Prep and Cook Time
6 – 8
6 – 8
extra virgin olive oil
In a medium mixing bowl, combine the amaranth flour, millet flour, baking powder, and salt. Stir until well mixed. Set to the side.
Separate the eggs. Put the yolks in a small mixing bowl. Put the whites in a small bowl or in a stand mixer.
Whip the egg whites until soft peaks form.
Preheat the waffle iron.
Add the water, pumpkin, and oil to the egg yolks. Stir until it’s a uniform mixture.
Add the pumpkin mixture to the flour mixture. Stir until all of the flour is moistened.
Gently fold 1/3 of the whipped egg whites into the batter.
Gently fold the remaining whipped egg whites into the batter.
Spoon a little less than ½ cup of batter into the waffle iron.
Cook for approximately 9 minutes. If your waffle iron has temperature control, keep it on medium.
Repeat until the batter is all cooked.
Top with feta cheese, dried cranberries, and maple syrup.
Add waffle pieces to a spinach feta salad and drizzle with pomegranate syrup.
Serve with ginger yogurt and pomegranate syrup.