Chai Butternut Squash Chia Waffles

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Paleo - Low-Carb - Dairy Free - Refined Sugar Free

I honestly never thought, until writing it out that Chai and Chia doesn’t exactly slip off the tongue when used together in the same title but I did my best in arranging it so you weren’t left thinking about it too much. Originally it was Butternut Squash Chia Chai Waffles…like what the what? 

It’s October though, my very favourite time of year. Being my birth month has nothing to with it, swear! But this month always makes me think warm thoughts about spending Thanksgiving with family and friends all of the good flavours and smells associated with this time of year – specifically squash.

Sweet or savoury, you really can do so much with winter squash. Where I’m usually drawn towards roasting it for soups and savoury dishes I thought I try my hand at something sweet with a hint of chai spice.

I recently attempted to make some low carb pancakes, which are definitely my nemesis. I can never seem to get them right, the consistency is always a touch off and flipping usually results in harsh language and followed by some other form of breakfast.

Waffles I think are more forgiving and considerate. They’re like, here, let me hold that syrup for you in these convenient boxes…SO NICE right?

I suggest pureeing the butternut squash for this the night before so you’re just ready to mix the ingredients together and have it ready to pop in the waffle maker for breakfast but peeling and boiling the squash doesn’t take to long either and is total doable. The recipe calls for 3 Cups but I cooked and pureed a whole butternut squash since I have a couple of recipes coming down the line! You can simply put it in the freezer and use it at another time, thaw it and add it to a sauce or smoothie.

Now these waffles are ‘lower’ carb but they aren’t as friendly for the Keto peeps (sorry), they are however Paleo, Gluten Free, Dairy Free, and all in all a healthier treat.

I drizzled mine with my favourite peanut butter and a bit of pure maple syrup and topped it with some hazelnuts and my favourite grain free, gluten free granola because I like my waffles fancy.

Also, if you’re not a big fan of chai which seems like crazy talk to me, you can switch it out for another spice, pumpkin spice or straight up cinnamon perhaps.

Waffle Wednesday (or any day) with this Fall treat! If you try it out, let me know! Tag your Insta goodness #extraforavocado or leave a comment below and share your thoughts.

INGREDIENTS

3 Cups of Butternut Squash (Cooked and pureed)

3 Eggs

3/4 Cup of Coconut Flour

1/4 Almond Flour

1 Tbsp Chia Seeds

1/4 Tsp Grey Sea Salt

1 Tsp of Chai Spice (Ginger, All Spice, Cardamom, Nutmeg, Cinnamon, Cloves)

1 Tbsp Vanilla Extract

2 Tbsp Avocado Oil

2 Cups of Unsweetened Almond Milk

Tbsp of Melted Coconut Oil for Greasing the Waffle Iron

Your favourite toppings!

 

 

INSTRUCTIONS

Peel and cube butternut squash. In a large pot of boiling water, cook butternut squash until fully cooked and soft enough to mash.

Drain squash and blend to make a puree.

Preheat waffle iron (I generously brushed mine with coconut oil, since I find lower carb waffles are prone to sticking)

In a large bowl combine puree with remaining indregients and mix until well blended.

Pour waffle mixture onto iron and allow to cook until golden brown and slightly crisp.

Serve immediately with your favourite toppings!

 

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