Clean Bite Life

Healthy Cooking with Lindsay Rasure

These long ferment sourdough pumpkin waffles are the perfect autumn treat. I choose long fermentation on all my sourdough goods, because this process drastically reduces the gluten and gives the phytic acid a chance to break down. Those two things alone make the dough easier on the gut to digest. After I make these I love to wrap them individually in press ‘n’ seal and store in the freezer. They are great popped into the toaster in the morning with a little grass-fed butter, like Kerry Gold, and 100% pure maple syrup.

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lifeLONG FERMENT SOURDOUGH PUMPKIN WAFFLES

INGREDIENTS FOR LONG FERMENT SPONGE:

• 2 C. UNBLEACHED ORGANIC ALL PURPOSE FLOUR • 1½ C. WATER • 1 C. ACTIVE BUBBLY SOURDOUGH STARTER • 2 T. HONEY OR MAPLE SYRUP

INGREDIENTS FOR DAY OF BAKING:

• INGREDIENTS FOR DAY OF

BAKING: • 2 EGGS • 1/3 C. MELTED COCONUT OIL OR

AVOCADO OIL • ½ C. PUMPKIN PUREE • 2 TSP. PUMPKIN PIE SPICE • 1 TSP. CINNAMON • 2 TSP. SALT • 1 TSP. BAKING SODA • ALL OF OVERNIGHT SPONGE

DIRECTIONS:

1. TO MAKE THE LONG FERMENT SPONGE COMBINE THE FLOUR, WATER,

STARTER, AND HONEY/MAPLE SYRUP IN A LARGE BOWL THAT HAS A LID.

MIX WELL UNTIL EVERYTHING IS COMBINED. PUT A TIGHT LID ON AND

STORE IN THE FRIDGE FOR 24-72 HOURS. THE LONGER THE BETTER! 2. THE MORNING OF BAKING THE WAFFLES IT’S BEST TO LET THE LONG

FERMENT SPONGE SIT ON THE COUNTER FOR 30 MINUTES – 1 HR. SO

THE SPONGE CAN COME TO ROOM TEMPERATURE. KEEP THE LID ON

DURING THIS PROCESS. 3. IN A SMALL BOWL COMBINE THE EGGS, OIL, AND PUMPKIN. (IF USING

MELTED COCONUT OIL MAKE SURE IT HAS COOLED OFF A TOUCH

BEFORE COMBINING WITH EGGS. IF NOT YOU’LL HAVE SCRAMBLED

EGGS!). STIR THE INGREDIENTS TOGETHER THEN POUR INTO THE LONG

FERMENT SPONGE. MIX UNTIL EVERYTHING IS COMBINED. THIS MIGHT

TAKE 5 MINUTES. BE PATIENT. 4. NEXT ADD IN THE PUMPKIN PIE SPICE, CINNAMON, SALT, AND BAKING

SODA. STIR UNTIL BLENDED IN. 5. COOK YOUR WAFFLES ACCORDING TO YOUR WAFFLE MAKER’S

INSTRUCTIONS. 6. AFTER THE WAFFLES HAVE COOLED WRAP IN PRESS ‘N’ SEAL AND STORE

IN THE FREEZER. POP ONE INTO THE TOASTER IN THE MORNING FOR A

QUICK DELICIOUS WAFFLE! IF EATING THE DAY OF, I LIKE TO POP MINE

IN THE TOASTER TO GIVE IT A CRUNCHIER TEXTURE. 7. SERVE WITH GRASS-FED BUTTER, 100% MAPLE SYRUP, AND EVEN

TOASTED PECANS!