¾ cup tightly packed roasted pumpkin
½ cup coconut sugar
2 free-range eggs
½ cup brown rice flour
½ cup buckwheat
¼ tapioca flour/starch
1 heaped teaspoon gluten-free baking powder
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon mixed spice
1 cup almond milk
400 grams mascarpone
1 teaspoon good quality vanilla extract (I used Heilala brand vanilla paste)
2 tablespoons coconut sugar
400-500 grams rhubarb
¼ cup coconut sugar
Preheat oven to 170°C.
Rhubarb: Trim rhubarb and cut into pieces roughly 4cm in length. Lay snugly in a baking dish and sprinkle with the coconut sugar. Cover with aluminium foil and roast for 10 minutes. Uncover and roast for a further 10 minutes until the rhubarb is tender and the sugar has dissolved. Set aside.
Mascarpone: Combine mascarpone with vanilla extract and coconut sugar in a bowl. Beat for 2-3 minutes until the sugar has dissolved. Place in the fridge until needed.
Waffles: Place all the ingredients in a food processer and process for a minute until the batter is smooth. Alternatively, you can mix the ingredients in a large bowl. It may be harder to get a smooth consistency if you use this method.
Heat a waffle maker and brush with melted coconut oil, ghee or butter.
Pour approximately ½ cup of batter into the machine at a time and cook on high for 4-5 minutes. Place the waffle in a warm oven while the remaining waffles cook.
To serve: Place a warm waffle on a plate and top with the vanilla mascarpone and rhubarb. Serve with maple syrup alongside. Makes approximately 4 waffles
Cook’s Tip: For my roasted pumpkin I cut a piece of crown pumpkin (slightly less than a quarter of the whole vegetable) into cubes, tossed it with a little olive oil and roasted it until lightly golden and very tender.