Reprinted from The Blood Type Diet Website (www.dadamo.com) Pumpkin Waffles Contributed by: Deborah Hayes blog 04/10/2005 Added: Feb 14, 2008 at 06:26 PM Ingredients: 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 – ½ cups of vanilla rice milk or goat milk Currants ½ cup of canned pumpkin How to make it: I experimented with this recipe in several different ways this morning. In the end, I cracked the eggs first and then beat them. Next, add all of the wet ingredients. Add the dry ingredients, one at a time and mix well. 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. Finally I sprinkled the currants on top and did not mix in. With a preheated and canola oil coated waffle iron, I poured about 1 cup of the mix onto each waffle grid. Cook until well browned (4 to 5 minutes) and carefully lift out. They are easier to lift if they are WELL browned. Lastly, wrap the cooled waffles with wax paper and place into freezer bags (thank you Jill!).