06/25/2015
Gingerbread Waffles Recipe
7 medium pasture raised eggs
1-1/2 cup raw milk
1 cup mashed yam
1 cup mashed pumpkin
3/4 cup Black Strap Molasses
1 tsp vanilla
Mix all together then add
1/2 cup melted pasture raised butter
1 cup Quinoa Flour
1 cup Coconut flour
1 cup Hazelnut flour (or almond, etc)
1/8 cup beef gelatin (optional-adds protein)
1/8 cup superfood powder (your choice)
2 tblsp ginger powder
1 tblsp curry powder
1 tblsp cinnamon
1 tblsp ground dried nettles
1 tsp ground chamomile
1 tsp baking powder
1 tsp baking soda
½ tsp nutmeg
1/2tsp cloves
½ tsp ground vanilla
Mix all together then add wet ingredients to form a thick batter (almost dough)
Heat round waffle iron to medium dark, when hot, brush with melted butter or lard.
Measure 1 cup of batter and put on waffle iron, using spoon or fingers to press around evenly, close lid and push firmly and evenly on top (with hot pad) until edges almost touch. Watch for steam and when it stops steaming appx 8 minutes gently pry up with tongs. One ¼ of a waffle is usually enough for me, the kids will sometimes eat a ½. We yielded 7 waffles from this batch.
We usually top with pumpkin butter, honey butter, maple syrup, or today we used fresh sliced strawberries with heavy cream. Peaches would be excellent too. We also made a lunch by topping with cream cheese and peanut butter.
