First Snow of the Season …. and Gingerbread Waffles

I drove home last night down and off the mesa in a snowstorm, huge flakes in massive flowing patterns in front of the head lights. This morning, I loved waking early and pulling up the blinds. The first snow of the season always gives me a burst of excitement. Then, the sun returned, light snow sparkling through its rays.

strawberry plants from beneath the snow
the garden this morning
golden green columbine

There was no question about what this Sunday morning’s breakfast would be. Gingerbread waffles. I had all the ingredients, and sweet, blessed time. It’s a recipe I have made often over the years, and they are absolutely delicious, a straight forward waffle with the wonderful additions of all those gingerbread spices – and rich molasses.

assembling ingredients for the gingerbread waffles

My gluten free flour blend at the moment is one part brown rice flour, one part sorghum flour, and one part tapioca flour.

the dry ingredients in a bowl
whisking the liquid ingredients
the key to the lightness of the waffles is beating the egg whites separately

The key to the lightness of these waffles is beating the egg whites separately! Looking like soft drifts of snow

…looking like drifts of snow

the egg whites need just a little more time with the mixer. Then fold them gently into the batter.

gently whisk the beaten egg whites into the batter

This extra step does make a difference, incorporating more volume into the waffle batter. And then — breakfast is served.

Happy Sunday morning!

Gingerbread Waffles

An ethereal aroma fills your kitchen as these waffles are baking. Perfect on a leisurely morning, and extra special on a wintry day.

  • 2  1/4 c. gluten free flour blend (or 2 c. unbleached flour)
  • 2 tsp. turbinado  or other sugar
  • 1 tbsp. ground flax seed
  • 1 tbsp. baking powder
  • 1 tsp. each ground ginger and cinnamon
  • 1 tsp. nutmeg, freshly grated is best!
  • 1/2 tsp. allspice
  • 1/4 tsp. cloves
  • 1 tsp. salt
  • 2 eggs, separated
  • 2 tbsp. molasses
  • 1 c. milk – almond, soy, dairy (start with  1 c. – depending on your GF flour blend, you may want a little more milk)
  • 6 tbsp. quality light oil – if you’ve got it, walnut oil is awesome in these waffles!

Preheat waffle iron. Whisk dry ingredients in medium bowl. Beat egg whites to stiff peaks in small bowl.Add egg yolks, molasses, milk and oil to dry ingredients, blending thoroughly. Gently whisk in egg whites. Make waffles according to iron instructions. Serve with your favorite butter, fruits, syrups, honey, powdered sugar or other toppings.

with good butter and local Colorado honey, the gingerbread waffles are excellent!

Grateful, this Sunday, for many things.

a flagstone mosaic

2 Comments Add yours

  1. littlesundog says:

    I can’t wait to try these this weekend! Lovely seasonal recipe… warms my heart!

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