¾ Cup Whole Wheat Flour
¾ Cup AP Flour
½ Cup Wheat Bran
2 tsp Baking Powder
¼ tsp Baking Soda
½ tsp Salt
1 Cup Buttermilk
¾ Cup Pumpkin Puree
¼ Cup Canola Oil
2 Eggs
2 tsp Vanilla
2 TBSP Maple Syrup
Soak the bran and the buttermilk in a nonreactive container for ten minutes before preparing the recipe
In a large bowl, stir together the flours, baking powder, baking soda and salt. Add the buttermilk bran mixture, pumpkin puree, oil, maple syrup, eggs and vanilla and whisk until well blended.
Preheat your waffle iron and spray it with nonstick spray or brush it with oil. Add enough waffle batter to the hot iron to cover but not overflowing. Cook the waffle for two to three minutes or until crispy. Keep warm in a 200F oven while the rest are being made.
Yield= 6-8 Large Waffles
Candied Pecans
3 Cup Pecan Pieces
¾ Cup Sugar
¼ Cup Cinnamon
1 tsp Cayenne Pepper
2 TBSP Water
In a stainless steel sauce pot combine sugar, cinnamon and water and heat until smooth, add the pecans and stir for two or three mutes to properly incorporate. Preheat the oven to 325F. Spread the Pecans onto a greased cookie sheet. Bake for 3 12 minute intervals stirring the nuts in between.
Granola Clusters
3 Cups Rolled Oats
1 Cup Shaved Almond
1 Cup Sweetened Coconut
¼ Cup Pistachio
½ Cup Molasses
¾ Cup Packed Brown Sugar
¼ Cup Peanut Oil
1 Cup Golden Raisins
1 TBSP Water
1 tsp Salt
Preheat oven to 250 degrees F.
In a large bowl combine the Oats, Nuts and Coconut.
In a separate bowl combine the Molasses, Brown Sugar, Oil, Water and Salt. Combine both mixtures and pour onto 2 Cookie Sheet Pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.
Topping
½ Cup Goats Milk Butter Room Temperature
1 Cup Vermont Maple Syrup Warmed
Spread Goats Milk Butter over Waffle, top with Candied Pecan, Granola Cluster and then Maple Syrup
