BS, The Vault

Scents versus the Sun

After making breakfast this past Saturday morning, I was hard-pressed to make a decision… Did I remain inside to enjoy the lingering scents of gingerbread waffles?  Or did I go outside and clean out the flowerbeds and gardens?  For a good portion of the morning, the scents won.  I reclined on the couch with my Bebook, Hairdropper #1on my lap, and just breathed.  Until I heard the neighbor start his lawnmower.  Then the guilt set in because it was beautiful outside, there was work to be done, and I was still in my bathrobe at 10:00.  So I sucked it up, got dressed and went outside with The Gidge.  Until the lovely pink and red rash began to show up on my arms, anyway (The Man had just mowed and this is what happens when I touch fresh cut grass).

I love this part of spring – the first windows opening, airing out the house a bit, mowing the grass, cleaning out the flowerbeds, imagining what to plant in my vegetable garden this year.  Where to add new posies or pull up old ones.  What I don’t love is having allergies, which naturally flare viciously this time of year 🙂

But gingerbread makes everything all better, in my opinion.  Especially gingerbread waffles, which I have been eating each morning since Saturday.  I really need to get a new bottle of molasses so I can make more for the freezer – I want to be able to have these whenever I want.

Gingerbread Waffles

Adapted from The Vault

Makes 8 waffles

1/2 cup brown rice flour

1/2 cup tapioca flour

1/4 cup amaranth flour

1/4 cup millet flour

1 1/2 tsp xanthan gum

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

3/4 tsp ginger

1/4 tsp kosher salt

2 eggs

1/3 cup sugar

3/4 cup buttermilk

1/4 cup molasses

1/4 cup vegetable  or canola oil

Preheat your waffle maker.

Stir together all of the dry ingredients except sugar in a medium bowl and set aside.  In another medium bowl, whisk together the eggs and sugar until thick and foamy.  Stir in the buttermilk, molasses and oil, then pour this mixture into the bowl with the dry ingredients.  Stir well, until all of the dry is incorporated into the wet.  Add about 1/4 to 1/3 cup of batter into each section of the waffle maker (mine only makes 2 square ones at a time).  Close the top and allow the waffles to cook until the outside edges begin to get crispy and the inside is cooked through.  Serve with syrup, whipped cream, ice cream or whatever floats your boat.

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2 thoughts on “Scents versus the Sun

  1. So glad that you are back to blogging & sorry that I gave up on you. Love your recipes – and waffles, I only had one waffle recipe but this one sounds yummy. Hope all is well and stays that way!

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