Still drowning in pumpkins. Defrosted a huge bag full of cooked pumpkin mush. Should really have used it for soup but I thought it would do for pumpkin waffles on a Sunday afternoon.
Made a massive bowlful of dough and sweetened it with another food
cupboard orphan, a jar of carob molasses, an alternative jellylike
sweetener I got from the Turkish-run corner shop.
Got out the old waffle iron.
Very tasty result when hot. Once cold, they taste of compressed sawdust. I can't yet get this glutenfree thing to work.
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