Reprinted from The Blood Type Diet Website (

Pumpkin Waffles
Contributed by: Deborah Hayes blog 04/10/2005Added: Feb 14, 2008 at 06:26 PM

  • 1 cup brown rice flour
  • 1 cup oat flour
  • 1 Tablespoon baking powder [baking powder recipes]
  • 1 pinch of sea salt
  • Brown sugar [or BTD compliant substitute]
  • Cinnamon
  • 2 eggs
  • 2-4 Tablespoons of olive oil
  • 1 cups of vanilla rice milk or goat milk
  • Currants
  • cup of canned pumpkin
How to make it:
  1. I experimented with this recipe in several different ways this morning. In the end, I cracked the eggs first and then beat them.
  2. Next, add all of the wet ingredients.
  3. Add the dry ingredients, one at a time and mix well.
  4. When the batter was more thick than thin, I tasted my pudding like concoction. At this point, I would add more sugar or cinnamon or vanilla, etc. Whatever your taste buds tell you, go with the flow.
  5. Finally I sprinkled the currants on top and did not mix in.
  6. With a preheated and canola oil coated waffle iron, I poured about 1 cup of the mix onto each waffle grid.
  7. Cook until well browned (4 to 5 minutes) and carefully lift out. They are easier to lift if they are WELL browned.
  8. Lastly, wrap the cooled waffles with wax paper and place into freezer bags (thank you Jill!).