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Gingerbread Waffles

December 20, 2014 By Jessica

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

gingerbread waffles gluten free dairy free soy free egg free - from jessica's kitchen

 

 

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!

gingerbread waffles gluten free dairy free soy free egg free - from jessica's kitchen

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!

gingerbread waffles gluten free dairy free soy free egg free - from jessica's kitchen gingerbread waffles gluten free dairy free soy free egg free - from jessica's kitchen

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.

gingerbread waffles gluten free dairy free soy free egg free - from jessica's kitchen

Serve with powdered sugar and syrup if you like. I didn’t think it needed syrup as it had plenty of sweetness.

gingerbread waffles gluten free dairy free soy free egg free - from jessica's kitchen

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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Filed Under: breakfast, holiday, vegan Tagged With: breakfast, dairy-free, gluten-free, holiday, soy-free, vegan

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Comments

  1. Lisa says

    December 20, 2014 at 1:22 pm

    What a way to start a Saturday. I need to copy that. Christmas morning!
    Reply
  2. Abby says

    December 20, 2014 at 1:25 pm

    LOVE this!! You have me at gingerbread with a cup of that amazing hot chocolate, hanging out in pajamas! :)
    Reply
  3. Jenna says

    December 20, 2014 at 1:28 pm

    How the heck do you do it? WOW. So true on other waffles lacking "gingerbread" flavors. These look deep dark and delicious!
    Reply
  4. Mackenzie Stauskas says

    December 20, 2014 at 1:59 pm

    Wow another beautiful photo, Jessica! Will read when I get home.
    Reply
  5. Audrey says

    December 20, 2014 at 2:52 pm

    This looks incredible! Like a snowy Christmas morning. YUM.
    Reply
  6. Helen says

    December 20, 2014 at 3:04 pm

    Nice amount of spices and molasses, I think I like your recipe more than mine. Will try this in the morning. Thanks for sharing before Christmas!
    Reply
  7. Barbara says

    December 20, 2014 at 3:05 pm

    Jessica, Can I use lemon juice instead of apple cider vinegar?
    Reply
    • Jessica says

      December 20, 2014 at 5:43 pm

      Barbara, sure!
      Reply
  8. Lenore says

    December 20, 2014 at 3:07 pm

    Tis the season for gingerbread. Yumm.
    Reply
  9. Rita says

    December 20, 2014 at 3:48 pm

    I like the idea of adding protein powder to stabilize the sugar rush. Lots of sugar in this breakfast.
    Reply
  10. Maureen says

    December 20, 2014 at 3:50 pm

    This looks yummy! I am leaning towards a paleo diet and wondering if I can sub flours for coconut flour? Thanks :)
    Reply
    • Jessica says

      December 20, 2014 at 5:43 pm

      I think all coconut flour may make the waffles on the dry side. If you choose to use all coconut flour, I suggest increasing the fat, say coconut oil another 1/4 cup. Hope that helps!
      Reply
  11. Diane says

    December 20, 2014 at 4:48 pm

    This looks like our ideal breakfast but don't have a wafflemaker yet. Will the batter work for pancakes?
    Reply
    • Jessica says

      December 20, 2014 at 5:39 pm

      Diane, I think so. I would add another 1/4 cup of almond milk and teaspoon of vinegar to the batter. Enjoy!
      Reply
  12. Brenda says

    December 21, 2014 at 9:14 am

    We feasted on gingerbread waffles today and they were outstanding. Very gingerbread in flavor that was a pleasure to eat. The waffles felt soft when my wafflemaker beeped but then by the time I finished making them all (family of six too!) they crisped up on the outside. I think these could be a year round staple at our house.
    Reply
    • Jessica says

      December 23, 2014 at 11:34 am

      Brenda, glad to hear you all enjoyed them!
      Reply
  13. Sam says

    December 21, 2014 at 11:05 am

    Jessica this was amazing!! I see what you mean about the coconut oil not looking very pretty lol, forget that, it was divine!
    Reply
    • Jessica says

      December 23, 2014 at 11:35 am

      Sam, glad to hear you enjoyed it too!
      Reply
  14. Angie says

    December 24, 2014 at 12:56 pm

    This looks like Christmas morning. I cannot wait to try this with hot chocolate, will have to use store bought marshmallows this time but will definitely make some homemade soon. I'm tempted!
    Reply
  15. Fan says

    January 12, 2015 at 8:04 pm

    what marshmallows did you use?? Can I use the same recipe you had used before covering with chocolate, the peppermint bark marshmallows?? Thanks Jessica!
    Reply
    • Jessica says

      January 13, 2015 at 10:57 am

      Fan, yes that's exactly what I used. It's the same recipe without the chocolate and peppermint - also omit the peppermint extract. Enjoy!
      Reply
  16. Fan says

    January 12, 2015 at 8:04 pm

    Because I want to make the waffles WITH the cocoa!
    Reply
  17. Michele says

    September 28, 2015 at 12:41 pm

    I can't have coconut. What can I substitute for the coconut oil? Thanks!
    Reply
    • Jessica says

      September 28, 2015 at 4:12 pm

      Earth Balance buttery spread will work well in this recipe, just melt it before adding in. Enjoy! :)
      Reply
  18. Raye says

    October 5, 2015 at 11:48 am

    Is the protein powder essential to the consistency? I don't have any on hand and would like to make the recipe. Anyone have a suggestion on a substitute or if I could just skip it?
    Reply
    • Jessica says

      October 5, 2015 at 1:45 pm

      You can definitely omit the protein powder, I only add it in for extra nutrition. But you may need to reduce the almond milk about 1/8 of a cup to counter that... see as you go. Enjoy!
      Reply
  19. Carol says

    December 12, 2015 at 9:59 am

    Testing recipes today for Christmas morning so I decided to try yours after seeing it on Pinterest. I left out the protein powder and used Bob Red Mill GF AP flour since I have it and it was delicious! Gingerbread flavor is definitely not shy in here which I think is how it should be if its going to say its gingerbread flavor. Great recipe and look forward to trying more since we are also gluten and dairy free! :)
    Reply
    • Jessica says

      December 12, 2015 at 7:14 pm

      Thanks so much Carol! A good gingerbread flavor is what we need in our waffles (and everything else) I say! Happy to hear you enjoyed it!! :)
      Reply

Trackbacks

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    December 13, 2015 at 2:13 am
    […] love of waffles is obvious – gingerbread, pumpkin spice, vanilla bacon, (posted so long ago using my iPhone 4 (yes, really) to which the […]
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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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