Merry Christmas!!! We are finally getting some much needed r&r with our family and it feels amazing! This is the first Christmas in years we have spent with them since we live on different sides of the country. It’s been so much fun watching the kids with their grandparents and just being here in the moment all together in one place while we prepare to indulge in all of our favorite holiday traditions.
Do you have any holiday traditions? You know, the kind that makes it feel like the holidays without you having to be at any particular place. Maybe it is the music you listen to while you decorate the tree or baking your grandmother’s world famous cinnamon rolls that she used to make on Christmas when you were a kid.
For me it’s holiday brunch – no matter where we are for the holidays, brunch is our thing. Whether we are on the east or the west coast with my family or with Todd’s – holiday brunch is a must. It just doesn’t feel like Christmas without it.
This year my brunch contribution happens to be waffles, you know I love waffles, but these waffles are super spectacular for Christmas because they are infused with eggnog and decorated with pomegranate seeds. (Just an FYI, these eggnog waffles pair perfect with mimosas!)
As far as I am concerned you really can’t go wrong spiking (err… I mean infusing) things with eggnog during the holidays. It’s the one time of the year when indulgence is King, so you might as well live it up before the new year starts and your chance to ‘nog it up is gone until next year!
- 1 cup gluten free oat flour
- ½ cupBetter Batter gluten free all purpose flour(or other gfree all purpose flour)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¾ cup nog or eggnog
- ¼ cup melted and slightly cooled butter
- 2 large eggs, lightly beaten
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- warm maple syrup
- pomegranate seeds
- In a large bowl combine the oat flour, gluten free all purpose flour, baking powder, salt, cinnamon and nutmeg with a whisk. In a separate large bowl combine the nog, butter, eggs, maple syrup, and vanilla extract. Whisk well to combine.
- Pour the wet ingredients into the dry ingredients and stir until combined. The batter will be slightly lumpy. Set the batter aside to rest for 10 minutes.
- Preheat your waffle iron according to the manufacturers specifications. (For my Belgian waffle maker set it to medium-high heat. ) Pour the batter onto the preheated waffle iron (approximately ½-3/4 cup batter per waffle) and cook until crisp and golden brown.
- Place cooked waffles onto a baking sheet lined with parchment paper. Repeat with the remaining batter. Be careful not to stack them or they will loose their crispness. If you are cooking a big batch you may want to store the cooked waffles in a 200°F oven.
- Drizzle each one with warm maple syrup and a hearty spoon full of pomegranate seeds before serving.