About this recipe:These waffles are not only ultra-yummy, but they are also egg-free! This recipe brings together the warmth and flavours of gingerbread into a waffle. Serve as breakfast, brunch or a dessert.
1 tablespoon unsalted butter, softened
2 tablespoons black treacle
4 tablespoons liquid egg substitute
75g kamut flour
50g wholemeal pastry flour
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/8 teaspoon sea salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
175ml boiling water or as needed
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Method Prep:20min › Cook:10min › Ready in:30min
In a medium bowl, mix the butter, treacle and egg substitute with an electric mixer until smooth. In a separate bowl, stir together the kamut flour, wholemeal flour, baking powder, bicarbonate of soda, salt, ginger, cinnamon and cloves. Stir the dry ingredients into the treacle mixture alternating with the water, beginning and ending with the flour, stir until just blended.
Preheat the waffle iron and spray with cooking oil spray. Spoon the desired amount of batter onto the hot iron and cook until steam stops coming out and waffles don't stick to the iron. Continue with remaining batter.
- Egg substitute can be purchased in health food stores or online.
- Kamut and wholemeal pastry flour can be purchased online.