Chai Paleo Gingerbread Waffles with Pomegranate & Cranberry Cream

These aren’t ordinary paleo gingerbread waffles — chai spice gives them a familiar flavor with a hint of something interesting. And cranberry cream? 

Yeah, I know. The ordinal chai direction in retributive a few weeks. What can I say? I'm controlled! When I prefab these paleo gingerbread waffles using my Homespun Chai Flavor Intermix, I was popeyed how incommunicative it came to conventional gingerbread spices! You relieve get that common taste of spice, cloves, and laurel with a lowercase bit of something actor - that you can't put your digit on, but you object it.

I integrated the cranberry sauce with some whipped food take to accomplish a creamy sweet-tart superior for my waffles. If you can manipulate few farm, I highly urge using real whipped withdraw.

Ingredients:

FOR THE WAFFLES

• 1 Tablespoon Homemade Chai Spice Blend
• 6 Tablespoons coconut sugar or preferred dry sweetener
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 eggs, separated
• 1 cup tapioca flour
• 1/2 cup blanched almond flour
• 1/2 cup coconut flour
• 1 cup unsweetened almond milk
• 1/2 cup unsweetened applesauce
• 1/3 cup molasses
• 1/2 cup melted coconut oil

FOR THE CRANBERRY TOPPING

• 1 cup prepared cranberry sauce
• 1 cup coconut cream, whipped (see note)
• Arils from 1 large pomegranate

Directions:

1. In a large mixing bowl, whisk together the flours, chai spice, coconut sugar, baking soda, and salt.
2. Separate the eggs, putting the yolks into the bowl with the dry mixture and the whites in a separate, smaller bowl. (Don’t mix in the yolks quite yet.)
3. To that bowl, add 3 eggs, applesauce, molasses, almond flour, and coconut oil. Mix it together only after you have added all of the wet ingredients.
4. Whip the egg whites using an electric hand mixer until soft peaks form.
5. Add the whites to the batter and GENTLY fold them in using a rubber spatula, scraping from the bottom and folding the batter over. The batter will be fluffy and aerated when you’re done.
6. Cook the waffles in a heated waffle iron sprayed with non-stick spray (I like coconut oil spray) according to the manufacturer’s directions.
7. Clean off your beaters and then use your hand mixer again to whip the coconut cream, if it’s hard. Beat until it’s smooth and soft. Stir in the cranberry sauce and set it aside until ready to use.
8. Serve the waffles with a dollop of cranberry cream and a sprinkle of pomegranate arils.

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