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Carrot cake waffles

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Ingredients
  

  • 1 cup Almond Flour
  • ⅔ cup Tapioca Starch
  • ¼ cup Coconut Flour
  • 1.5 tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • 1 cup Canned Coconut Milk
  • ½ cup Refined Coconut Oil, melted
  • ¼ cup Maple Syrup
  • 2 Eggs
  • 1 tsp Vanilla
  • ADD: 1 cup Finely Shredded Carrots, squeeze out excess moisture with a paper towel before measuring
  • ADD, Optional: ¼ cup Finely Chopped Pecans or Walnuts

Instructions
 

  • Whisk the dry ingredients (including spices) in a large bowl.
  • In a separate bowl, whisk the eggs, coconut milk, melted coconut oil, maple syrup, and vanilla.
  • Gently fold the shredded carrots into the wet mixture.
  • Combine the wet and dry ingredients, stirring just until incorporated. Fold in nuts if using.
  • Cook in a preheated waffle iron for approximately 3–4 minutes, or until the exterior is crisp and golden
Author: Ali Jenkins
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