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Roast Chai Gluten-Free Waffles

Roast Chai Gluten-Free Waffles

This recipe was a no-brainer. The staff has been cooking with our Roast Chai for years. This masala blend is nutty, warm, and toasted; making it delicious for baked goods. This chai has coriander, cinnamon, fennel, cumin, black pepper, and cloves. This Chai is malty and, once added to the buttermilk waffle batter, the topping was obvious to us. Apples! Living in the Pacific Northwest, we can't get enough of them right now! We would like to think they balance out the dab of butter mounted on our waffle stack. Having alternative breakfast options is always a good idea, so we kept this recipe gluten-free, but you would never know it by the looks and taste. Have any leftover waffles? Refrigerate them in a ziplock and whip up some Gingerbread Pumpkin Butter for an incredibly spiced spread!  

Preparation

For the Waffles:
In a medium sized bowl, whisk together the eggs, buttermilk, melted butter, and vanilla.

In a separate bowl whisk together the dry ingredients.

Stir the wet and dry ingredients, combining together until almost smooth. 

Spray your waffle iron with a non-stick cooking spray before heating. Cook waffles according to your waffle machines suggested instructions. It will take about 1/2 a cup of batter per waffle. Cook for 4 to 5 minutes, until the iron stops steaming.

Repeat until there is no more batter remaining. 

Serve warm with suggested garnishes. 

Comments

Here's what you need
Get the Spices
Chai - Roast
$8.00
2 oz bag
Cinnamon Toast Spice
$8.50
2 oz bag
Maple Sugar
$2.50
1 oz bag

Roast Chai Gluten-Free Waffles

| Breakfast, Brunch

This recipe was a no-brainer. The staff has been cooking with our Roast Chai for years. This masala blend is nutty, warm, and toasted; making it delicious for baked goods. This chai has coriander, cinnamon, fennel, cumin, black pepper, and cloves. This Chai is malty and, once added to the buttermilk waffle batter, the topping was obvious to us. Apples! Living in the Pacific Northwest, we can't get enough of them right now! We would like to think they balance out the dab of butter mounted on our waffle stack. Having alternative breakfast options is always a good idea, so we kept this recipe gluten-free, but you would never know it by the looks and taste. Have any leftover waffles? Refrigerate them in a ziplock and whip up some Gingerbread Pumpkin Butter for an incredibly spiced spread!  

Jamie Aragonez