Gluten-free Pumpkin Waffles with Plum-Rosemary Compote and Coconut Yoghurt

Enjoy the cozy tastes of fall with these gluten-free pumpkin waffles paired with a tasty plum-rosemary compote and smooth coconut yogurt. Great for a cozy brunch or breakfast.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 cup canned pumpkin puree
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup almond milk
• 1 large egg
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup fresh plums, pitted and diced
• 1 tablespoon fresh rosemary, minced
• 1/4 cup maple syrup
• 1 cup coconut yogurt

Instructions:

In a large mixing bowl, combine the gluten-free all-purpose flour, almond flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt

In a separate bowl, whisk together the pumpkin puree, almond milk, egg, melted coconut oil, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until well combined

Preheat your waffle iron according to the manufacturers instructions and lightly grease it

Pour the waffle batter into the preheated waffle iron and cook until golden brown and crisp

While the waffles are cooking, in a saucepan, combine diced plums, minced rosemary, and maple syrup

Cook over medium heat, stirring occasionally, until the plums break down and the compote thickens about 5-7 minutes

Serve the pumpkin waffles topped with the plum-rosemary compote and a dollop of coconut yogurt

Enjoy your delicious gluten-free pumpkin waffles with plum-rosemary compote and coconut yogurt