Make Ahead

Rye Waffles with Ginger Cream

August 13, 2015
4 Ratings
Photo by Sophie - Wholehearted Eats
  • Serves 4
Author Notes

A nutty and substantial waffle with a gingery spread. —Sophie - Wholehearted Eats

What You'll Need
  • For the rye waffles:
  • 1 cup rye flour
  • 1 cup white or whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 2 cups milk
  • 2 eggs
  • 1/4 cup oil
  • Fresh fruit, for serving
  • Maple syrup, for serving
  • For the ginger cashew cream:
  • 1 cup cashew cream
  • one 2-inch piece fresh ginger
  • 1 tablespoon liquid sweetener (like honey, maple syrup, or agave nectar)
  • 1/8 teaspoon cinnamon
  1. Begin by making the waffles. Sift together the flours and baking powder. Stir in the salt.
  2. Combine the brown sugar, milk, eggs, and oil in another bowl, mixing well. Stir the wet into the dry mixture, combining well.
  3. Cook batter in a waffle iron following the manufacturer's instructions. Serve alongside lots of fresh fruit, ginger cashew cream, and maple syrup.
  4. To make the ginger cashew cream, begin by grating the fresh ginger and squeezing it in cheesecloth to remove the juice. Measure approximately 1 tablespoon ginger juice. Stir into the cashew cream along with the cinnamon and sweetener.

See what other Food52ers are saying.

  • Kate
  • Veronica Kristiansen
    Veronica Kristiansen

2 Reviews

Kate February 1, 2020
Delicious! I had white rye flour on hand, so used that. Fluffy and slightly nutty. The brown sugar (I used dark) helped give it a slightly crispy crust and complemented the rye winderfully. New favorite!
Veronica K. September 15, 2017
Hi, Do you know the nutritional value in this recipe? Etc How much carbs?