Gluten-Free Living > Recipes > Gluten-free Breakfast Recipes > Gingerbread Waffles with Apple Compote
Gingerbread Waffles with Apple Compote

Gingerbread Waffles with Apple Compote

Makes 6 waffles
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These waffles freeze well. Make a big batch and save the leftovers for an easy, tasty breakfast. Cool completely, wrap well and freeze for up to 2 months. When you are ready to enjoy a waffle, remove from freezer and heat in toaster.

-Joel and Mary Schaefer, Your Allergy Chefs

Ingredients

  • Apple Compote
  • 1-pound Granny Smith apples
  • 1 tbsp butter or margarine
  • 1 tbsp water
  • 2 tsp fresh lemon juice
  • 3 tbsp granulated sugar
  • ¼ tsp ground cinnamon
  • Waffles
  • 2 tbsp ground flax meal (see recipe notes)
  • 6 tbsp lukewarm water
  • 2 cups gluten-free all-purpose flour
  • 2 tbsp brown sugar
  • 1 tbsp baking powder
  • 1 ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp xanthan gum (omit if using a flour blend containing xanthan)
  • ½ tsp sea salt
  • 1 cup milk or alternative milk, such as unsweetened hemp milk, at room temperature
  • ½ cup pumpkin puree
  • ½ cup soy-free buttery sticks, melted and cooled
  • 3 tbsp molasses
  • 1 tbsp apple cider vinegar

Directions

Method

  1. For the apple compote, peel, core, and dice the apples.
  2. Melt butter or margarine over medium-high heat. Add the diced apples, water and lemon juice. Reduce heat to medium, cover pan and simmer until the apples are soft but still al dente, about 7-10 minutes, stirring frequently.
  3. Combine the sugar and cinnamon. Stir into the apples and cook, uncovered for about 3 minutes. Remove from heat and set aside while preparing the waffles.
  4. For the waffles, preheat waffle iron.
  5. In a medium bowl, whisk together flax meal and water. Set aside for 5-10 minutes.
  6. In another medium bowl, whisk together flour, brown sugar, baking powder, ginger, cinnamon, xanthan gum, and salt.
  7. Return to flax eggs and whisk vigorously. To flax eggs, add milk, pumpkin puree, margarine, molasses, and vinegar. Whisk until combined.
  8. Fold the dry ingredients into the wet. Do not overmix. Batter should be slightly lumpy.
  9. Using a paper towel, brush the waffle iron grids with oil or melted margarine. For each waffle, pour approximately 2/3 to 1 cup of batter onto the grid, depending on the size of your waffle iron. You should cover 2/3’s of the grid surface. Close lid and cook until waffle is crisp and brown, about 4 to 5 minutes. Serve immediately, or keep in warm oven while cooking remaining waffles.
  10. Serve with apple compote and syrup.
  11. These waffles freeze well. Cool completely, wrap well and freeze for up to 2 months. When you are ready to enjoy a waffle, remove from freezer and heat in toaster.
Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.
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