COCONUT CARROT WAFFLES

June 2, 2019

Yields6 Servings

 1 cup All purpose flour
 ¾ cup Spelt flour or buckwheat flour
 1 ½ tbsp Baking powder
 1 tsp Cinnamon
 3 Eggs
 2 cups Califia Farms coconut-almond milk
 1 tbsp Honey
 1 Banana, mashed
 1 tbsp coconut oil
 2 cups Carrots, shredded
  cup Coconut shreds

1

In a medium bowl, whisk together flours, baking powder and cinnamon and set aside.

2

In a small bowl, whisk together 3 eggs, coconut milk and honey until well blended.

3

Pour liquid ingredients into dry mixture. Gently fold with spatula until moist and no dry streaks are visible.

4

Add mashed banana and coconut oil. Continue to fold gently until incorporated.

5

Add shredded carrots and coconut, gently fold into batter until incorporated.

6

Set waffle iron setting to 3, once waffle iron is heated and ready for use add about 1/3 cup waffle batter to each square. If using a smaller waffle iron may need less batter. Cooks for 3-5 minutes depending on how crispy you want your waffle.

TOPPINGS:
peanut butter, maple syrup, butter, berries, bananas, walnuts, coconut shreds, etc.

STORAGE:
Store cooked waffles in sealed container or baggie in the fridge up to 3 days
Ideally, freeze waffles on cookie sheet for 2 hours than place in freezer bag for up to 3 months. Frozen waffles reheat better than refrigerated ones.

Ingredients

 1 cup All purpose flour
 ¾ cup Spelt flour or buckwheat flour
 1 ½ tbsp Baking powder
 1 tsp Cinnamon
 3 Eggs
 2 cups Califia Farms coconut-almond milk
 1 tbsp Honey
 1 Banana, mashed
 1 tbsp coconut oil
 2 cups Carrots, shredded
  cup Coconut shreds

Directions

1

In a medium bowl, whisk together flours, baking powder and cinnamon and set aside.

2

In a small bowl, whisk together 3 eggs, coconut milk and honey until well blended.

3

Pour liquid ingredients into dry mixture. Gently fold with spatula until moist and no dry streaks are visible.

4

Add mashed banana and coconut oil. Continue to fold gently until incorporated.

5

Add shredded carrots and coconut, gently fold into batter until incorporated.

6

Set waffle iron setting to 3, once waffle iron is heated and ready for use add about 1/3 cup waffle batter to each square. If using a smaller waffle iron may need less batter. Cooks for 3-5 minutes depending on how crispy you want your waffle.

TOPPINGS:
peanut butter, maple syrup, butter, berries, bananas, walnuts, coconut shreds, etc.

STORAGE:
Store cooked waffles in sealed container or baggie in the fridge up to 3 days
Ideally, freeze waffles on cookie sheet for 2 hours than place in freezer bag for up to 3 months. Frozen waffles reheat better than refrigerated ones.

COCONUT CARROT WAFFLES

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