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Drink & Dish: Pumpkin Waffle French Toast

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Light and fluffy gluten-free pumpkin waffles turned into sweet, pumpkin french toast for the best of all breakfast worlds. Do you love pumpkin as much as I do? Check out my other pumpkin recipes.

Pumpkin Waffle French Toast #glutenfree

You know what I don’t really understand? When people eat brunch at 2 pm. I mean isn’t the entire point that it’s supposed to be between breakfast and lunch? You know, because you sleep past breakfast. Well, I don’t. I have an internal clock and 6:30 is considered sleeping in for me. When I say brunch, I mean 10am and that’s like…we’re eating at 10am because I’ve been up for 4 hours and could have already eaten, and then been hungry again by now. I’ve always had a big appetite.

Pumpkin Waffle French Toast #glutenfree

And I’m not one of those easy going hungry people either. Nope. Cranky, irritable, and hangry (hungry/angry) is more my style. Not to mention dramatic. I can’t even tell you how many times I have told Steve that I was “literally starving to death” or that “I have never been so hungry!”

Pumpkin Waffle French Toast #glutenfree

10am really is the right time. Wake up, drink coffee, start cooking, and by the time you’ve become a fully developed human being (it takes me a workout, or at least an hour), people start arriving, and you’ve become at least mildly pleasant.

Pumpkin Waffle French Toast #glutenfree

So let me explain this french toast to you. It’s really pretty simple. You take a waffle–any waffle, but preferably this pumpkin one–and you soak it in some French toast batter (do you call it batter? it’s not really a batter? you get the point…) for an hour or so, then you just pan fry it up like regular french toast. It truly is the best of all breakfast worlds. A couple things to note: If you use homemade waffles, you want them to be cooked crispy, and 1-2 days old, otherwise they will get soggy. If you’re using a frozen waffle, toast it first.

Pumpkin Waffle French Toast #glutenfree

For our final fall episode of Drink & Dish, Nicole and I went with a harvest brunch (in case my entirely too long rant about brunch time wasn’t an indication…). Nicole makes a delicious pumpkin chai latte that is so warm and comforting, it will knock your socks off! Also, don’t forget to subscribe to Drink & Dish on YouTube!

In addition, I have an important announcement! After hearing that many of you were worried about completing the Drink & Dish video challenge in the time allotted, we have decided to extend it all the way to New Years! We really want to see as many people as possible succeed with their videos, so you still have plenty of time to enter!

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Drink & Dish: Pumpkin Waffle French Toast

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 40 minutes

Yield: 8-10 servings

Serving Size: 1 waffle

Drink & Dish: Pumpkin Waffle French Toast

Light and fluffy gluten-free pumpkin waffles turned into sweet, pumpkin french toast for the best of all breakfast worlds.

Ingredients

    For the pumpkin waffles:
  • 2 cups gluten-free baking blend
  • 1 tbsp baking powder
  • 1 tbsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • Dash salt
  • 1/4 cup pure maple syrup
  • 1 3/4 cup reduced fat buttermilk
  • 3 eggs, lightly beaten
  • 1 cup canned pumpkin
  • 2 tsp vanilla extract
    • For the french toast:
  • 1 cup pumpkin puree
  • 2 eggs + 8 egg whites
  • 2 cups unsweetened almond milk
  • 1 1/2 tbsp vanilla
  • 1/4 cup pure maple syrup
  • 1 1/2 tbsp pumpkin pie spice

Instructions

  1. To make the waffles, in a large bowl whisk together baking blend, baking powder, cinnamon, pumpkin pie spice and salt.
  2. In a medium bowl, whisk together wet ingredients. Gently fold wet ingredients into dry until just combined. A few small lumps are fine--you do not want to overmix. Let stand for 10 minutes.
  3. Meanwhile, preheat waffle heater. Spray with nonstick spray. Once batter has rested, cook until lightly browned and edges are crisp, about 10 minutes.
  4. To make the french toast, in a large bowl beat together pumpkin, eggs, almond milk, vanilla, maple syrup, and pumpkin pie spice. Place waffles in a large shallow dish and cover with pumpkin/egg mixture. Cover and refrigerate for 1 hour.
  5. Spray a large skillet with nonstick spray. Cook each waffle until browned and edges crisp, about 5-7 minutes per side. Serve immediately with maple syrup and fresh berries if desired. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.

Notes

Best with crisp-cooked day old waffles. You may use frozen waffles or any waffle you'd like. This is a huge recipe that can easily be halved or quartered.

http://www.arismenu.com/drink-dish-pumpkin-waffle-french-toast/

Cornbread Waffle Tacos {gluten-free}

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Cornbread Waffle Taco #glutenfree

Yes. The waffle is the shell, get it? Then there’s guac, taco meat, goat cheese, pretty much heaven.

