Seasons Confused

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.

3 waffles
1/2 cup pumpkin
1 cup vanilla almond milk
1 teaspoon cinnamon
Dash of pumpkin spice
1 apple
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!


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