I actually made these waffles several weeks ago, but I've still have a huge backlog of recipes to write up, so this one is very late in getting posted.

These were pretty good. Not may favourite waffles, I don't think, but perfectly serviceable.

The cookbook suggested serving them with baked apples, so I whipped up a quick, chunky, homemade apple sauce to serve with them. (Not the same, I know, but I was hoping that it'd be close enough). This was alright as a topping, but I think other fruits and/or a sweetened cream cheese topping of some description would've worked even better.

Photo goes here.

Gingerbread Waffles

Slightly adapted from The Big Book of Breakfasts by Maryana Vollstedt

Ingredients

• 300g whole wheat flour
• 1 Tbsp. brown sugar
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/4 tsp. ground cloves
• 4 tsp. baking powder
• 3 large eggs
• 1 3/4 c. milk
• 1/4 c. molasses
• 1/4 c. butter, melted

Directions

1. Preheat waffle iron.
2. Combine flour, sugar, cinnamon, ginger, and cloves.
3. Sift in baking powder and mix well.
4. Beat eggs and molasses into milk and mix in butter.
5. Pour wet ingredients into dry and stir to combine.
6. Scoop a portion of batter into the preheated waffle iron and cook according to manufacturer directions. Repeat with remaining batter.
7. Serve with baked apples, applesauce, fresh fruit, whipped cream, maple syrup, and/or maple cream cheese.