Vegan Gingerbread Waffles

By November 17, 2012Fuel

Today, I am especially aware of what a blessing it is to eat delicious food.  And, really, how blessed am I to have something to eat, delicious or not?  Super blessed.  Super thankful.  Why especially today?  Because a very dear friend of mine has just completed a 40-day-long juice fast (just juice for 40 days!).  This has been an amazing journey of enjoyment and strengthening for her, and I am so happy to have been witness to it.  Also, I am reading a book about child trafficking in Ghana (Jantsen’s Gift) and the physically desperate situations that so many are currently in.  How crazy is it that so many of us in America–myself included–and in so many other places have the option to fast from food, while so many others are on indefinite, involuntary fasts?  Crazy!  I wonder how many people we could feed, and for how long, if every well-nourished person fasted for just one day and we could somehow deliver our uneaten food to a malnourished  person in the world.  Hmmm.

After writing about hunger, I admit that it is difficult to publish what I ate this morning.  God has generously given me so much in life, and I hope that I can grow in generosity to allow what I’ve been given to overflow freely into others’ lives.  Sharing–something we’ve been taught since kindergarten–is something that should not be limited to toys among school children.

Hebrews 13:16 “And don’t forget to do good and to share with those in need.  These are the sacrifices that please God.”

With that, here is what I was fortunate to enjoy this morning with great company:

fresh grapefruit juice
chicken-apple sausage
vegan gingerbread waffles

Vegan Gingerbread Waffles
Recipe courtesy of Miss Kelsey Hammond

(serves 8…great for sharing!)
1.5 c. whole wheat flour
1 c. almond flour or almond meal reserved from almond milk prep..(you can also just use white flour)
1 T. baking powder
1/2 c. plus 2 T. brown sugar
2 t. cinnamon
2 t. ginger
2 t. grated fresh nutmeg
2/3 c. pumpkin puree
2 flax eggs (2 T. flaxseed meal + 1/4 c. water)
2 scant cups almond milk
1/4 c. molasses
2 T. canola oil

Prepare flax eggs and let sit for 5 minutes.
Add molasses, pumpkin, oil, and brown sugar. Whisk.
Add almond milk and stir again.
Add flour, baking powder, and spices to sifter and sift over wet ingredients. Stir to combine.
Let batter rest for 5 minutes to an hour.

Preheat waffle iron and spray with nonstick cooking spray (must spray for each waffle!)
Spoon 1/2 c. batter onto to center of iron and cook on medium/high setting.
Remove waffle with fork…

Syrupy syrup

Serve with:
homemade maple syrup (reduce 1 c. sugar with 1/2 c. water and 1 t. maple extract)
butter* (unless, of course, you really are vegan)
fig jam
fresh fruit
whipped cream*
goat cheese*
powdered sugar
nut butter

butter-syrup-powdered sugar-berry-goat cheese-fig jam-whipped cream- topped waffle

Don’t hesitate to have some waffles with your whipped topping!

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