By: Alysa Bajenaru
Posted on: September 21, 2015
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Whole grains are clearly important for everyone, but maybe even more so in a gluten-free diet, where many gluten-free substitutes are highly processed and lacking in whole grains and vital nutrients. That’s why I love Van’s waffles. Van’s gluten free whole grain mix – used for their Ancient Grains waffles – combines brown rice flour, teff, buckwheat, sorghum, amaranth and quinoa. What a line-up!
Because it’s fall and I have pumpkin on the brain, I wanted to share this fun way to top your whole grain Van’s waffles. Pumpkin butter is quick and easy to make, and your whole family will love it. My kids ask for Van’s waffles with pumpkin butter every morning!
Ingredients1 (15 oz.) can pumpkin puree, ½ cup apple juice (or apple cider), ½ cup coconut sugar, ½ teaspoon ground nutmeg, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, 1 teaspoon ground ginger, GF Ancient Grains Waffles,
In a saucepan over medium-high heat, combine all ingredients and stir well. Bring to a boil, then reduce heat and cover. Simmer for 30 minutes, stirring frequently. (If you have a gas stove, and the mixture is still bubbling on the lowest setting, turn the heat off and leave the saucepan covered on the stove. The trapped heat will continue working without over-cooking the pumpkin butter). Let cool, then refrigerate and serve cold on Van’s waffles.