Carrot Cake Waffles

Recipe credit:
Jackie Freeman, chefjackiefreeman.wixsite.com/kitchenmonkeys
Photo Credit: Anne Watson, www.annewatsonphoto.com
Makes about 8 waffles

Just in time for spring brunch, these sweet-and savory waffles combine carrots, cinnamon, pecans, and coconut for the amazing flavor of carrot cake in a delightful waffle package. They’re perfect as is or top them with a bit of maple syrup for an extra special treat.

Ingredients

• 1 1/4 cups nutpods (plain or vanilla)
• 1 teaspoon lemon juice
• 1/2 cup water
• 1/4 cup canola or sunflower oil
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose or gluten-free flour
• 1/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 cup shredded carrots
• 1/2 cup unsweetened coconut flakes
• 1/2 cup toasted pecans, chopped

Instructions

Combine nutpods and lemon juice in a large measuring glass and let sit for 5 minutes. Stir in water, oil, and vanilla.

In a large bowl, combine flour, sugar, baking powder, cinnamon, and salt. Add nutpods-oil mixture and stir until combined. Gently fold in carrots, coconut flakes, and pecans.

Preheat waffle iron to its highest setting. Cook waffles according to the manufacturer’s instructions (usually 1/4 to 1/2 cup batter and a 5 minute cooking time). Keep waffles warm by placing them, uncovered, on a wire rack set over a baking sheet in a 200° F oven.

Note: Make a double-batch and freeze the waffles for a later time. Simply reheat in the toaster or toaster oven.