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Carrot Cake Waffles
To begin, shred carrots into a small bowl. Set aside. Mix dry ingredients (gluten free flour through salt) in a large glass bowl. Whisk to combine. Set aside. Mix wet ingredients into a separate medium sized bowl (eggs through vanilla extract). Whisk to combine. Pour wet ingredients into dry. Whisk to combine. Fold in currants, shredded carrots, and if using, nuts. Set aside. Preheat waffle. . .
Prep Time: 00:20
Cook Time: 00:15
1 to 1 1 1/4 cup gluten free flour blend (i used a brand)
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp himalayan sea salt
1 egg, lightly beaten
1 cup almond milk (or milk of your choice)
2 tbsp flax oil (or coconut or grapeseed oil)
3 tbsp maple syrup
3 tsp vanilla extract
1/4 cup dried currants
3 medium to large carrots, shredded
1/4 cup nuts (optional)
1To begin, shred carrots into a small bowl. Set aside.
2Mix dry ingredients (gluten free flour through salt) in a large glass bowl. Whisk to combine. Set aside.
3Mix wet ingredients into a separate medium sized bowl (eggs through vanilla extract). Whisk to combine.
4Pour wet ingredients into dry. Whisk to combine. Fold in currants, shredded carrots, and if using, nuts. Set aside.
5Preheat waffle iron. Grease with coconut oil before and between batches if necessary.
6Once waffle is preheated, scoop batter onto waffle iron and cook per your manufacturer's instruction manual. This batter does spread, so make sure you use a bit less than you usually would. I used a little more than a 1/4 cup, but definitely less than a 1/3 cup when I was distributing my batter.
7Remove once waffle is done. Allow them to cool on a wire rack.
8Serve as desired...with extra nuts, carrots, currants, etc. Even top with cream cheese!
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