Pumpkin Waffles (Paleo Diet)

Ingredients:

• 350 g of raspberries
• 1 cup pumpkin puree
• 3 tbsp unrefined coconut oil, melted and cooled slightly, plus extra for greasing the waffle iron
• 1.5 tsp vanilla extract
• 6 large eggs, beaten
• 6 tablespoons coconut flour
• 1 teaspoon cream of tartar
• 0.5 tsp of soda

Preparation:

1. Place half the raspberries in a small saucepan with a pinch of salt and 2 tablespoons of water. Heat over medium-high heat, stirring occasionally, until the raspberries burst and the mixture comes to a boil and thickens to a jam-like consistency, 6-8 minutes. Stir in the remaining raspberries and turn off the heat. Let it steep until ready to serve.
2. In a medium bowl, combine the pumpkin puree, coconut oil, vanilla, and eggs. Then vigorously whisk in the coconut flour, cream of tartar, baking soda, and 1/4 teaspoon of salt until smooth.
3. Preheat a waffle iron to medium-high heat and brush both halves with coconut oil. Fill each section of the waffle iron about three-quarters full (some of the section should be visible). Cook the waffles until golden brown and slightly crisp, 6-10 minutes. Place the finished waffles on a plate, cover with foil, and place in a preheated 95°C oven to keep warm. Repeat with the remaining batter.