If there’s a better smell to wake up to on a December morning, we’re yet to find it. The warm spice aroma of these gorgeous gingerbread waffles wafts from the kitchen, drawing even the cosiest campers to the breakfast table pronto.
100g Mornflake Gluten-Free Jumbo Oats
60g spelt flour (or regular)
120ml aquafaba (water from chickpea can)
120ml oat milk
2 tbsp blackstrap molasses
1 tbsp almond butter
2 tsp ground ginger
2-3 tsp brown sugar
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
A drizzle of maple syrup
A dusting of icing sugar (optional)
Pre-heat your waffle iron according to its instructions.
Put all of the ingredients for the gingerbread waffles into a food processor and process until well combined.
Spoon the mixture onto your waffle iron and cook for 5 minutes (or as per your waffle irons instructions). Once golden, remove the waffles and repeat this step with the rest of the mixture.
Once the waffles are ready, serve warm stacked with fresh figs, a spoonful of coconut yoghurt, a drizzle of maple syrup and a dusting of icing sugar.
* Depending on the type of waffle maker you have, it may make more or less waffles.