Gingerbread Waffles (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
The finished gingerbread waffles. CC-mhaithaca
3 cups buckwheat flour
4 teaspoons baking powder
1 ½ cups milk
1 can pumpkin puree
½ cup honey
⅔ cup packed light brown sugar
2 teaspoons ground cinnamon
2 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon salt
1 stick melted butter
Preheat the waffle iron.
In a large bowl, combine sifted flour with baking powder, cinnamon, ginger, nutmeg and salt.
In a separate bowl, beat eggs with brown sugar until light and fluffy. Slowly beat in pumpkin puree, milk, honey and butter. Reserve 1 tablespoon of butter. Fold wet ingredients into the dry until moist, but do not over stir.
Brush iron with some of the reserved melted butter and cook waffles in batches according to the size of your iron.
Serve with whatever toppings strike you.
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