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.
Looks nice!
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Looks tasty.
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