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For Sunday brunch I made some waffles using some of my ‘golden apple’ squash. Sorry no picture of them, they were eaten greedily on this wintery autumnal day before we braved the wind and rain for a quick visit to the allotment plot.
Golden Apple Squash waffles with pecan nutsServes 4Ingredients3 eggs, beaten1 1/2 cups milk1/4 cup vegetable oil1 teaspoon vanilla extract1/2 cup of squash (or pumpkin) puree1/2 cup of pecan nuts, chopped2 cups plain flour1 teaspoon baking powder1/2 teaspoon bicarbonate of soda1/4 teaspoon saltMethodIn a bowl, mix the wet ingredients together. In another bowl, stir together the dry ingredients. Pour the wet ingredients into the dry and combine well. Add more milk if necessary. Cook according to your waffle maker instructions. Recipes adapted from Deborah Madisons Vegetarian Cooking for Everyone