tastier, cleaner, and cheaper than your average store-bought protein bar too. They remind me of oatmeal cookie dough. So good!

Protein-Packed Energy Bites - makes about 15-17, 1.5” balls

• 1 cup pitted Medjool dates

• 1 cup gluten-free quick oats

• 1 cup walnuts

• 1/2 cup shredded coconut plus another 1/4 cup for rolling

• 1/4 cup chia seeds

• 1/4 cup hemp seeds

• 4 scoops vegan protein powder ( I like Vega Protein Made Simple, vanilla flavor for this recipe )

• 1 tsp cinnamon or pumpkin spice powder

• 1 tsp vanilla extract

• 1/4 tsp salt

• water ( 2-4 Tbs depending on desired consistency )

*Pit dates and then place in a food processor with all the other listed ingredients ( except for the water and 1/4 cup of the shredded coconut ). Pulse until well combined.

*Next, add water one tablespoon at a time. Check the consistency of the dough with each tablespoon. You want to be able to roll dough with your palms into a ball so make sure it’s not too crumbly.

*Then, Form dough into 1.5” balls and then roll in the remaining 1/4 cup shredded coconut.

Enjoy!