Uhhh, yuhm. Need I say more? Probably not, but you know me, so you probably know that, well, I will.
Before I forget to ask, though – is this text any easier to read? A couple of you commented that when I first changed it, the text was sort of tricky to read. I could see where you were coming from, and even though this text is very similar, I think it’s easier on the eyes. Anybody?
- in waffles
- in baked beans
- in SuperCharge Me Cookies
Can you even begin to imagine how many variations of gingersnaps, gingerbread cookies, gingerbread pancakes, and gingerbread loaves I’ll be baking when it really is “’tis the season“?!
Apparently, not only do I bathe in maple syrup, but molasses, too. Go figure.
Anyways. Here is my first version of gingerbread waffles. You know there’ll be more. My next version is going to be more flour-based than oat based. Yes, I already have it planned out. I also have gingerbread Super Charge Me cookies planned out, too, in case that was your next question.
- 1/2 c. frozen cranberries
- 1 dried fig, chopped
- ~4 T. almond milk
- 1-2 t. maple syrup (to taste)
Combine everything in a small frying pan, and simmer over low heat while you prepare the waffles, stirring occasionally. You’ll want for most of the cranberries to pop open, but if you see they are dry, add in more milk as it is necessary.
- 1/4 c. plain kefir
- 2 t. chia seeds
- 1 t. maple syrup
- splash of vanilla extract
Whisk together and set aside to thicken while you prepare the waffles.
- 1/8 c. quick oats
- 1/8 c. whole wheat flour
- 1/8 c. oat bran
- 3/4 c. puffed millet
- 1 T. wheat germ
- 1 1/2 t. cinnamon
- 1/2 t. nutmeg
- scant 1/2 t. ground clove
- 1 t. ground ginger
- 1/4 t. baking powder
Combine all in a bowl. Add in the wet ingredients:
- 1 flax egg (1 T. milled flaxseed mixed with 3 T. water, and allowed to thicken)
- generous 2 T. greek yogurt
- 1/4 c. almond milk
- 1/2 -1 T. blackstrap molasses
And stir to combine.
Spray thoroughly (top and bottom!) with cooking spray a waffle iron. Spoon half of the batter and close, cooking about 3 minutes on medium, or until your waffle iron tells you it’s ready 😉
Top with the cranberries and icing, and preferably some pecans or walnuts, too!
And if you detest cranberries, don’t cry. Use an apple! I can’t decide which I like better.
If you detest ginger and/or molasses…I don’t really know what to tell you, I guess.
Know what else happened today?
That in turn, made me break out in dance when I saw it.
What could it be?! Well, I’ll tell you tomorrow…but here’s a hint 😉
What’s your favorite “Holiday Cookie”? My mom has this tradition every year where she goes on a baking extravaganza – sugar cookies, spritz cookies, biscottis, dark chocolate almond joy balls, dark chocolate and orange truffles, quick breads, you name it – and I remember loving it when we were a kid. The almond joy balls are a new addition, and easily mine, the families, and work’s favorite! As a kid, though, I loved the reindeer-shaped cookie cutters for the sugar cookies, and “painting” them with pretty colored sugar.