Monday, November 22, 2010

Gingerbread Waffles

This recipe comes from my sister in law Lori. I am consistently impressed with how she continues to make delicious meals for her family while working with some of her family's severe food allergies. We loved these waffles and no one will ever know that I didn't use eggs. I am excited to start using ground flax as an egg replacement in my quick breads! I didn't get a chance to make the citrus sauce, but it sounds delicious!

1 cup all-purpose flour
3/4 cup whole wheat flour
1 T baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
2 Tbs. ground flax seed + 6 T water (OR 3 tsp EngerG Egg Replacer + 4 T warm water)
1-3/4 cup RiceMilk (I just used regular milk)
1/2 cup cooking oil
2 T molasses
1 recipe Citrus Sauce (see below)

1. Combine all-purpose flour, whole wheat flour, baking powder, salt, cinnamon, ginger and cloves; set aside. In another mixing bowl combine "eggs", milk, oil, and molasses. Add "egg" mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy).

2. Bake on preheated, lightly greased waffle iron. Close lid quickly; do not open 'til done. Bake according to your iron's directions. When done, use fork to lift waffle off grid. Repeat, serve hot.


In saucepan, combine 3/4 cup honey, 2 T cornstarch, Stir in 1 cup water, 3/4 cup orange juice, and 1/4 cup lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in 2 T Smart Balance, 2 tsp finely shredded lemon peel, 2 tsp. finely shredded orange peel. Serve warm. (Store leftover in refrigerator).

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