Gingerbread Waffles

Brought by Heather Brown

Recipe adapted from Isa Chandra Moskowitz - Vegan Brunch

         2 cups almond milk (or your

         favorite milk. I used regular dairy milk, but I’ve used soy milk a lot)

         1 teaspoon apple cider vinegar

         3 tablespoons canola oil

         ¼ cup molasses

         ½ cup brown sugar (I used Xagave – a sugar substitute)

         1 teaspoon pure vanilla extract

         2-inch knob ginger, peeled and

         grated (about 3 tablespoons)

         2 ¼ cup all-purpose flour (I used a whole grain wheat-free flour blend, you can also use whole wheat flour)

         ½ teaspoon salt

         2 teaspoons baking powder

         1 ½ teaspoons cinnamon

         ¼ teaspoon ground cloves

Preheat your waffle iron. In a large mixing bowl use a fork to vigorously mix together milk, vinegar, oil, molasses, brown sugar and vanilla. Mix until the molasses is mostly dissolved. Mix in the grated ginger. Add remaining dry ingredients and mix together until smooth. Spray the waffle iron with cooking spray and cook waffles according to manufacturer’s directions.

Serve warm plain, with butter, syrup or powdered sugar.

These waffles freeze well. Just pop the frozen waffles in the toaster to reheat.