Makes: 2 waffles
Ingredients:
BATTER
200 g pumpkin peeled, steamed and pureed
111 g almond flour
2 scoops USN BlueLab™ 100% Whey Protein, Vanilla flavour
2 tsp. baking powder
1 tsp. xylitol
2 tsp. mixed spice
2 tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp ground cloves
2 egg whites
50 ml coconut oil melted
1 tsp. vanilla essence
FROSTING
50 g cream cheese, plain
15 ml cold water
3 tsp. xylitol
1 tsp. vanilla essence
Method:
1. Preheat the waffle iron.
2. Combine almond flour, USN BlueLab™ 100% Whey Protein, baking powder, xylitol and spices in a bowl.
3. In a separate bowl, froth the egg whites and add the cooled melted coconut oil and vanilla essence.
4. Add the coconut oil, vanilla essence, egg whites and pureed pumpkin to the dry ingredients and mix using electric mixed for 30 seconds until combined.
5. Pour half the mixture into the waffle iron and bake for 4 minutes, rotating once.
6. Combine all frosting ingredients, mixing until xylitol is dissolved and mixture is smooth. Scoop into a piping bag and drizzle over hot waffle.
7. Serve immediately.
Recipe by Micaela Markides