11/12/2020
Gingerbread is to winter what pumpkin is to fall!
I love all things gingerbread, and I love all things brunch—or even better: breakfast for dinner🙌
These gluten free gingerbread waffles feature one of my all-time favorite flours—buckwheat🤤 Not only is it gluten free, but it is also a complete protein!
Yields about 6 large waffles
Ingredients:
•2 cups buckwheat flour
•2 tsp baking powder
•1 tsp baking soda
•1\2 tsp salt
•2 tsp ground cinnamon
•2 tsp ground ginger
•1 tsp ground cardamom
•1 1/2 cups milk (or milk alt.)
•1 TBS lemon juice
•1 TBS lemon zest
•2 tsp fresh grated ginger
•1/4 cup molasses
•1/4 cup pure maple syrup
•2 eggs (or flax eggs)
•1/3 cup melted, unrefined coconut oil (or grass-fed butter or avocado oil)
Instructions:
1. Preheat your waffle iron. In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, cinnamon, ground ginger, and cardamom.
2. In a separate bowl combine the milk with the lemon juice and allow to to sit for a few minutes. Add the eggs, lemon zest, fresh ginger, maple syrup, and molasses. Whisk until smooth.
3. Pour the liquid mixture into the bowl with the dry ingredients. Using a spatula, stir a few times. Add the melted coconut oil then continue to stir until a smooth batter forms. If the batter seems a little thin, allow to sit for 5-10 minutes, until thickened.
4.Once the iron is preheated, scoop out about 1/2 cup of batter per waffle (this amount will vary depending on the type and size of your waffle maker). Close and cook until edges are firm and crispy.
I topped mine with some pure maple syrup, nuts, and some bright, light and delicious lemon whipped cream!🍋
