Here we come a-waffling*

In observance of yet another culinary holiday, Våffeldagen, aka International Waffle Day (March 25th), I made a variation of an old favorite last week – Mom’s gingerbread waffles. Some notes before we get into the good stuff: Våffeldagen does not originate in Belgium, as one might assume, but rather Sweden, where it heralds the arrival of spring and the Feast of the Annunciation. However, I imagine March 25th in Sweden might be about as spring-like as it has been here in Colorado, where this year the arrival of spring meant it was time to finally start acting like winter. This hearty warm breakfast made a great way to start a snowy day.

I haven't been much of a waffle maker myself, but I may become one after this – I very much appreciated how quick and easy it was, especially when you can do four waffles at a go with Michele’s Cuisinart waffle maker. The batch was done in two rounds - much faster than cooking your way through a batch of pancake batter.

Vegan Gingerbread Waffles

1 c flour
3/4 c spelt flour
4 tsp baking powder
1 1/2 tsp ground ginger
1/2 tsp cloves
1/2 tsp cardamom
1/4 tsp salt
1 1/3 c non-dairy milk of your choice (I used hemp)
1/2 c oil
1/3 c blackstrap molasses
1 tsp apple cider vinegar

Combine dry ingredients. Sifting will help prevent lumps. Add liquid ingredients and stir until smooth and just combined. Pour immediately into hot waffle iron and cook according to your iron’s directions (which may include non-stick spray, but ours worked fine without greasing). These waffles are a little more cake-like, or, well, gingerbread-y, than your traditional waffles, so don’t doubt that they are done even if they aren’t as crisp as you might expect.

I like to use blackstrap molasses for its intense flavor and nutrition – it is a good source of iron, calcium, and other minerals. You can substitute regular molasses for a lighter, sweeter waffle. You can also use whole wheat flour instead of the spelt if you prefer.

Possible inclusions or toppings are chopped pecans, candied ginger, and dried cranberries. I like to top my gingerbread with apple sauce and Bird’s custard, which works well with the non-dairy milk of your choice. Maple syrup, or whipped cream and berries are always classic options, and we also tried out The Ginger People’s ginger syrup, which made for a tasty pairing. To give a nod to the Swedes on their Våffeldagen, try some Lingonberries, which can be found preserved in many grocery stores.

Makes 8 Belgian-style waffles, enough for 3-4 people - and as you can see, they were definitely kid-approved.

*Best Christmas special ever.