It’s true then. Breakfast is the most important meal of the day.
Many of us nod our heads in agreement, but not a lot of us actually take the time to eat it. Instead it’s either skipped because we’re trying to lose weight, it’s a stop at Starbuck’s on the way to work because we’re running late, or it’s something to satisfy that craving for caffeine and sugar that ends up leaving us dragging and hungry by 10:00 a.m.
Our bodies need the right kind of energy to start the day. We need something nutritious, not full of empty calories. We need something healthy, not dipped, injected, and smothered in sugary sweetness. We also need something filling – something that will ‘stick’ to our ribs and keep us full and satisfied until lunch.
But if your day begins similar to mine, it’s not easy to find something that fits the bill. That’s where Sourdough Pumpkin Waffles come in. Sourdough is simply wheat or similar grains that have been soaked and naturally soured. Sourdough grains keep you full longer, are easier to digest, and can oft times be eaten by those with gluten sensitivities – even if it contains gluten.
Sourdough Pumpkin Waffles (casein-free, nut-free, sugar-free, yeast-free)
2 c. sourdough starter
1 c. pumpkin (if it’s frozen, be sure to thaw and drain well first)
1 egg
1 T. cinnamon
1 t. nutmeg
1/2 t. ginger
1/2 t. cloves
1 1/2 t. stevia powder
1 t. baking powder
Directions:
1. Combine all the ingredients into large bowl and mix thoroughly.
2. Pour 1/2 c. of batter onto hot and oil-sprayed waffle irons.
3. Bake until done.
4. Eat a few now and freeze a few more for those hectic mornings. Like today. . .and tomorrow. . .and the next day. . .
