Don’t know about you but for me sometimes nuts are not an option, especially when I’ve had a flare up. So it’s those times that I appreciate these gluten free vegan pepita waffles the most. Now for a tiny seed, it is packed full of nutrients. These small, flat, green seeds are high in  antioxidants thus helping to  reduce inflammation. Another benefit is that they are one of the best natural sources of magnesium.  And magnesium is needed for controlling blood pressure, reducing the risk of heart disease, bone formation and health, and regulating blood sugar levels. Need anymore reasons to pack these seeds into your day?
Anyway it was during one of my flare ups and a pretty major one at that, that I came up with this recipe.  I love the versatility of them, sweet or savoury, they make for an easy meal and are much yummier that boring old bread.  Seriously good and so versatile.  If you want a savoury waffle just omit the vanilla bean powder. To tell you the truth you could leave it in and you wouldn’t really notice it.
And for practicality wise, you make a batch, or two,  not sure how big your family is, but in our home it’s just hubby and me ( the kids have grown up and moved out). So I make one batch, thats 10 waffles and I freeze the leftovers once they are cold. That way when I’m in a hurry and who hasn’t got a hectic life, I grab one or more out and pop them straight in the toaster. Once toasted, throw on a few berries, some maple syrup and some coconut yogurt and hey presto breakfast is done! Or for lunch go savoury. Top with some ham and cheese and put under the griller for a few seconds or maybe some bolognese sauce, topped with spinach and cheese and you have a meal. Can’t get any easier than that.
My waffle maker makes 4 waffles at a time using  half a cup of batter per waffle. I usually make them on the weekend and that way theres quick options for the busy week ahead. By having things ready in the freezer there’s less risk of eating the wrong foods and therefore avoiding flare ups.
Oh and they are also really good as a dessert. Topped with some coconut ice cream and berries, I couldn’t think of anything easier. Have a great week ahead. Let me know what you think. Submit a comment and if you are on Instagram then tag me into your post. Would love to see your waffles creations.


1 1/4 cups Pumpkin Seeds
1 cup Arrowroot
3 tablespoons Flax meal
1 1/4 cups Cassava Flour
3 teaspoons Baking Powder
1 teaspoon Vanilla Bean Powder
2 cups Coconut Milk or any plant based milk
1/2 cup Olive Oil
1 tablespoon Apple Cider Vinegar
1 3/4 cups Water



Into a food processor bowl add the pepita seeds (pumpkin seeds) and process till fine crumb.

Add  the cassava flour, arrowroot, flax, baking powder and vanilla bean powder and process until combined.

Now add milk, oil, vinegar and water and process until combined and mixture forms a batter.

Heat waffle iron and follow manufacturers instructions. I use 1/2 cup of batter per waffle.

Top your waffle(s) with your favourite topping or use one of the suggestions below.

TOPPING Suggestions: I like to top mine with fruit with either ice cream or coconut yogurt.
Jam and yogurt is a nice combination
Honey and pepita butter
For savoury have you tried bolognese sauce with vegan cheese?
Ham and cheese
Cheese and tomato

Have a different topping? Let me know what you topped yours with.

Makes approximately 10 waffles.

**NOTE : These gluten free vegan pepita waffles can be frozen. Reheat in a toaster from frozen.