That’s the goal right? To regain and maintain balance in your life. To be well rounded. Fair, equal composed.. sane. Well these waffles turned out to be a recipe for all of that. Pumpkin Maple Miso Waffles. They are sweet. They are salty and they have that full on comforting fall vibe. Maybe waffles and mental well being don’t feel analogous to you but personally I consider waffles to be one of my love languages and these here taste like love and sanity to me. Feeding myself well is my daily love letter to me. It tells my body that I love it and I want it to stick around. It says “Hey babe, you are welcome here. Sit with us and pass the maple syrup.” On top of being nutrient dense they have plenty of fiber, potassium, vitamin A and B6. Both pumpkin and miso are fiber rich. The sweetness comes naturally from the roasted pumpkin and maple syrup. The two pair famously and you get a little zinc boost from the maple syrup. Zinc is all over the news these days as the virus lingers and zinc is suddenly being widely recognized for its antiviral properties. It is zinc’s time to shine. The saltiness comes entirely from the miso, my favorite fermented condiment that doesn’t find its way into my breakfast often enough. So without further ado… here’s the recipe.

Day 261: Pumpkin Maple Miso waffles topped with butter, pears, pumpkin seeds and maple syrup.

• 1 1⁄2 cups  all purpose flour

• 3 teaspoons  baking powder

• 1⁄2 teaspoon baking soda

• 1 Tbsp miso

• 2 Tspn maple syrup

• 2 eggs

• 1/4 cup cane sugar (or alternative sugar)

• 1 cup pumpkin purée (canned or make your own)

• 1 2/3 cup almond milk (or whatever milk feels good for you, I would have used coconut milk if I hadn’t run out)

• 4 tablespoons butter, melted and cooled

Whisk all your dry ingredients, whisk all your wet ingredients and then combine them. I made 11 large waffles with this recipe. Dropping a 1/3 of batter into the waffle iron at a time. I ate two, threw a few to the neighbors and then froze the rest for future toaster waffle bliss. Highly recommended.
to make your own pumpkin puree simply chop your pumpkin in half, spoon out the seeds, drizzle with olive oil, roast at 325 for 30 or so minutes, until soft and golden. The kitchen will smell like pumpkin when it’s getting about time to pull them. Cool for a bit, chop it down to fit in your food processor to blend. I added a little coconut oil as I was blending it down to smooth it out and help the purée move in the processor. Just eye ball it and add it slowly. The amount of oil you need will depend on how much pumpkin you have. Then.. voila! You’re ready to make breads, pies, waffles, soups, hummus, ravioli filling, the the possibilities are endless.