My best friend, Clara, and I are huge fans of the TV series Parks and Recreation. We’re all for the star of the show: female empowering, gal pal supporting Leslie Knope. In the 22nd episode of the show Leslie created Galentine’s Day; traditionally celebrated the day before Valentines Day it’s the perfect chance to get your best women together and celebrate! After all, romantic relationships can be fleeting and messy, with Valentine’s Day being pretty cruel to some single ladies out there… but friendships and Galentine’s Day have your back! Clara and I decided this year that we’ll be celebrating Galentines by making Leslie Knope’s favourite food stuff: WAFFLES!

… Except I can’t eat sugar or gluten so we had to get a little creative and came up with a ‘will it waffle’ challenge featuring three of my favourite batters:

Originally I used my favourite pumpkin cupcake recipe for the second waffle but it split as I opened the waffle iron and stuck to either side! Regardless, it was bloody delicious. But not quite up to presentation standards… Still, I bashed on- determined to create a pumpkin flavoured waffle. Where I had previously used 350g of almond butter I instead substituted 350g of almond flour and a dash of almond milk.

Yes, ‘a dash’… I’m terribly sorry.

I too hate seeing the term ‘a dash’ in a recipe. It’s horrendously subjective! But it needs to be used since different brands of pumpkin puree (and the homemade version) all have very different consistencies and will thus require differing amounts of added liquid. I will leave this in your capable hands and trust you know the consistency of a batter.

You can do this. I believe in you.

Using almond flour worked brilliantly and I finally managed to make the gluten free, sweet waffle of my dreams! The first and third recipes are exactly the ones we used in the video. All three are very easy to put together because Galentine’s Day should never be stressful. Let’s begin with my most controversial waffle recipe… It might seem strange but it’s actually delicious and an excellent way to encourage veg-haters to try something new:

Celeriac Waffles Recipe:

Yes, that says ‘Celeriac’. No, it’s not disgusting. Yes, it does look like an Ood(sorry if that just put you off eating)

 

450g grated celeriac

2 eggs

½ tsp garlic granules

½ tsp onion granules

½ tsp salt

½ tsp ground black pepper

  •      Heat the waffle iron and grease if necessary.
  •      Combine all ingredients in a large bowl.
  •      Dollop batter into the waffle iron (about ¼ cup or 60g per waffle)
  •      Cook for 5 minutes

Notes

I genuinely deeply enjoyed these waffles. I kept a batch in the fridge for the next day and crisped them up in the oven to use like toast for cream cheese and smoked salmon. It tasted so good I almost cried.

If you’re a weirdo like me who enjoys mixing sweet and savoury things then I would say ‘go for it’ and liberally sprinkle the sweetener of your choice over the top of these babies. They’re so crêpe-y and delicious!

 

 

Pumpkin Waffles Recipe:

 

350g almond flour

175g pumpkin puree

15g powdered Splenda

2 medium eggs

½ tsp baking powder

1 tsp vanilla essence

½ tsp cinnamon

½ tsp ginger

¼ tsp sea salt

  •      Heat the waffle iron and grease if necessary.
  •      Combine all ingredients in a large bowl.
  •      Dollop batter into the waffle iron (about ¼ cup or 60g per waffle)
  •      Cook for 7 minutes

Notes

Remember that almond flour is not the same thing as ground almonds; it is a lot finer! You can find almond flour in some supermarkets, health food shops and I’ve even found it in Middle Eastern corner shops before… But if you can’t lay your hands on almond flour (then substitute for other, similar flours. You could use coconut flour but make sure to use less of it because it soaks up every darn bit of moisture around!

If you’re using regular sugar rather than Splenda then just times the amount by 10. This recipe is equally delicious with the sweetener taken out entirely.

Serve with whipped cream and maple syrup!

Sweet Potato Waffles Recipe:

 

600g mashed sweet potato (skins removed)

2 large eggs

300g grated cheddar cheese

½ tsp salt

½ tsp ground black pepper

½ tsp baking powder

¼ tsp garlic powder

  •      Heat the waffle iron and grease if necessary.
  •      Combine all ingredients in a large bowl.
  •      Dollop batter into the waffle iron (about ¼ cup or 60g per waffle)
  •      Cook for 5 minutes

Notes

I vastly overfilled the waffle iron on this one but it still held together remarkably well despite being not-entirely-cooked in the centre. Don’t be me though, do actually follow the advice on the side of the waffle box.

This recipe would be AMAZING with bacon on top… I can’t actually process bacon so I haven’t eaten it in 10 years but the smell alone tells me that everything is better with bacon.

It would also be lovely with 3 tablespoons of chopped chives in the mix and some grated Parmesan on top!

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