Recipe

#Repost @terianncarty

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#Repost @terianncarty
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Toronto, Ontario

Butternut Squash waffles for a mid day savoury snack🤤 I had leftover batter in the freezer (yes it freezes super well!) so decided to defrost and make us a savoury treat yesterday. All of my waffles could be dressed sweet or savoury as I don’t add sweetener to my batters and using squash upped the nutrition level. So good!
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BUTTERNUT SQUASH WAFFLES

🧇2 cups cashew milk
🧇1 tbsp apple cider vinegar
🧇1 tsp vanilla
🧇1/4 cup pumpkin seed oil (or avocado)
🧇1/2 cup steamed and mashed butternut squash
🧇1 cup buckwheat flour
🧇1 cup oat flour
🧇2tbsp ground flax
🧇1 heaping tsp pumpkin spice
🧇1/2 tsp fine salt
🧇1 tbsp baking powder
🧇1/2 cup water

In a large measuring cup measure out cashew milk, add in ACV vanilla, oil, and steamed squash. Whisk to combine. In separate bowl whisk together dry ingredients. Add wet to dry. Fold in dry and wet and add in water. Your batter will be thick! Preheat waffle iron and spray with nonstick coconutjusteatrealfood #pproximately 1 cup of batter and place on iron🧇
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