Gluten Free Sourdough Gingerbread Waffles

“These are the perfect taste of Christmas for Brunch!”

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Waffles are a great way to use up your discard. They use up a lot of discard and that taste great too. The hints of holiday spices will really get you ready for Christmas.

Prep Time: 10 minutes

Cook Time: 3 min per waffle (20 min total)

Ingredients

230 g gluten free sourdough discard*, (about 1 cup)
255 g coconut milk, (About 1 1/4 cups)
15 g white vinegar, (1 Tbsp)
2 large eggs ( about 100 grams)
113 g unsalted butter, (melted, about 1/2 cup)
40 g olive oil, (about 3 Tbsp)
30 g brown sugar, (about 2 Tbsp)
60 g molasses, (about 3 Tbsp)
4 g vanilla extract, (about 1 tsp)
150 g gluten free 1:1 flour, (a heaping cup)
40 g cornstarch, (about 1/4 cup)
5 g cinnamon, (about 2 tsp)
5 g ground ginger, (about 2 tsp)
½ tsp ground cloves
1/4 tsp nutmeg
4 g baking powder, (about 1 tsp)
6 g baking soda, (about 1 tsp)
6 g salt, (about 1 tsp)

Preparation Steps

1. Add the vinegar to the coconut milk and set aside.

2. To a medium-sized bowl, whisk together the sourdough discard, coconut milk and vinegar mixture, eggs, melted butter, oil, brown sugar, molasses and vanilla extract until completely smooth.

3. In a small separate bowl, whisk the flour, cornstarch, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda and salt in a bowl. Add dry flour mixture on top of the liquid ingredients and mix until just combined. [Note: At this point the waffle batter can be long-fermented in the refrigerator overnight or for 24-48 hours before baking.]

4. Pre-heat a waffle iron. Spritz it with olive oil. Add about ½ cup of waffle batter onto hot iron. Bake according to the directions on your waffle iron. (Mine ususally take 3 minutes.)

5. Serve immediately with hot syrup, fresh whipped cream or chopped nuts! Enjoy! Waffles can be re-heated in the toaster so they are nice and crispy.

6. Refrigerate for up to a week or freeze for up to 3 months.

NOTE
These Gingerbread waffles make a great holiday brunch. Top them with maple syrup or whipped cream and chopped nuts. *Use discard that is no more 24-48 hours old, otherwise batter will be to runny.

*This is a Sourdough Living original recipe.

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