Gluten-Free Stuffed Gingerbread Waffles with Orange Cranberry Compote

🎄 GF Gingerbread Waffles:

• 2 cups AP GF flour (you can also use regular flour, I love King Arthur’s 1:1 GF blend)

• 4 tsp baking powder

• 2 Tbsp brown sugar

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 tsp cardamom

• 1 1/2 tsp ginger

• 1/2 tsp salt

• 2 Large Eggs

• 1 cup milk

• 1/2 cup molasses

• 1/2 cup melted butter

• 1 tsp vanilla extract

Add everything in a bowl together to combine, and scoop your batter onto your waffle iron - let it do the work for ya! 😉

🍊 Cranberry Orange Compote:

• 5 Tbsp Brown Sugar

• 5 Tbsp freshly squeezed orange juice

• 2 tsp orange zest

• 1 cinnamon stick

• 1.5 cups of fresh cranberries

• 1/4 tsp vanilla

Bring everything to a low simmer on the stovetop, stirring frequently so it doesn’t burn! The cranberries will start to crackle as they burst, and you can begin to mash everything together with a spoon.

🍰 Cardamom Cream Cheese Frosting:

• 1 block of cream cheese

• 10 Tbsp salted butter

• 4.5 cups powdered sugar

• 1 tsp maple syrup

• 1 tsp cardamom

• 2 tsp milk of your choice, or heavy whipping cream

Whip it together, stick it between your waffle pieces and top everything with that warm compote. You’re welcome!!

This is a GREAT breakfast option for Christmas morning, but really hits the spot any time in the winter.

Bonus tip: If you don’t want to be in the kitchen as long in the morning, or you have kiddos that won’t wait too long for breakfast, I would prep the cranberry orange compote and the frosting ahead of time (up to 2 days in advance), and keep them in the fridge.

Then all you’ll need to do is thaw the frosting a bit & warm up the compote while you’re making the waffles and you’ll be done in half the time!

If you try this recipe, let me know what you think!