Oh my gosh, do we love waffles. Well, they’re so much fun! You can stuff ’em, make sandwiches, s’mores, pizzas, parfaits, and ice cream sundaes…not to mention the unlimited flavors.
And when we think of the holidays, gingerbread always comes to mind. So how about gingerbread waffles with apple compote to add some sugar and spice to your morning?
Let’s start by making a quick apple compote.
Peel, core, and dice apples. Granny Smith apples are one of our go-to apples for cooking and baking. The tart apples keep their shape when cooked. Other favorites for cooking and baking are Honeycrisp, Braeburn, and Jonathan.
Cover and cook the apples in a little dairy-free, soy-free butter until tender, about 7-10 minutes. Add cinnamon-sugar and cook another 3 minutes, uncovered. Set aside while making the waffles. The apple compote can be made several days in advance.
For the waffles, preheat your waffle iron.
In a medium bowl, whisk together GF all-purpose flour blend, brown sugar, baking powder, ginger, cinnamon, xanthan gum, and salt.
In another medium bowl, make flax eggs by whisking together water and ground flaxseed meal. To the flax eggs, add alternative milk, pure pumpkin puree, butter, molasses, and cider vinegar. Whisk to combine.
Fold the dry ingredients into the wet, being careful not to overmix. The batter should be slightly lumpy.
Lightly coat waffle iron with non-stick spray (if the manufacturer recommends) and pour about 2/3 to 1 cup of batter onto the grid, depending on the size of your waffle iron. You should cover 2/3’s of the grid surface. Close the lid and cook until waffle is crisp and brown, about 4 to 5 minutes.
Serve immediately, or hold in warm oven while cooking the remaining waffles.
These waffles can be made ahead and stored in the freezer. When it’s time for breakfast, just pop them in the toaster.
Top with apple compote and drizzle with maple syrup. Ahhh…a dream breakfast!
They’re also fantastic just served simply with some maple syrup, or the perfect foundation for poached pears, bananas, whipped coconut cream, or apple butter.
- For best results, don’t be tempted to open the lid until the waffles are cooked and your waffle maker says it’s okay, by way of an indicator light or beeping. If your waffle iron doesn’t have an indicator as to when it’s done, watch the steam coming out of the unit as the waffle is cooking. When the steam stops, the waffle should be done.
- Be sure to read the instruction manual for your waffle iron. Different waffle irons are designed to cook waffles differently. See what your manufacturer says about coating grids with cooking spray. Many of the newer models advise not to use cooking spray.
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Gingerbread Waffles with Apple Compote
Yield 6 waffles
Free of: gluten and top 8 allergens.
A dream breakfast!
3 tbsp organic cane sugar
1/4 tsp ground cinnamon
1-pound Granny Smith apples
1 tbsp dairy-free, soy-free butter, such as Earth Balance buttery sticks
1 tbsp water
2 tsp fresh lemon juice
6 tbsp lukewarm water
2 tbsp ground flaxseed meal
2 cups gluten-free all-purpose flour
2 tbsp brown sugar, light or dark
1 tbsp baking powder
1-1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp xanthan gum (omit if using a flour blend containing xanthan)
1/2 tsp sea salt
1 cup alternative milk, such as unsweetened hemp milk
1/2 cup unsweetened pure pumpkin puree
1/2 cup dairy-free, soy-free butter, melted and cooled to room temperature
3 tbsp unsulfured molasses
1 tbsp apple cider vinegar
- For the apple compote, combine sugar and cinnamon in a small bowl. Set aside.
- Peel, core, and dice the apples.
- Melt butter over medium heat. Add the diced apples, water and lemon juice. Reduce heat to medium-low, cover pan and simmer until the apples are soft but still al dente, about 7-10 minutes, stirring frequently.
- Stir the cinnamon-sugar into the apples and cook, uncovered for about 3 minutes. Remove from heat and set aside while preparing the waffles. This makes about 1-3/4 cups of apple compote and can be made and stored in the fridge a day or two in advance.
- For the waffles, preheat waffle iron.
- In a medium bowl, make the flax eggs by whisking together water and flaxseed meal. Set aside for 5-10 minutes.
- In another medium bowl, whisk together flour, brown sugar, baking powder, ginger, cinnamon, xanthan gum, and salt. If the baking powder contains lumps, sift into the flour mixture.
- Return to flax eggs and whisk vigorously. To flax eggs, add milk, pumpkin puree, butter, molasses, and vinegar. Whisk until combined.
- Fold the dry ingredients into the wet, whisking gently and being careful not to overmix. Batter should be slightly lumpy.
- Lightly coat waffle iron with nonstick spray (if the manufacturer recommends) or, using a paper towel, brush the waffle iron grids with oil or melted butter. For each waffle, pour approximately 2/3 to 1 cup of batter onto the grid, depending on the size of your waffle iron. You should cover 2/3’s of the grid surface. Close lid and cook until waffle is crisp and brown, about 4 to 5 minutes. Serve immediately, or keep in warm oven while cooking remaining waffles.
- Serve with apple compote and syrup.
To store in the freezer, cool completely, wrap well and freeze for up to 2 months. When it's time for breakfast, just pop them in the toaster.
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