Name: Vegan Carrot Waffles
Yield: 4 to 6 waffles
Ingredients: Ingredients: 2 cups (500 mL) whole spelt flour or white/wheat mix; 2 teaspoon (10 mL) baking powder; 2 tablespoons (30 mL) ground flaxseed; 1/2 teaspoon (2 mL) cinnamon; 1 cup (250 mL) grated carrots; 2 cups (500 mL) almond milk at room temperature; 1/4 cup (60 mL) melted coconut oil; 1 teaspoon (5 mL) vanilla extract; 2 tablespoons (30 mL) maple syrup, plus extra for serving; Sea salt; 1 recipe coconut cream (page 287 in the cookbook) (optional)

Scale

Ingredients

Ingredients: 2 cups (500 mL) whole spelt flour or white/wheat mix
2 teaspoon (10 mL) baking powder
2 tablespoons (30 mL) ground flaxseed
1/2 teaspoon (2 mL) cinnamon
1 cup (250 mL) grated carrots
2 cups (500 mL) almond milk at room temperature
1/4 cup (60 mL) melted coconut oil
1 teaspoon (5 mL) vanilla extract
2 tablespoons (30 mL) maple syrup, plus extra for serving
Sea salt
1 recipe coconut cream (page 287 in the cookbook) (optional)

Instructions

Preheat a waffle iron.
In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, and a pinch of salt.
In a medium bowl, mix together the grated carrots, almond milk, coconut oil, vanilla, and maple syrup. Fold the carrot mixture into the dry ingredients and stir until just combined.
Scoop an appropriate amount of batter onto your waffle iron and cook until the edges are slightly crisp. Serve with maple syrup and the coconut cream, if using.

Notes

+ Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio. Photographs copyright © 2016 by Jeanine Donofrio and Jack Mathews

+ Recipe is reprinted from the book. I made a couple swaps based on what I had around: chia for the flaxseed and I served the waffles with almonds and fig jam.