Gluten Free Gingerbread Waffles for a Snowy Day

I am not quite done with holiday flavors as they are perfect for cold snowy days like today. I topped the waffles with warm cranberry compote and some pomegranate seeds, but you could serve them with butter and maple syrup.

Ingredients:

4 tbs. coconut oil, melted

2 cups of gluten free flour of your choice (store bought or I use this recipe: https://tangerineandspice.com/category/gluten-free-lemon-desserts)

1/2 tsp. xanthan gum if you mix does not contain it

1 tbs. baking powder

3/4 tsp. baking soda

1 tbs. ground flax seed

1/2 tsp. salt

1 tsp. ground ginger

2 tsp. cinnamon

1 tsp. pumpkin pie spice

1/4 tsp. ground nutmeg

3/4 cup brown sugar or palm sugar

1 1/2 cups buttermilk

2 eggs

1/4 cup molasses

Method of Preparation:

Melt coconut oil over low heat and cool
In a medium bowl, whisk the gluten free flour, baking powder, baking soda, flax seed, salt, ginger, cinnamon, pumpkin pie spice, nutmeg and brown sugar.
In an another bowl, whisk the buttermilk, eggs, molasses and cooled coconut oil.
Add the wet ingredients to the dry ingredients and mix until just combined.
Cook according to the directions of your waffle iron

Serve with cranberry compote (see recipe below)

Cranberry Compote

Ingredients:

2 cups cranberries (fresh or frozen)

1/3 cup honey or maple syrup (you may want more depending on your taste)

1 cup water

1 tsp. cinnamon

1 orange, zested and squeezed

3 1/2 tsp. arrowroot powder

Method of Preparation:

Rinse cranberries and place in a small saucepan
Add the honey, water, cinnamon, orange juice and zest.
Begin to heat the mixture and slowly add the arrowroot powder while stirring.
Continue to cook the sauce, stirring often, until it’s slightly thickened and the cranberries begin to pop.