I love lazy weekend days like today after an intense week of holiday activities …
Since dreaming about the flavor of gingerbread for well over a week now, I thought what would be more perfect than gingerbread waffles this morning with a cup of hot chocolate, of course, and topped with homemade marshmallows. As if there was any other way.
I saved some from my batch a couple of weeks ago for hot cocoa moments like these (see here for the nothing-like-store-bought marshmallow recipe). If you haven’t made homemade marshmallows before, what are you waiting for? The time is now.
I just couldn’t go through the season without making something with gingerbread flavor. I thought about decorated gingerbread cookies like the ones I saw in the Williams Sonoma catalog (my seasonal project of adapted recipes), but that didn’t interest any of my boys, or hubby.
Waffle with heaping amounts of powdered sugar on top for breakfast? That was an exuberant, unanimous YES.
Gingerbread waffles it is.
I have seen many gingerbread waffles floating around cyberspace and wondered how much molasses and brown sugar is really in there? Not to say they look bad, just puzzled me how light in color they were compared to say a gingerbread cake. Because if we’re just adding spices then we have a warm spiced waffle not gingerbread waffle, no? So do not be alarmed at the amount of molasses I have in here …
It’s all good. Very good. Insanely gingerbread good.
I decided to add some hemp protein powder to shakes things up a bit. You would never know it’s in here if I served it to you, yet you would get a super duper protein boost to compensate for all the sugar you’re eating.
I do say super, duper often … vocabulary alters a bit when you have children. Not that there is anything wrong with saying super, duper 🙂
Oh, and I also added banana to give moisture (and more nutrition) to the inside of the waffle, it makes for a great egg substitute when brown sugar and molasses are involved while leaving the exterior crunchy. If you like your waffles softer all around add another banana. Either way the gingerbread flavor in these waffles will certainly take note here. Hope you enjoy them as much as we do.
Have a great weekend!
~Jessica
Ingredients:
1 1/4 cups almond milk
1 tablespoon apple cider vinegar
1 cup (5 oz) sorghum flour
1 cup (5 1/2 oz) white rice flour
3/4 cup (3 1/2 oz) tapioca flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoon hemp protein powder (I used Manitoba Harvest brand)
1 1/2 tablespoons ground ginger
3 teaspoons ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground clove
1/2 teaspoon salt
4 tablespoons coconut oil, room temperature
3 tablespoons sunflower oil
1/2 cup molasses
1/2 cup light brown sugar
1 large banana, mashed
extra tablespoon coconut oil or spray for greasing waffle iron
powdered sugar
For the hot chocolate:
Almond milk heated in a saucepan with dark chocolate chips (Enjoy Life). For every 1 1/2 cups of almond milk I added a 1/4 cup of chocolate chips and 1 TBS. sugar (if using). Boil until chips melted. Transfer into glasses (or mugs), add liquid stevia (if not using sugar) then top with marshmallows, and a drizzle of Oh Alaska brand chocolate syrup.
Preparation:
Let’s get started!
Measure almond milk, then add apple cider vinegar to the measuring cup, set aside to thicken.
In a large bowl, combine flours, baking powder, baking soda, hemp protein powder, ginger, cinnamon, nutmeg, clove, and kosher salt.
In a smaller bowl, combine coconut oil, sunflower oil, molasses, and light brown sugar. Using a handheld mixer, mix on medium speed until well incorporated, then add banana, mix another few seconds until combined. Add thickened almond milk then add flour blend, mix until well blended.
Note: You will notice the oil, sugar mixture begin to curdle after adding the thickened almond milk. Perfectly normal as the coconut oil begins to solidify again after the chilled almond milk lowers the temperature of the batter. It won’t look pretty but will taste deeelicious!
Heat your waffle iron (I use a 5 setting on my Waring Waffle Maker), grease with extra coconut oil using a silicone basting brush or other heat safe brush. Add batter to the hot waffle maker, until done.
Serve with powdered sugar and syrup if you like. I didn’t think it needed syrup as it had plenty of sweetness.
Serve with powdered sugar, and syrup if you like. I didn’t think it needed syrup as it had plenty of sweetness. Have a great weekend!
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