Author Angela Litzinger at test.angelaskitchen.com- based on my pumpkin waffles with the gingerbread waffle spices inspiration from Rookie Cookie
3 1/2cupsgluten free bean flour blendor 3/4 cup + 2 tablespoons garbanzo/fava flour, 6 T sorghum flour, 1 1/8 cup potato or corn starch, and 1 1/8 c cup tapioca or arrowroot flour
4teaspoonsgluten free baking powder
1/4cupdark brown sugar
1 1/2cupscanned pumpkin
2 1/2cupsdairy-free milk of choice
2teaspoongluten-free vanilla extract
In a medium sized mixing bowl, mix the first five ingredients well. In a blender or separate bowl, blend the sweetener, oil, pumpkin, dairy-free milk and vanilla until smooth. Pour the wet ingredients into the dry ingredients and stir just until combined.
Cook on an oiled waffle iron according to manufacturer’s directions.
Allow to cool. Flash freeze on a cookie sheet if desired. Place in gallon freezer bag and freeze.
To serve: Reheat in toaster or microwave until warmed through.