Crispy on the outside and fluffy on the inside, these gingerbread waffles are packed with festive flavor from cinnamon, ginger, and nutmeg. Yum!
Nothing reminds me of the holiday season more than gingerbread. As soon as I've got ginger biscuits baking in the oven, or a gingerbread house under construction, I instantly feel Christmassy.
Not only does it make the entire house smell amazing, but I love how the warmth of the spice balances the cold winter weather.
These gingerbread waffles are not overly sweet or loaded down with sugary toppings. Although, of course, you can feel free to add sweet toppings like fresh fruit or whipped cream.
And these waffles are so loaded with flavor - no one would ever guess that they happen to be vegan and gluten-free too.
If you're here planning your holiday menu, don't miss our new Vegan Christmas and Vegan Thanksgiving cookbooks. They're packed with all my favorite holiday-worthy recipes for a plant-based feast.
Ingredients and Substitutions
These vegan gingerbread waffles require a few ingredients, but each one adds a different dimension to the flavor.
- Rice flour. Rice flour is my go-to flour as it's naturally gluten-free.
- Cornmeal.
- Cinnamon, nutmeg and ginger. All the festive spices!
- Coconut sugar. Or regular granulated sugar.
- Baking powder.
- Xanthan gum. This is vital, as it helps to bind the batter together. Even though you may have never heard of it, it's actually stocked in most large supermarkets.
- Plant-based milk. You can use whichever you prefer, or regular milk if you don't have any dietary requirements.
- Olive oil. A lot of my recipes are oil-free, but for these waffles oil is used to create their fluffiness.
- Flax eggs. To make the 2 flax eggs needed for these waffles, you stir together 2 tablespoon ground flaxseed and ¼ cup water, and set aside for 5 minutes. Way healthier than traditional eggs!
Make the Waffles (Step by Step)
Firstly, lightly grease and preheat your waffle iron.
Then add the rice flour, cornmeal, cinnamon, coconut sugar, nutmeg, baking powder, ground ginger, and xanthan gum to a large mixing bowl and whisk together.
Now add the plant based milk and mix with the dry ingredients. Then add the olive oil and flax eggs, mixing together once more.
Now add the plant based milk and mix with the dry ingredients. Then add the olive oil and flax eggs, mixing together once more.
Add around ½ cup of the batter to the centre of the waffle iron, spread it out slightly using a spatula, and close. Cook for around 5 minutes per waffle, until golden and crispy on the outside.
Tips & Tricks
After cooking, if you stack these vegan gingerbread waffles on top of one another straight away then they'll go soggy. To avoid this, place them on a wire cooling rack for 2 minutes after baking.
Once cooked and cut into triangles, you can freeze these waffles for up to 3 months. They can be reheated in a toaster or toaster oven.
More Gingerbread Recipes
If you love these Gingerbread Waffles, be sure to check out these other delicious recipes:
While you're here don't forget to check out our new Vegan Christmas Cookbook. It's packed with all my favorite tried and true recipes for a plant based holiday feast!
📖 Recipe
Equipment
- Waffle iron
- Spatula
Ingredients
- 1 cup rice flour
- ¾ cup cornmeal
- ½ tablespoon ground cinnamon
- ½ cup coconut sugar
- ½ teaspoon ground nutmeg
- ½ tablespoon baking powder
- 1 tablespoon ground ginger
- ½ tablespoon xanthan gum
- 1½ cups plant-based milk
- ½ cup olive oil
- 2 flax eggs, see recipe notes
Instructions
- Lightly grease and preheat your waffle iron.
- Add the rice flour, cornmeal, cinnamon, coconut sugar, nutmeg, baking powder, ground ginger, and xanthan gum to a large mixing bowl and whisk together.
- Now add the plant based milk, mix with the dry ingredients, and then add the olive oil and flax eggs, mixing together once more.
- Add around ½ cup of the batter to the centre of the waffle iron, spread out slightly using a spatula, and close. Cook for around 5 minutes per waffle, until golden and crispy on the outside.
India Gate Flours says
Delicious recipe. But I found using whole wheat flour worked much better. It tasted hearty as well as it was properly crispy on the out and fluffy inside.