With the Chicago weather going back and forth between spring and winter, I woke up thinking of fall. (Strange I know) Breakfast was a little creative and a lot of flavor! I toasted some gluten-free waffles and topped them with a pumpkin sauce and cinnamon apples.
1/2 cup pumpkin
1 cup vanilla almond milk
1 teaspoon cinnamon
Dash of pumpkin spice
2 tablespoon honey
Heat the pumpkin, milk, cinnamon, honey and pumpkin spice together on stovetop until melted into a nice cream sauce.
While that is simmering, cut up apple and mix together in a bowl with 1 tablespoon honey and a dash of cinnamon.
Pumpkin sauce should be creamy but not very thick. Do not bring to a boil. Add more milk if very thick ( I’m taking a guess as to how much milk I used- I really just poured it in until it was the consistency I wanted)
Top waffles with sauce and apples for a fall flavored breakfast!
This was just enough to get me going for a day full of classes!