Gingerbread Waffles with Apple Compote
Makes 6 waffles
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
- Your Allergy Chefs: https://www.yourallergychefs.com
- 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
- 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
- For the apple compote, peel, core, and dice the apples.
- 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.
- 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.
- For the waffles, preheat waffle iron.
- In a medium bowl, whisk together flax meal and water. Set aside for 5-10 minutes.
- In another medium bowl, whisk together flour, brown sugar, baking powder, ginger, cinnamon, xanthan gum, and salt.
- Return to flax eggs and whisk vigorously. To flax eggs, add milk, pumpkin puree, margarine, molasses, and vinegar. Whisk until combined.
- Fold the dry ingredients into the wet. Do not overmix. Batter should be slightly lumpy.
- 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.
- Serve with apple compote and syrup.
- 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.
Source URL: https://www.glutenfreeliving.com/recipes/breakfast/gingerbread-waffles-with-apple-compote/
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