Description
Crispy, light, and seriously delish. They are perfectly spiced with that old-fashioned gingerbread flavor we all love. Gluten free.
Ingredients
Scale
- 1 cup almond flour (I use THIS fine blanched brand)
- 1/2 cup arrowroot powder (like this)
- 1 tsp baking powder (I like THIS corn free brand)
- 1/4 tsp salt
- 2 tsp ginger powder
- 1 tsp cinnamon powder
- 1/8 tsp nutmeg powder
- pinch of clove powder
- 3 eggs
- 1/4 cup full fat coconut milk (I use THIS BPA free brand)
- 2 tbsp blackstrap molasses (like this)
- 2 tbsp maple syrup
- 3 tbsp ghee, butter, or coconut oil, melted
- 1 tsp vanilla extract
- ghee, butter, or coconut oil to grease waffle maker
FOR MAPLE CREAM
- 1 cup whipping cream OR coconut cream (the thick cream from the top of a full fat coconut milk when chilled in fridge)
- 1–2 tbsp maple syrup
Instructions
- Preheat waffle maker.
- Whisk together almond flour, arrowroot, baking soda, salt, ginger, cinnamon, nutmeg, and clove. Set aside.
- In another bowl, whisk together eggs, coconut milk, molasses, maple syrup, melted fat of choice, and vanilla.
- Pour wet into dry and mix until smooth.
- Liberally brush melted fat on waffle maker. Spoon mix onto hot waffle iron. I did about 1/2 cup per waffle. Each waffle maker will vary. Cook until golden brown. Serve hot.
- To make maple cream: whip whipping cream or coconut cream with maple syrup until soft and fluffy.
Notes
- For crispy waffles, I recommend liberally oiling your waffle iron before making each waffle.
- Baking powders traditionally have GMO corn in them. You can find a corn free brand HERE, I prefer to make my own: 1 part baking soda, 2 parts cream of tartar, and 2 parts arrowroot powder.
- Leftover waffles can be reheated in toaster oven or oven. They crips up nicely.