Mix Wet Ingredients

• In a large bowl that has a lid, whisk together pumpkin puree, eggs, grain free sourdough starter, coconut sugar, olive oil, coconut milk, vanilla extract, and maple syrup until fully mixed.

Mix Dry Ingredients

• In a separate bowl, whisk together tapioca flour, coconut flour, almond flour, baking soda, salt, and spices until fully mixed.
• Add dry ingredients to wet ingredients, and stir with a wooden spoon or spatula until fully mixed.

Rest the Batter

• Let batter sit covered in the fridge for at least 30 minutes, but you can also rest it overnight. The longer it rests, the more flavorful they are and the longer the sourdough has to ferment and become lovely and adds great flavor and health benefits.

Cook Waffles

• Preheat waffle iron. Lightly spray olive oil, avocado oil, or coconut oil on the iron to help prevent the batter from sticking.
• Using a cookie scoop, scoop 1-4 scocps of batter into each waffle section (depending on your size preference and depending on the size of your waffle iron. Cook 4-6 min until golden and cooked through.

Serve

• Serve warm with maple syrup, nut butter, raw honey, manuka honey, or for a French Patisserie vibe, top it with cinnamon & coconut oil sauteed pears or apples with toasted pecans.