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Carrot cake waffles

Carrot cake waffles

300 g self-raising flour
1.5 tbsp baking powder
200 g grated carrots
2 tsp cinnamon
2 tsp ginger powder
2 tsp vanilla extract
300 ml almond milk
8 tbsp maple syrup
pinch of salt
4 tbsp sunflower oil
2 handfuls of pecans (finely chopped)
Coconut cream ingredients
1 carton of coconut cream
3 tbsp maple syrup
1 tsp cinnamon

Mix the coconut cream with the maple syrup and cinnamon into a smooth mixture. Put away until use. Mix the flour, baking powder, cinnamon, ginger powder, pinch of salt and chopped pecans in a large bowl. In a separate bowl, beat the almond milk, vanilla extract and oil into a smooth whole. Carefully combine with the grated carrots. Add the wet ingredients to the dry ingredients and mix until smooth.Preheat the waffle iron and grease with coconut oil. Pour about 2 large ladles of batter onto the waffle iron. Close the waffle iron and bake until the waffle is nice and golden brown (approx.  3 minutes). Chop some extra pecans for the topping and make stacks of 2 waffles. Finish each waffle with a dash of coconut cream, nuts and some extra maple syrup.