Recipe: Pumpkin waffles, plant-based yogurt and roasted pears
The Matifringales are getting into the autumn spirit! And it's photographer, stylist and coolinaire author Émilie Franzo who's bursting into your kitchen with the perfect recipe: crispy pumpkin waffles, served on a delicious oat-flavored Alpro plant-based yogurt, to be enjoyed with roasted pears and crunchy pecans…
Schedule
Waffles: Preheat the oven to 200°C (390°F). Peel, seed, and cut the squash into wedges. Arrange the wedges on a baking sheet lined with parchment paper, drizzle with olive oil, and bake for 25 minutes. Once cooked, transfer the squash wedges to a blender with the almond butter, plant-based milk, and brown sugar, then blend until smooth. Pour the mixture into a bowl, add the flour, baking powder, cinnamon, and salt. Mix again until a smooth batter forms. Let the batter rest for 10 minutes. Pour the batter into a waffle iron and cook about ten waffles.
Roasted Pears: Peel, halve, and core the pears. Melt the margarine in a pan, add the pears, and cook over medium heat for 6 minutes, turning them regularly. Once the pears are nicely roasted, remove them from the heat.
To serve: Arrange the waffles on plates. For each waffle, add a generous spoonful of oat-based yogurt, place half a pear on top, then sprinkle with coarsely chopped pecans, a pinch of cinnamon, and a drizzle of maple syrup. Enjoy!
