200 grams PomPom Paddock
1 tablespoon baking powder
¾ teaspoon salta
¼ teaspoon allspice
1½ teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
3 large eggs
1 cup plain unsweetened almond milk (or any milk of choice)
½ cup melted coconut oil or 7
tablespoons unsalted butter, melted
½ cup pumpkin puree
3 tablespoons maple syrup
1 tablespoon vanilla extract
In a large mixing bowl, mix through and combine the PomPom Flour, baking powder, salt, cinnamon, ground ginger, nutmeg and all spice.
In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, pumpkin purée, maple syrup and vanilla extract. Whisk until the mixture is thoroughly blended.
Pour the liquid mixture into the PomPom Flour mixture. Stir with a large spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the PomPom Flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
At PomPom Paddock we unleash your culinary
creativity through simple and super nutritious, plantbased products.
We’re so excited to launch our signature cauliflower
flour – a bespoke blend of gluten and wheat free
produce, freshly picked and perfected to create the
ultimate wholesome, cup for cup flour replacement.
Share the love with your family and friends to
experience guilt-free giddy gratification from your
cupcakes, muffins, pizzas and other delights and use
as an extra serve of vegetables in your children’s
sweet & savoury creations,
They’ll thank you for it … one day!
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