This month’s Recipe Redux theme is all about tea and using tea as an inspiration for healthy dishes. I just love Chai and created my own blend back in the winter when I made my Hot Chai Dark Chocolate Mix. Using tea as an inspiration, I whipped up this batch of Pumpkin Chai Waffles. Yes, pumpkin is usually a fall flavor, but I love it year round and canned pumpkin makes it easy to have whenever I have a hankering.
These waffles are great topped with fresh fruit, peanut butter or drizzled with a little maple syrup.
Chai Spices
Author: Ann Dunaway Teh
This is a great blend of chai spices that can be used a variety of ways for an authentic chai flavor.
Ingredients
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground allspice
- ½ teaspoon ground ginger
Instructions
- Mix all of the spices together and store in an airtight container.
- Yields 3¾ teaspoons
Pumpkin Chai Waffles
Author: Ann Dunaway Teh
Serves: 6-7 waffles
Ingredients
- 1½ cups white whole wheat flour
- ½ cup ground golden flax
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon chai spices
- 1 cup canned pumpkin
- 2 eggs
- 2 cups milk
- 3 tablespoons brown sugar
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla
Instructions
- Preheat waffle iron.
- In a bowl, mix together the dry ingredients, flour through chai spices.
- In a separate mixing bowl, mix together the wet ingredients, pumpkin through vanilla.
- Mix the wet into the dry, being careful not to overmix the batter.
- Scoop batter onto waffle iron and cook according to directions until golden brown. Serve with fresh fruit and a drizzle of maple syrup if desired.
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