It’s pumpkin season! I love purchasing heirloom pumpkins of all varieties for their unique appearance and flavors. I decided to make some homemade pumpkin puree with a particularly warty looking pumpkin called The Galeux d’ Eysines, which is a popular French heirloom due to it’s incredible flavor. It’s also known as a “Peanut Pumpkin” since the warty spots on it’s skin resemble peanut shells. The texture of the flesh is silky and the flavor is somewhere between a pumpkin and a sweet potato. Mmmm. Made for some damn good waffles that my husband has requested I make every morning…for the past 2 weeks.
Pumpkin Waffle Ingredients:
3/4 cup pureed pumpkin (I prefer fresh over canned)
2 Tbsp sunflower oil
1/2 cup almond or soy milk
1/4 cup light coconut milk
1/4 cup water (if you are using homemade pumpkin puree that has a higher water content you can omit this)
2 tsp apple cider vinegar
2 Tbsp maple syrup
1 tsp vanilla extract
1 cup unbleached all-purpose flour
2 tsp baking powder
1/2 tsp fine sea salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
Lavender Syrup Ingredients:
1/4 cup dried lavender flowers
1-2 Tbsp freshly squeezed lemon juice
1/2-3/4 cup unrefined granulated sugar
You’ll first want to make the lavender syrup and I would recommend doing this a day in advance, or at least 2 hours.
Start off by making the lavender water. Combine 2 cups of water with the lavender flowers in a small sauce pan and bring to a boil. Reduce heat to medium and gently boil for 15 minutes. Strain the water into a container. Now you have lavender water!
Combine 1 cup of the lavender water, lemon juice and sugar in a small, heavy-bottomed sauce pan and set over medium heat. Stir occasionally and once the sugar has dissolved, reduce the heat to medium-low. Cook until the mixture has reduced by about half. This will take about 30-40 minutes. Remove from the heat and let the syrup cool in the pan for about 30 minutes before transferring it to a glass jar.
To prepare the waffles, in a large mixing bowl, whisk together the pumpkin, oil, both milks, water, vinegar, maple syrup and vanilla. Sift in the flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Continue whisking until there are no clumps, but try not to over mix the batter.
Make sure your waffle iron is hot before pouring on the batter. Depending on what kind of waffle iron you have, you may want to first coat it with a little cooking spray (I like to use canola oil spray, since olive oil has a stronger taste) before pouring on the batter.