Easy Vegan Gluten-Free Gingerbread Waffles
These Easy Vegan Gluten-Free Gingerbread Waffles are the perfect option for allergy sensitivity to grains, gluten, and dairy. Made in just one bowl, these waffles are naturally sweetened, boast of their warm spices, fluffy, thick, airy, and topped with a delicious cranberry compote that creates a killer flavor profile! The perfect breakfast or brunch dish with the perfect taste for your mornings on the winter days ahead.
Servings 4 Servings
- 1 cup Oat flour (I use Bob's Red Mill)
- 1/4 cup Almond flour (I use Bob's Red Mill)
- 1 1/4 tsps baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp all spice
- 1/8 tsp ground cloves
- 1/4 tsp sea salt
- 1 cup Almond milk (I use Califia Farms)
- 1 tsp vanilla extract
- 2 Tbsps molasses
- 2 Tbsps pure maple syrup (See Notes!)
- 1/4 cup fresh water
- 1/2 cup organic pure cane sugar (I use Wholesome Sugar)
- 2 cups organic cranberries, fresh or frozen
- Cocowhip! (I use So Delicious Dairy-Free)
- pure maple syrup
Preheat your waffle maker to desired setting (medium-high heat worked for me) and lightly grease your waffle iron(s).
In a large bowl, add the flours, baking powder, sea salt, cinnamon, all spice, nutmeg, ginger, baking soda, and cloves, whisking everything together.
Next add in Almond milk, molasses, vanilla, and maple syrup, stirring everything together until well combined. **NOTE: Do not over-mix!**
Next, spoon batter into your waffle maker (1/4 cup approximately) and cook according to your waffle iron’s instructions.
Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
To Make Cranberry Compote:
Combine all ingredients into a medium pot on medium-high heat, just until the sugar dissolves. Ensure that you stir all ingredients together well.
Once it begins to boil, reduce heat and let simmer until cranberries are softened and ‘bursting’.
Once cranberries are fully cooked and ‘sauce-like’/thickened, remove from heat and let cool for 5-10 minutes.
To serve–stack waffles (whole or cut), top with cranberry topping, Cocowhip!, and lightly drizzle with maple syrup, if desired.
SWEETENER: If you choose to opt out of pure cane sugar, you can always substitute for coconut sugar or pure maple syrup instead. If using pure cane sugar, ensure that it is Vegan-approved such as the Wholesome brand, etc.
MILK: You can use any non-dairy milk for this recipe. I love using Califia Farm’s Oats + Roasted Almonds Milk, however, you can use Soy, regular Almond, Macadamia, Coconut, etc.
STORAGE: Leftovers can be tightly sealed in a zip loc bag (once fully cooled) and either refrigerated for a few days or frozen for up to 2 months. To serve, reheat waffles in the oven on 400 degrees for a few minutes until warmed through.
REGULAR WAFFLES: For standard waffles (Non-Belgian style), this recipe will make more than 6 waffles.
OATS: If you don't have oat flour readily available, simply finely grind 1 cup of rolled oats as a substitute.