Sweet, spiced, warming and delicious, these waffles are a perfect Halloween, Bonfire Night or Thanksgiving treat, but also make a lovely weekend breakfast. Sugar, gluten and dairy free.
In a food processor or blender, blitz the oats, flour, salt, baking powder and pumpkin spice until the oats have broken down and set aside. Mix the rest of the ingredients in a separate bowl, then stir the mixes together until combined. Heat a waffle iron and grease well with olive or coconut oil or butter. Pour the batter into the iron to cook the waffles for 1-2 minutes on either side. Serve the waffles with whipped cream (or coconut cream) or yogurt, more pumpkin puree and pumpkin spice mix. Drizzle with a little rice syrup to serve, if you like, just go easy to keep the sugar low.
*my pumpkin spice mix is a mix of 5 parts ground cinnamon (ceylon/true cinnamon, not cassia) to 1 part ground allspice, 1 part ground ginger and 1/2 part ground nutmeg. I usually start with 5 tbsp cinammon and work from there, but go to 10 tbsp if I'm going to use it a lot. Once made, it'll keep in an airtight container for 6 months-1 year.
**at this time of year I stock up on loads of sweet potatoes, squashes and pumpkins and bulk roast them until soft (I peel and chop the squash or pumpkin but bake the sweet potatoes whole and then peel when cool) and then blitz to a puree and freeze in 1 cup (250g) portions in jars, and freeze some in tablespoon portions in ice cubes trays for recipes that need smaller amounts like pumpkin spice lattes.