Gluten Free Vegan Pumpkin Waffles

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These were my culinary challenge for the “breakfast for dinner” themed supper club. The topic was so broad I found it hard to think of something that was creative enough, and within the challenge of cooking allergy free. I combined these with a dollop of Apple and Goat Cheese stuffing.

Equipment:
A Waffle iron, mixing bowls, a whisk or a strong fork

Ingredients
2 1/2 cups all purpose gluten-free flour
1/3 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ginger
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons coconut yogurt or rice yogurt
2 cups rice milk (I like vanilla!)
1 small pumpkin cooked and pureed
1/3 cup oil
2 teaspoons vanilla or Kahlua

Directions
Sift together dry ingredients. In a separate bowl, vigorously whisk together wet ingredients until well emulsified. Pour wet into dry and combine. Prepare waffles according to manufacturers instructions.

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