einkorn gingerbread waffles


We deemed December the Month of Waffles at our house. Saturday mornings were set aside for waffling. First a basic multigrain recipe, then blueberry waffles, and then, these.

Dark gingerbread waffles with a crisp exterior and chewy interior.

Enough spice to really mean something.

And a complex, subtle sweetness from the mix of molasses and coconut sugar.

December may be over, but gingerbread, as Celine Dion puts it, will go on and on in our house.

A guide to eating: The first bite of these waffles is underwhelming. The second bite begins to fill the mouth with spice and a touch of heat. By the third bite, you can’t stop. This goodness doesn’t need any additional syrup or sugar on top, just butter or whipped cream.

einkorn gingerbread waffles
adapted (barely) from Smitten Kitchen
makes 6 large waffles

If you have any waffles leftover, store them at room temperature in a covered container, then eat them like cookies with milk. It’s possibly even better than when they’re hot off the iron.

1 cup einkorn flour
3/4 teaspoon ground cinnamon
1 tablespoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
scant 1/2 cup full-fat yogurt thinned with enough milk to bring it to 1/2 cup
1/2 cup blackstrap molasses
3/4 cup coconut sugar
1 egg
3 tablespoons butter (I used salted), melted, plus more for your waffle iron
unsweetened or lightly sweetened whipped cream if you have it!

In a large bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda, and salt. In a medium bowl, whisk together yogurt and milk mixture, molasses, sugar, egg, and butter. Pour the wet into the dry and stir with a wooden spoon until just combined.

Heat waffle iron and brush with melted butter. Spoon about 1/4 cup of batter into the waffle iron and cook according to your iron’s directions. Mine takes about 3-4 minutes a waffle. When cooked, carefully remove the waffle from the iron. These are very soft and a little sticky when they first come off the iron but then miraculously crisp up on the plate within a few seconds.

Serve hot with butter or whipped cream (the ultimate).



1 Comment

  1. Greg

    Yea, einkorn! I made einkorn bread yesterday with flour I ground from my own einkorn grains.

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