Carrot Cake Waffles

These waffles, which made for an incredibly filling breakfast this morning, were moist, soft, and fluffy. Carrots are full of beta-carotene, which acts as an anti-ageing antioxidant, and turns to Vitamin A in your liver to protect your eyes. Carrots may help prevent cancer, improve your skin quality, prevent heart disease, and prevent stroke!

I topped my waffles with a vanilla-flecked yoghurt, brazils, walnuts, sunflower/ chia/ sesame seeds, goji berries, cinnamon, and a drizzle of rice malt syrup. I tend to go a bit over the top!  I hate to think that I could be missing out on some added nutrients here and there, so my sprinkling fingers inevitably go crazy with whatever superfoods I can find!

This recipe can be gluten-free, dairy-free, nut-free, and vegan.

Serves 1 hungry munchkin

Ingredients:

– 1 egg + 1 egg white (or 1 1/2 Tablespoons ground flax mixed with 4 Tablespoons water)

– 1/2 teaspoon apple cider vinegar, optional

– 3 Tablespoons milk of choice, plus more

– 2 1/2 Tablespoons coconut flour

– 1/2 Tablespoon bran + 1/2 Tablespoon wheat germ (or sub with more coconut flour)

– Pinch each of: cinnamon, mixed spice, ginger, nutmeg, and allspice

– 1/2 teaspoon vanilla extract/ pinch of ground vanilla bean

– 1 teaspoon rice malt syrup (or more if you like sweet things!)

– 3/4 medium-sized carrot, grated

– 1/2 teaspoon baking powder

– toppings of choice

Method:

1. Mix together the egg, vinegar, milk, and coconut flour. Add the rest of the ingredients except carrot and baking powder, and stir well.

2. Mix in the carrot, and add more milk if necessary. The batter should be runnier than carrot cake batter, but thicker than usual waffle batter (actually, quite lumpy because of all the carrot!). Let this sit while you heat the waffle maker and prepare your toppings of choice.

3. Spoon half the mixture into the heated waffle maker, and spread out gently. Cook until done to your liking, then remove and repeat with remaining batter.

4. Top with whatever you like, and enjoy! 🙂