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CHEF’S BLENDER
On baking sheet, place
1
⁄3 cup (75 ml) walnuts in single layer. Bake at 375° F (190° C) for
4 to 7 minutes, or until light brown and aromatic. Set aside.
Place eggs in blender jar. Cover and blend at Low 3 to 5 seconds. Add milk, pumpkin, and
butter. Blend at Medium 3 to 5 seconds, or until mixed. Add all-purpose flour, whole
wheat flour, brown sugar, baking powder, cinnamon, salt, nutmeg, and cloves. Cover and
blend at High 10 to 20 seconds; scrape sides of blender jar if necessary. Add toasted
walnuts. Cover and blend at Medium 5 to 8 seconds, or until just mixed.
Bake in preheated waffle iron until waffles are deep golden brown, about 3 to 7 minutes.
Serve immediately with maple syrup and additional walnuts, if desired.
BAR BLENDER
Prepare walnuts as directed for Chef’s Blender. Place eggs in blender jar. Cover and blend at
Pulse 3 to 5 seconds. Add milk, pumpkin, and butter. Blend at Pulse 4 to 6 seconds, or
until mixed. Add all-purpose flour, whole wheat flour, brown sugar, baking powder,
cinnamon, salt, nutmeg, and cloves. Cover and blend at On for 10 to 20 seconds; scrape
sides of blender jar if necessary. Add toasted walnuts. Cover and blend at On for 3 to
5 seconds, or just until mixed. Continue with Chef’s Blender directions.
Yield: About 5 servings (two 4-inch [10 cm] waffles per serving).
Per Serving: About 430 cal, 13 g pro, 55 g carb, 19 g total fat, 8 g sat fat,
115 mg chol, 470 mg sod.
TOASTED WALNUT
PUMPKIN WAFFLES
1
⁄3 cup (75 ml) chopped walnuts
2 eggs
1
3
⁄
4 cups (425 ml) milk
1 cup (250 ml) canned pumpkin
1
⁄4 cup (60 ml) melted butter or
margarine
1
1
⁄2 cups (375 ml) all-purpose flour
1
⁄2 cup (125 ml) whole wheat flour
3 tablespoons (45 ml)
brown sugar
2 teaspoons (10 ml)
baking powder
1
⁄2 teaspoon (2 ml) cinnamon
1
⁄2 teaspoon (2 ml) salt
1
⁄
4 teaspoon (1 ml) nutmeg
1
⁄
8 teaspoon (0.5 ml) cloves
Maple syrup, if desired
Chopped walnuts, if desired