Monday, June 13, 2016

Carrot Cake Waffles (gluten free)

Carrot Cake has to be one of my favorites!.....I have made banana bread waffles and even zucchini fritters in my waffle iron so why not carrot cake.....This would be great for breakfast or brunch but I have to admit I made them for our dessert and they were so satisfying.....You could add some cream cheese frosting from the can if you like or make your own.....Or you could just add maple syrup. Another option would be to make some whipped cream from a can of full fat coconut milk that has been refrigerated, just add some maple syrup and cinnamon to it and whip it up!....You can also make these with the flour of your choice...Here is what I did....Enjoy!

1 Cup gluten free flour ( I used Bob's Red Mill 1 for 1 baking flour)
1/4 Cup Almond flour
(or 1 1/4 cups of flour of your choice)
2 teaspoons Baking powder
1 teaspoon Cinnamon
3/4 teaspoon Allspice
1/4 teaspoon Salt
3 Tablespoons Maple Syrup
1 Cup Almond milk (or milk of your choice)
2 Tablespoons olive oil
2 teaspoons vanilla
1 Cup Shredded Carrot (about 2 large carrots)
1/4 Cup chopped pecans
1/3 Cup raisins
Heat waffle iron
Add all of the Ingredients to a bowl and mix well

Spray waffle iron if needed
Drop 1/3 cup of mixture into center of iron and let cook until indicator light comes on
Or cook until browned enough so it doesn't stick to the iron
These 3 ingredients can be used for a whipped topping, the coconut milk after it has been refrigerated and only using the hardened cream

1 Can Coconut milk
                                                                                  2 T maple syrup
                                                                                             1/2 teaspoon cinnamon

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