Gingerbread Waffles with Apple Compote
Yield 6 waffles
Free of: gluten and top 8 allergens.
A dream breakfast!
Ingredients
Apple Compote
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
Waffles
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
Instructions
- 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.
Notes
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.
Courses Breakfast & Brunch
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/gingerbread-waffles-with-apple-compote/