Antioxidant-rich Pumpkin Protein Waffle Sticks dipped in layered Yogurt and Blood Orange & Plum Chia Jam
Serves 10 — Freezer-friendly
This really is the most perfectly delicious and nutritious breakfast. It sounds super fancy and impossible to put together on those busy manic mornings (*read* Every. Single. Day), but since I am reallllly not a morning person, I need a super speedy breakfast that requires minimal actual thinking to be done on my part . Cue these layered waffle sticks. I batch cook the waffles on the weekends and because they freeze so wonderfully, I just pop them in the toaster on a busy weekday morning and that is breakfast sorted for the whole family.
I’m obsessed with blood oranges, so I always batch cook and freeze the chia jam when they are in season, which fortunately for me (and you!) is right now. It is a much healthier fruit-packed, soluble fibre-filled, Omega 3-rich, refined sugar free version of traditional marmalade and oh so much more delicious. It only takes 15 minutes to make in one pan. The other great thing about this jam, is that you can adapt it to use whatever fruit you fancy or, like me, whatever is going off in the fridge. If a fruit is a bit too squidgy to eat, then I just make a quick chia jam out of it and then get to enjoy it for another 2 weeks!
This fabulous start to the day is high in fibre and protein, and full of complex carbohydrates that will keep me satisfied until lunchtime. One serving (without the yogurt) provides 291 calories, 9g of fibre, 10g of protein and a huge 46% & 27% of my daily Vitamin C and Vitamin A requirements respectively.
Tip: If you’re not vegan/dairy intolerant, use Greek Yogurt to up the protein content even more.
· Yogurt to serve
For the Waffles
· 200g Buckwheat flour
· 1 tsp Baking Powder
· 1 tsp Baking soda
· 1 tsp Cinnamon
· 20g Flaxseed
· ½ tsp Salt
· 30g Protein Powder (I used Neat Nutrition Powder)
· 3 Eggs (or vegan egg replacer)
· 2 Bananas
· 120g Canned Pumpkin Puree
· 170ml Milk (I used Almond Milk)
· 3 tbsp Maple Syrup
· 1 tsp Vanilla extract
· 80g Organic Coconut Oil — melted
For the Chia Jam (makes 10 servings)
· 4 tbsp Chia Seeds
· 2 tbsp Coconut Palm Sugar
· 1 Plum (chopped)
· Rind and flesh of 3 Blood Oranges
For the Waffles
· In a large bowl, combine the first 7 (dry) ingredients.
· In a medium bowl, mash the bananas.
· Add the eggs to the bananas and whisk together.
· Add the pumpkin purée, melted coconut oil, maple syrup and vanilla extract.
· Whisk again until fully combined.
· Pour this liquid mixture into the dry flour mixture and mix well.
· Slowing add the milk a little at a time until thoroughly combined, even though it will still be a bit lumpy due to the banana.
· Preheat your waffle iron.
· Spray with a little non-stick oil and spoon the batter carefully onto the heated waffle iron and close the lid.
· Depending on your waffle iron, it will take approximately 10 minutes for the waffles to cook and crisp up nicely, but do keep checking so that they don’t dry out and burn.
· Once the waffles are done, slice into sticks and transfer them to a cooling rack to cool before you pop them in the freezer, or enjoy immediately.
· TIP — Don’t actually stack the waffles on top of each other or they will lose their crispy-ness.
For the Chia Jam
· Place all of the ingredients in a saucepan and just cover with water (how much depends on the size of the pan).
· Simmer on a low heat for 15–20 mins or until all the fruit is very soft. You might need to add a tbsp more water every now and again if it gets too dry.
· Mash to desired consistency.
· Once cooled, store in an airtight glass jar in the fridge for up to 2 weeks.
· Serve the waffle sticks and chia jam with 1–2 tbsp of a yogurt of your choice
Macros without 1–2 tbsp of yogurt
Calories — 291
Fat — 12 g
Carbohydrates — 39g
Fibre — 9g
Protein — 10g
Vitamin A — 27%
Vitamin C — 46%
Calcium — 14%
Iron — 12%