Gingerbread Waffles

I've managed to acquire another couple of fun cookbooks at antique stores that I'll be playing around with in a bit.  I do note, though, that gingerbread waffles turn up fairly regularly.  Tonight's recipe is an adaptation of this one at Martha Stewart.  If you don't need to be gluten-free, heck - go use that one!  I do like the addition of cardamom - it adds a bit of a Scandinavian touch.  Great for Christmas Morning breakfast.  Or, if you're like me - dinner.  Yep.  I admit it.  This is what my girls had for dinner tonight.

They seemed appropriate to the season.  And they're pretty easy!

Gingerbread waffles

2-1/4 c. Fancy Flour Blend, other GF AP flour OR
1/2 c. millet flour
1/4 c. sweet rice flour
1/2 c. white rice flour
1/2 c. + 2 Tbsp tapioca flour
2 Tbsp potato starch

1-1/2 tsp guar gum
1/4 c. sugar
1/2 tsp salt
1-1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp cardamom
1/4 tsp cloves
1 tsp baking powder
1 tsp baking soda
4 large eggs
1 c. milk
5 Tbsp unsalted butter, melted
1/2 c. greek yogurt (vanilla, honey, or plain)
3 Tbsp molasses
1 tsp vanilla extract

Heat waffle iron.  In a bowl, combine dry ingredients.
In another bowl, whisk together eggs.  Add melted butter and yogurt and mix thoroughly.  Add milk, molasses, and vanilla.  Whisk until combined.  It's OK if the yogurt is still a little chunky.
Add dry ingredients and whisk until combined.  It will start to bubble happily very soon.
Cook in waffle iron, using the manufacturer's directions.  Serve warm, with whipped cream.  Or, if you prefer, lemon sauce or ligonberry sauce.
(Yep, those are gingerbread man sprinkles.  ;-)  )


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