Ho, ho, ho. Happy November! How did this happen? It’s almost over. It’s time to start (holiday baking).
Gingerbread is a holiday classic. I’ve baked ginger cookies, small army gingerbread men, and waffles before. This recipe had been in my head for some time, and I was thrilled that it took only one attempt to perfect it! Since the batter was vegan, I half expected to find a crumbly mess when I opened the waffle maker. It was not as I had expected! Experimentation success.
This batter is easy to make. All the ingredients are likely in your pantry: pumpkin puree, molasses, whole wheat pastry, brown sugar, cinnamon, and ground ginger. This dish is made with the basics, plus flaxseed, non-dairy dairy milk, and some ground ginger. We’re about to enter vegan foodie paradise, so buckle up!
Did I tell you that John pours all the liquid for the pictures? Without him, the pictures wouldn’t look as good. How awkward would it be if I had my forearm outstretched, lurking on the side of the pictures, trying to get the perfect pour down? It’s embarrassing, I promise. It doesn’t work. I’m so proud of my husband, who is a charming, adoring, and well-groomed photo assistant.
The waffles were as delicious as they looked. They are tender, spicy, and not too sweet. They make a great breakfast on their own. Plus, I discovered a way during the cooking to keep the waffles crispy after they were removed from the iron: Lay them out on a cooling rack to allow air to circulate them.
When I stack waffles together on a platter, they tend to get a little soggy. It’s much better to let them cool on a cooling rack before eating. If you want them to be even crisper, warm them up in the toaster for a few minutes after cooling.
Ingredients
- 1 Tbsp flaxseed meal (to make flax egg)
- Use 2 1/2 tbsp of water to make flax eggs.
- Molasses 2 Tbsp
- 1/4 cup pureed pumpkin
- 1 Tbsp avocado oil
- Brown sugar, 1/3 cup
- Unsweetened almond milk, one scant cup
- 1 1/4 cups whole wheat pastry flour
- Baking powder, 1/2 tbsp
- 1 tsp of cinnamon
- 1 tsp ginger
Instructions
- The waffle iron should be preheated. Prepare flax eggs by mixing flaxseed and water in a large dish and letting them rest for five minutes.
- Add the molasses and pumpkin puree. Whisk. Add almond milk and whisk again.
- Sift flour, baking powder, and spices into a sifter. Then, sift it over the wet ingredients. Stir until just combined. Let the batter rest for at least 5 minutes before cooking.
- After preheating, generously spray the waffle iron with non-stick cooking spray. Spoon about 1/2 cup of batter into the center of your iron and cook as per the instructions on your machine. I set mine on the darkest setting to make it extra crispy.
- Remove from oven and place on cooling rack. Let the steam escape and crisp up. Serve hot with vegan butter, such as Earth Balance, maple syrup, or any other toppings.