Cornbread Waffle Taco #glutenfree

Some of my favorite recipes on this blog weren’t even my idea in the first place. It was Nicole that suggested I make a chicken enchilada dip. And the jalapeno popper hot dogs were way more Heather’s idea than mine. And this taco? It’s a spin off what I remember Heather telling me about something she ordered at a food truck. It’s wayyyy too cool for me to actually come up with the idea on my own.

Cornbread Waffle Taco #glutenfree2

But, I do have to say I feel pretty awesome for making something that sounded ridiculously indulgent at least masquerade as a healthy meal. Oh, and for making literally this bomb gluten-free waffle. I’m still figuring out gluten-free things in the kitchen (the husband found out he was intolerant a few months ago), but these babies were a total win on the first try!

Cornbread Waffle Taco #glutenfree

As we were eating, Steve looked at me and admitted that he real skeptical when I told him what we were having for dinner, but had his mind changed 100%. It’s one of those things that some people hear and think “that sounds weird”, but I hear and think”THAT SOUNDS DELICIOUS!” There are several components, but honestly it’s really easy to make, and I think the entire thing took me about half an hour. I probably spent longer photographing it than I did eating it (#foodbloggerproblems). You can make the guacamole ahead of time (I just make it right at the beginning), prepare it while your meat cooks, or just buy some if that’s easier. You start the meat while the waffle batter rests (so important!!), and then cook the waffles as your meat soaks up the seasoning, and voila! Everything comes together around the same time. I love it when that happens!

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Cornbread Waffle Tacos

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6 servings

Cornbread Waffle Tacos

These cornbread waffle tacos are a unique and delicious play on sweet, savory and spicy flavors all coming together.

Ingredients

    For the guacamole:
  • 2 extra large avocados, peeled and pitted
  • 1 lime, zest & juice
  • small handful fresh cilantro
  • 3 cloves garlic, finely chopped
  • 1/2 jalapeno, finely chopped (remove stems and heat for less heat)
  • 1 tsp cumin
  • generous pinch each salt and pepper
  • For the waffles:
  • 1/2 cup corn flour
  • 1/4 cup fine cornmeal
  • 1/4 cup almond meal
  • 1 tsp baking soda
  • 1 egg, lightly beaten
  • 3/4 cup reduced fat buttermilk
  • 1 tbsp melted coconut oil
  • 1 1/2 tbsp honey
  • For the taco meat:
  • 1/2 sweet onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, finely chopped
  • 1/2 tbsp olive oil
  • 20 oz ground turkey breast (or 93% lean ground turkey, or 96% lean ground beef)
  • 3 tbsp taco seasoning (preferably homemade, or at least reduced sodium variety)
  • pinch cinnamon
  • 1/2-3/4 cup water
  • For serving:
  • Freshly crumbled goat cheese (or any cheese you'd like)
  • Chopped green onions
  • Hot sauce (optional)

Instructions

  1. To make the guacamole, combine all ingredients in a large bowl. Blend using an immersion blender until smooth. I prefer a smooth guacamole for this recipe, but you may use a fork/spoon and mix together a chunkier one.
  2. To make the waffles, whisk together corn flour, cornmeal, almond meal and baking soda in a large bowl. In a medium bowl, whisk together egg, buttermilk, coconut oil and honey. Very gently, fold wet ingredients into dry until just combined. A few small lumps may remain. Do not over mix. Let rest for 10 minutes.
  3. While your waffle batter rests, heat onion, garlic and bell pepper in olive oil in a large skillet over medium heat until fragrant, about 3 minutes. Add ground turkey and cook until turkey is fully browned. Add taco seasoning and cinnamon. Slowly add water until the meat has reached your desired level of liquid (some will cook out, so add a little more than you'd think). Increase heat to bring liquid to a light boil, then reduce to simmer.
  4. While meat simmers, cook your waffles by adding approx 1/4 cup batter to your waffle maker at a time (more if you have a large waffle maker--eyeball it). Cook until waffles are golden and cooked throughout, about 5 minutes (mine has a light that goes on when they're finished).
  5. Spread cooked waffles with guacamole, then add taco meat and additional toppings. Serve immediately. Leftover waffles, taco meat and guacamole should be stored separately and refrigerated in an airtight container. Guacamole will last about 3 days. Waffles and taco meat will last 5-7 days.

Notes

There are a million things you could also add on top such as plain Greek yogurt, salsa, tomatoes, cilantro, corn, beans, etc.

http://www.arismenu.com/cornbread-waffle-tacos/

Skinnified Sunday: Chicken & Waffles

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Oh, yes I did.

So, I had never even heard of eating chicken and waffles together, until my friend Ryan mentioned it a couple of years ago. I told him that was gross and that I would never ever eat that.

I’m a big fat liar. So as punishment, I washed my mouth out with huge forkfulls of chicken and waffles. Fair enough.

You know what? It really is freaking delicious. Somewhere along the lines of all my hating on the concept, I got intrigued. Kind of like how I developed my love for Justin Beiber. Yes, I love the Beibs. I understand if that makes you want to never come back, but I just can’t deny it! I’m not too worried though, I will keep you here with waffles. Chicken & Waffle.

