Recipe courtesy of Food Network Kitchen

Paleo Pumpkin Waffles

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Satisfy your paleo cravings with these wholesome waffles, naturally sweetened with pumpkin puree and a quick raspberry compote.
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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

Directions

  1. Put half of the raspberries in a small saucepan with a pinch of salt and 2 tablespoons water. Heat over medium-high heat, stirring occasionally, until the raspberries break down and the mixture comes to a boil and thickens to a jamlike consistency, 6 to 8 minutes. Stir in the remaining raspberries off heat. Let stand until ready to serve.
  2. Whisk the pumpkin, coconut oil, vanilla and eggs in a medium bowl until completely combined. Vigorously whisk in the coconut flour, cream of tartar, baking soda and 1/4 teaspoon salt until no lumps of dry flour remain.
  3. Prepare a waffle iron for medium-high heat and brush both sides with coconut oil. Fill each section of the iron about three-quarters of the way full (there should still be some waffle iron showing). Cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep the waffles warm in a 200-degree F oven or covered with foil on a plate; repeat with the remaining batter. Serve with the raspberry compote. 
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