{recipe} Gingerbread Waffles

Gingerbread just screams Christmas and Winter, and comfort to me.  It is such a rich flavor and warm flavor, not the mention the fantastic smell.  This is an easy and satisfying breakfast on a cold winter day.  Pair with a warm spiced maple syrup - you have got yourself a winner.

  GINGERBREAD WAFFLES:
* serves 4

1 cup whole wheat flour, sifted (I use King Arthur white whole wheat flour)
3/4 tsp ground cinnamon
1/8 tsp ground cloves
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1 1/2 tsp baking powder (make sure is it aluminium free)
1/3 tsp baking soda (Bob's Red Mill is my favorite brand)
1/4 tsp Celtic sea salt
1/2 cup buttermilk (see tip)
1/2 cup unsulphured molasses
1/2 cup brown sugar
1/4 cup raw sugar
1 egg
3 tbsp unsalted butter, melted

TIP: If you don't have buttermilk on hand , you can make it: measure 1 cup of whole milk and take out 3 tsp of the whole milk, add in 3 tsp of lemon juice. Allow to sit on the counter for 5 minutes, stir and add to the step in the recipe.

NOTE: the strength of the molasses will determine the intensity of the gingerbread flavor - lighter molasses will have a subtle flavor, whereas black-strap molasses will be pretty intense.

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Preheat the waffle iron (this is the one I own and love.)

In a  medium bowl, whisk to combine the buttermilk, molasses, sugars, egg, and melted butter.  In a large bowl, whisk together the whole wheat flour, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda, and salt.   Combine the wet ingredients into the dry ingredients, and stir until combined, and smooth.

Once the waffle iron is hot, dab it with a little coconut oil or unsalted butter.  Using a ladle, add some batter to the waffle iron, and follow the manufactures instructions on cooking times and amount of batter.  (Mine calls for a 1/4 cup on each square, and it beeps when it is done cooking.)

** These waffles can be a little sticky so make sure to use enough butter.

Keep the waffles warm until you finish cooking all of them.

Serve with pure maple syrup, and or fresh fruit.

Keep the waffles in an airtight container on the counter for 1-2 days.

Freezer friendly: These gingerbread waffles, freezes beautifully. Cool cooked waffles completely on a wire cooling rack.  Separate the  waffles with parchment paper (I like to use unbleached parchment paper.)   Place the waffles into labeled (content and date) freezer zipper bag.  Freeze for up to 3 months.