Gluten-Free Gingerbread Waffles what could be better on a cold winter’s day? YUM!! However, if you are like me you will adore these gingerbread waffles. Needless to say, this is my version of a Swedish Pepperkaka but in Waffle form. Indeed, these lofty buttermilk waffles will have your family desiring more. All in all, these Pepperkakor Waffles are the bomb. In conclusion, they are a little more mild version of German gingerbread.
Gluten-Free Gingerbread Waffles:
Consequently, this has a wonderful sweet taste of cinnamon with a little ginger, clove, and cardamom in the background. Adding dairy-free buttermilk gives the waffles a slight tang and loftiness. Nevertheless, these buttermilk waffles are crispy on the outside and soft in the middle. What a wonderful and delicious way to begin your day full of warming spices and aromas that will bring the holiday to mind. Just add a small cup of coffee, and a couple of Maple Turkey Breakfast Sausages and you have a complete breakfast.In all honesty, I highly suggest that you use unsweetened coconut milk, cassava flour, coconut nectar, cardamom spice, and even a heart-shaped Waffle Iron which can be found on Amazon. In fact, when you order waffles in Sweden they often come heart-shaped.
How To Make Gingerbread Waffles:
First and foremost begins with making dairy-free buttermilk. Once the buttermilk is made let it sit for 10 minutes to curdle the milk thereby making buttermilk. Next, separate the eggs. Beat the egg white to stiff peaks and set aside. Finally, combine the yolks, buttermilk, and cooled melted coconut oil. Finally, combine the dry ingredients. Next, combine the wet and dry. And lastly, fold in the egg whites until combined. Next, let sit for 1o minutes or more to give time for the rising ingredients (baking soda and baking powder) and the buttermilk to combine.
Gluten-Free Gingerbread Waffles
Gluten-Free Gingerbread Waffles
- 2 egg whites
- 2 egg yolks
- 1 cup coconut buttermilk
- 2 tbsp melted coconut oil
- 1/4 cup sorghum or yacon syrup or pure maple syrup
- 1/2 cup cassava flour
- 1/2 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1 1/2 tsps baking soda
- 2 tsps ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground clove
- 1/8 tsp cardamom
- Preheat waffle iron.
- Separate your eggs into separate bowls.
- Beat egg whites until stiff peaks form and set aside.2 egg whites
- In a separate bowl mix together egg yolks, coconut buttermilk, and melted coconut oil until combined.2 egg yolks, 1 cup coconut buttermilk, 2 tbsp melted coconut oil
- Add sorghum (or yacon syrup or pure maple syrup) to the egg mixture and mix until blended. Set aside the egg mixture.1/4 cup sorghum or yacon syrup or pure maple syrup
- In a separate bowl combine cassava flour, almond flour, baking powder, cinnamon, ginger, clove, and cardamom until thoroughly blended.1/2 cup cassava flour, 1/2 cup almond flour, 1 1/2 tsps baking soda, 2 tsps ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground clove, 1/8 tsp cardamom
- Add 1/2 of the flour mixture to the egg mixture and blend until combined.
- Add in the remaining flour mixture into the egg mixture until completely incorporated.
- Lastly, fold in the egg whites into the egg mixture.
- Fold from the bottom up.
- Continue to fold in the egg whites until they are incorporated.
- Let the batter sit for 10 minutes.
- Add a small amount of oil to the waffle maker.
- Add about 1/4 cup of batter and cook your waffles one at a time until cooked through and crispy.
- Approximately 1-2 minutes of cook time
|Amount Per Serving|
|% Daily Value *|
|Total Fat 9 g||15 %|
|Saturated Fat 6 g||31 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 74 mg||25 %|
|Sodium 463 mg||19 %|
|Potassium 16 mg||0 %|
|Total Carbohydrate 19 g||6 %|
|Dietary Fiber 2 g||7 %|
|Sugars 7 g|
|Protein 3 g||6 %|
|Vitamin A||4 %|
|Vitamin C||2 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|