I have never been terribly good at making breakfast for breakfast. Some people can whip up eggs on a moment’s notice, frittatas on a whim, biscuits and gravy whenever they feel like it, pancakes three times a week.
I am not one of those people. Breakfast for me is a cup of coffee, then usually either a granola bar and fruit or a green smoothie, which I’ve probably made with my eyes half-shut. Going out for breakfast is always fun, and once in a while I’ll mix it up with some overnight oats or something, but I never have time for anything more elaborate. Plus, I’m really bad at pancakes.
However, it’s fall. I had a weekend morning that was free and a half can of pumpkin puree to use up, plus a brand-new stovetop wafflemaker that we got for our wedding. Pancakes are a mess for me (they always stick, no matter how much butter or oil I use), but waffles are better. And even though I’m not always a fan of the big breakfast, Ben is.
Most important of all, I promised you two weeks of pumpkin recipes! Here’s a delicious, crispy, delicately maple-flavored waffle that also happens to be gluten-free, vegan, and free from refined sugar. Best of all, the pumpkin and extra baking soda act as the egg substitute, eliminating the hassle of making a flax egg. A little cinnamon, nutmeg, and cloves add to the festive autumnal flavor. If you’re feeling, like, nuts — you can top these with a tiny bit of pumpkin caramel chai ice cream and some candied pecans for a fall dessert waffle a la mode. Yum.
Pumpkin Spice Waffles
A vegan gluten-free waffle that’s full of fall flavor, not refined sugar. Top with pecans and dried cranberries for breakfast, or ice cream and candied pecans for dessert.
- 1 3/4 cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 1 cup gluten-free flour, such as Bob’s Red Mill All-Purpose
- 1/4 cup almond flour
- 2 Tbsp coconut flour
- 2 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- dash of cloves
- 2/3 cup pumpkin puree
- 1 tsp vanilla extract
- 2 Tbsp melted coconut oil (or other oil)
- In a glass measuring cup, whisk together the almond milk and apple cider vinegar. Set aside for a few moments and let curdle while you prepare the other ingredients.
- In a large bowl, whisk together the flours, baking soda, salt, and spices. Add pumpkin puree, melted coconut oil, vanilla, and almond milk mixture and stir until the batter is just smooth.
- Cook waffles according to the manufacturer’s instructions on your wafflemaker (mine was on the stovetop; one cup filled it, and after preheating, I cooked each waffle for 1 min, then flipped and cooked for another 2 minutes.
- Serve warm. Enjoy!
Confession: This salad came together mostly because I was cleaning out my fridge.
I had planned on just making a sprout salad. But then, I realized I had a random pomegranate sitting in my fridge — I have literally no idea why — as well as a bunch of lacinato kale I hadn’t used, pecans and pepitas leftover from making granola bars, and parmesan cheese that probably should be used sooner rather than later.
A hazy memory of this salad from Bon Appetit (and this adaptation by The Brass Blossom) convinced me that clearly, kale and brussels sprouts could live harmoniously in one salad bowl. Continue reading
Are you as relieved as I am that all the Thanksgiving food is soon to be over?
Don’t get me wrong, I love Thanksgiving, but it really is the most food-centric day of the entire year. With Christmas, you can get away with a ham and a ton of cookies; actually, scrap the ham. Just cookies. But Thanksgiving is so steeped in tradition and ritual, with practically absolute rules governing the food to be served. Turkey. Gravy. Stuffing. Potatoes. Sweet Potatoes. Cranberry sauce. Pie. It’s a lot of stress for people with alternative diets, especially those that eschew thing like wheat, grain and potatoes.
Here, I’ve gathered all of my remotely Thanksgiving-related recipes, in hopes that everyone can be inspired by the options out there. No, you don’t need marshmallows on those sweet potatoes; no, being gluten-free doesn’t mean giving up pecan pie. And almost everyone (except the vegetarians, sorry) can agree that bacon-wrapped almond-stuffed dates are pretty much God’s gift to humanity and should be treated as such.
Welcome to ABB Thanksgiving! Here, you’ll find Thanksgiving recipes designed to help you enjoy the holiday without sacrificing some of your favorite traditional items.
I love pecan pie. And I’m really not ashamed of it.
My first slice of pecan pie was almost two years ago at a barbecue joint in Dallas called Sammy’s. I had gone to Dallas to attend a wedding with my fiance (then boyfriend), and he was incredibly excited to introduce me to “real” Texas barbecue.
Sadly, while the brisket and pork and whatever else I ate was good, it didn’t compare to that pecan pie. I had no idea what it even was — my image of pecan pie had been nothing like the rich, super-sweet, almost caramel filling offset by a flaky pie crust and topped with perfectly toasted pecans that was set before me.
I love fall. There is something about the crisp, cool air — something about the leaves beginning to turn gold after a brilliantly green summer — that almost makes me look forward to the winter ahead.
Mostly, it’s pumpkin season. Every corner coffee shop is offering pumpkin muffins, pumpkin lattes and loaves of gingery pumpkin bread. When my fiance and I were first dating (and, actually, slightly before), I baked him loaf after loaf of perfect pumpkin bread, laced with ginger, nutmeg, cinnamon and allspice. To this day, he swears it was a large factor in our relationship becoming serious. Continue reading