This week is pretty hectic. I went back to work at a new school on Monday and Martin’s brother arrived on Tuesday! He’s the first person to come visit us since we’ve been living in Germany. We’re having fun walking around the city, showing him our favourite spots. It’s kind of funny because we always forget that he doesn’t understand a word of what people are saying. We’re not taking our translation jobs very seriously…
But on the bright side, being exposed to German is making him want to learn this crazy language too and he’s been practicing on Duolingo assiduously. That’s actually what happened to us and how we ended up moving here in the first place! We’ll have to wait and see if he falls into the same trap…
We’re also enjoying cooking and visiting our favourite vegetarian restaurants in Hannover. We bought two more pumpkins and the boys are supposed to turn them into creamy purée and make me some tasty cookies while I’m at work.
We may also make these autumn waffles I made recently, even though I don’t actually own a waffle maker! I just have the best landlady in the world who agreed to lend me hers. So if you don’t feel like investing in one, even though you can find them for cheap, just ask around. I’m pretty sure you’ll find a caring soul. You could even give it back with a batch of these beauties as a thank you.
A few tips on how to make waffles like a pro
Using a clean cloth or a brush, lightly oil the iron before cooking each waffle.
Pour the batter in the middle, spread it a little and close the lid.
Do not open until ready, otherwise the bottom and top parts might separate.
If the top part tends to stick, lift the lid very gently and use a spatula or tongs to separate the waffle from the iron.
Vegan whole wheat pumpkin waffles
- ¾ cup whole wheat flour
- ½ cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 1 1/4 cup plant-based milk
- 1 cup homemade pumpkin puree
- 1 tablespoon ground flax seeds
- 3 tablespoons Canadian maple syrup
- 3 tablespoon canola oil
- 1 tsp pure vanilla extract
- In a large mixing bowl, combine flours, baking powder and soda, salt and spices.
- In a smaller bowl, whisk the milk and the pumpkin puree together until there are no more lumps. Add flax seeds, maple syrup, oil and vanilla extract.
- Preheat your waffle maker. Pour wet ingredients into the dry ingredients and whisk until combined.
- Pour a little over ¼ cup of batter into your waffle maker and cook for a few minutes.
Adapted from My darling vegan
Amazing! My daughter and I were licking fingers and fighting over who’d get the next one. We topped it with TJs maple butter and chopped pecans, but I bet your maple cream would’ve been nicer (I’m just too lazy in Fall!!). Thank you for proving that vegan recipes are the best ! Yum.
Aryane @ Valises & Gourmandises
Thank you so much for your nice comment, it made my day! :)