Gluten Free Gingerbread Waffles

Step 1

"Flax egg": In a small bowl, whisk together flax and water. Let sit for 10 minutes to thicken.

Step 2

Dry ingredients: In a large bowl, whisk together teff flour, baking powder, ginger, cinnamon, nutmeg, allspice and salt.

Step 3

Wet ingredients: In a medium bowl, whisk together "flax egg", milk, coconut oil, molasses, and sugar.

Step 4

Combine and cook: Add wet ingredients to dry and whisk until combined. The batter will be fairly thick. Scoop some of the batter into a hot waffle maker and cook through. Take care when removing the waffle from the machine, they'll be on the softer side. Repeat with the remaining batter. Serve hot with Maple Cinnamon Drizzle or maple syrup.

Step 5

Make: Scoop out the thick coconut solids from the can (discard the liquid or keep for another use) and transfer to a small bowl. Add maple syrup, vanilla seeds, and cinnamon. Whisk until the coconut softens into a smooth sauce. If it needs further loosening, add a splash of non-dairy milk.