Have I mentioned how much I lllooooovvvveeee sweet and savory combos? Almost as much as my love for sweet and salty. Sweet and spicy is good too. Basically I have the world’s biggest sweet tooth, and if I could make all my meals taste like dessert, I absolutely would.

And that, my friends, is why I give you these delicious, sweet, crispy on the outside, soft and cake-like on the inside waffles, topped with crispy faux fried chicken, and sweet maple syrup. AZ peeps, you don’t even have to go to LoLo’s!

Waffle recipe adapted from Bon Appetit. The chicken is just my version of “fried” chicken.

Original waffle recipe:

  • 2 cups peeled, 1/2″ cubes red-skinned sweet potatoes
  • 1 cup whole milk
  • 2 large egg yolks
  • 1/4 cup (packed) light brown sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 teaspoon freshly grated peeled ginger
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon freshly grated nutmeg
  • 6 large egg whites, room temperature
  • Nonstick vegetable oil spray
My Swaps:
  • 1/2 recipe
  • Reduced fat buttermilk and unsweetened vanilla almond milk for whole milk (-fat, -calories)
  • Egg substitute for egg yolks (-fat, -calories, -cholesterol)
  • Sugar free maple syrup for some of the brown sugar (-sugar, -calories)
  • Butter (-fat, -calories, -saturated fat) <–usually I would replace with applesauce or yogurt, but I accidentally just completely missed that part while cooking it, and didn’t realize it until it came time to write up the recipe! Obviously was not super vital to the dish 🙂
  • Whole wheat pastry flour for all purpose (+fiber, +protein)
  • Pumpkin pie spice for ginger, cinnamon, cloves and nutmeg (+ease)
  • Added vanilla extract (+yum)
  • 1 (4 pound) chicken, cut into pieces
  • 1 cup buttermilk
  • 2 cups all-purpose flour for coating
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 2 quarts vegetable oil for frying
My Swaps:
  • Chicken breast for whole chicken (-fat, -calories)
  • reduced fat buttermilk + egg whites for buttermilk (-fat, -calories)
  • Crushed cornflakes and panko for flour (+cruch, +yum)
  • vegetable oil (-fat, -calories, -saturated fat) <– 2 quarts?!?!?!

Skinnified Chicken & Waffles

yield 4-6 servings

For the waffles:

  • 1 medium sweet potato, roasted
  • 1/4 cup reduced fat buttermilk
  • 1/4 cup unsweetened vanilla almond milk
  • 1/4 cup egg substitute
  • 1 tbs light brown sugar
  • 1 tbs sugar free maple syrup
  • 1 tsp pumpkin pie spice
  • 3/4 cup + 2 tbs whole wheat pastry flour
  • 1/2 tbs baking powder
  • dash salt
  • 3 large egg whites, room temperature

For the chicken:

  • 3 chicken breasts, approx 8 oz each
  • 1 egg white, beaten
  • 1/4 cup reduced fat buttermilk
  • 1/2 cup crushed cornflake crumbs
  • 1/2 cup whole wheat panko bread crumbs

Directions:

  1. Pierce sweet potato several times with a fork, and roast at 400 degrees for 1 hour.
  2. In a medium bowl, whisk egg white and buttermilk (for the chicken) together and set aside.
  3. In a medium bowl, combine cornflake crumbs and panko.
  4. Place a wire cooling rack inside of a large baking sheet. Spray thoroughly with nonstick spray.
  5. Take chicken breasts one at a time through egg white/buttermilk wash, then coat with cornflake/panko combo, then transfer to prepared wire rack.
  6. When sweet potato has finished cooking, reduce oven heat to 375, and bake chicken for 40-45 minutes, until juices run clean.
  7. Meanwhile, peel sweet potato and remove of skin (or eat the skin, because it’s delicious). Transfer skinned sweet potato to a large bowl and beat with a hand mixer for 1-2 minutes.
  8. Beat in milks, eggs substitutebrown sugar, syrup, and pumpkin pie spice. In a separate bowl, whisk together flour, baking powder and salt, then beat dry ingredients into wet.
  9. In a medium bowl (yes, I was using pretty much every single mixing bowl in my house for this one), beat room temperature egg whites until stiff peaks form. You will need your beater/mixer on the highest setting, and it takes longer than you think.
  10. Fold in half of beaten egg whites to waffle batter. Then slowly fold in remaining half in two batches until just combined.
  11. Let the batter sit until the chicken is almost ready to come out of the oven. Then transfer batter in increments (depending on the size of your waffle iron–I generally use 1/2-2/3 cup per waffle) onto sprayed waffle iron. Cooking time will depend on the iron. Mine has a little light that goes off when they’re cooked.
  12. Transfer waffle to serving plate, top with 1/2 cooked chicken breast, and add light butter and syrup if desired.

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