Good morning (or afternoon or evening, I guess it depends on when you read blogs)! Anyone else feeling Marvelous? I know I am thanks to Katie for encouraging me to put my best foot forward to start the week!
I have no idea how it's been a month since I wrote anything here. This summer seems to have flown by. I'm on a no regret plan these days though. Sure, there have been so many things that I wanted to share, but I really just took the time to enjoy the boys this summer. I haven't even picked up my real camera to take food pictures at all. That means you get to suffer with intagram pictures for a while...
Sadly, today really marks the end {of summer} for them. We have orientations for both schools today. The kids are really dreading it and so are Tony and I. The boys are now at the ages that they are so easy to get along with and having them around is like having a friend around all the time. Jay is now a sophomore in high school and Max is a 7th grader in middle school. Where in the world has time gone? Now we are heading into crazy schedules and sleepy kids. This means we can't have brunch together every morning...
Speaking of brunch, we had one last big brunch of the summer with the boys yesterday celebrating with our favorite fall flavors. Yeah, if the kids have to go back to school, we want fall here now. On the menu was pumpkin waffles served up with 7 minute icing and pumpkin spice syrup we got last fall from the apple orchard. Can't wait to go back again!
These were so good and definitely hit the spot for a fun brunch treat! I tripled the recipe and used a whole can of pumpkin. These freeze perfectly so don't be afraid to make a bunch. I'm all about making life a little easier during the school mornings.
Gluten Free Pumpkin Waffles
(makes about 5 square waffles)
3/4 cup chickpea flour (I use Bob's Red Mill)
1/4 cup sorghum flour or quinoa flour (I use Bob's Red Mill)
2 TBSP rice bran or cornstarch (I use Bob's Red Mill)
1 TBSP baking powder
1 tsp cinnamon
pinch of cardamom
pinch of freshly grated nutmeg
stevia to taste (I have used vanilla NuNaturals drops and Tagatose)
3/4 cup water or almond milk (I use Almond Breeze Unsweetened)
1/4 cup egg whites (or one egg or flax/chia gel)
1/2 cup pumpkin puree
Combine the dry ingredients in a bowl. Then add your wet ingredients. Mix well and cook according to your waffle iron directions.
Since we were taking it easy and enjoying the morning, this meal called for a little French press coffee. I'm really going to miss these lazy morning...
Anyone else ready for fall? This week is going to be crazy! I hope you all have a great one!
Labels: breads, breakfast, gluten free, main course, quick bread, vegetables |
Oh man those look fantastic! And how is summer nearing an end already???