12.31.2014

GINGER MOLASSES WAFFLES WITH ROASTED PEARS AND POMEGRANATE

ginger molasses waffles with roasted pears and pomegranate // sevengrams

Spending time at home always comes and goes a little too fast. Don't get me wrong, we've been pretty busy since I got here last Tuesday -- celebrating, drinking, eating, skiing, taking advantage of boxing day deals, movie watching and lounging -- yet somehow, the time always passes faster then I'm prepared for. All of a sudden its time to pack up, say our goodbyes, and head back. If I'm being totally honest, I'm not quite ready to leave yet...

Last year, we woke up on January 1st to freshly baked bread. This year, if we weren't going to be on an airplane (more on that later), I'd definitely be making these waffles. Packed with molasses and warm seasonal spices, and then topped with roasted fruit and a sprinkling of festive pomegranates, these are a perfect for a January 1st breakfast, or any other cozy winter morning really.

Wishing you all a very happy and healthy 2015!

ginger molasses waffles with roasted pears and pomegranate // sevengrams

ginger molasses waffles with roasted pears and pomegranate // sevengrams

ginger molasses waffles with roasted pears and pomegranate // sevengrams

ginger molasses waffles with roasted pears and pomegranate // sevengrams

GINGER MOLASSES WAFFLES WITH ROASTED PEARS AND POMEGRANATE // serves 4-5

Topping adapted from With Food + Love

Ingredients:

3/4 cup white flour
1/4 cup spelt flour
1/4 cup + 1 T brown sugar
1/2 T baking powder
1 tsp cinnamon
1 tsp ground ginger

1/4 cup plain greek yogurt
1 egg
1 cup nut milk
2 T molasses
1 T canola or grapeseed oil

roasted pears //
2 pears, halved and cored
1 T coconut oil, melted
3 T maple syrup
1/2 tsp vanilla extract

seeds from half a pomegranate
extra maple syrup, for serving

What to do:

Start by preparing the roasted pears. Preheat the oven to 375 and line a baking sheet with parchment paper.

Combine the coconut oil, maple syrup and vanilla in a medium size bowl. Slice each pear half into roughly 4 slices and gently toss in the syrup, evenly coating each piece.

Lay the pieces skin side down onto the parchment paper. Roast for 5 minutes. Flip the pieces so the flesh is now facing down, and continue roasting for 10-15 minutes, until softened and lightly browned.

Now, onto the waffles.

Combine, and whisk the dry ingredients in medium size bowl. In a separate bowl, combine the wet ingredients. Pour the wet over the dry, and mix to incorporate, removing any lumps if need be.

Let the batter sit for 5 minutes while the waffle iron heats up. I use about 1/2 cup of batter per waffle.

Serve warm with 3-4 pear slices, a heaping spoon of pomegranate seeds, and a drizzle of maple syrup.

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