clearly on a carrot cake kick lately. now turning carrot cake into✨CARROT CAKE WAFFLES✨ so i can also enjoy it for breakfast and not only dessert🤩 this is very exciting! dessert for breakfast. it’s like a dream come true🥳
when i was younger i used to beg my mom to allow me to eat dessert for meals when we were on vacation🤷🏼♀️🤣it was the only time she would actually let me do it! i specifically remember being on vacation at a restaurant in disney and ordering an ice cream sundae for dinner and it was pure bliss☺️we need more care free moments like that in our life! don’t you agree?!
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this recipe is gluten free, dairy free, paleo, and made from all my normal healthy ingredients, so although you may feel like you are eating breakfast for dessert, you’re still getting a plate filled with whole, real, nutritious ingredients 👏🏻 what more can one really ask for?!
WHAT YOU NEED:
(serves 2 - I used a mini waffle maker, but a normal size will work also!)
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liquid ingredients:
▫️1/3 cup shredded organic carrots
▫️1/2 cup unsweetened apple sauce
▫️2 cage free eggs
▫️1 tsp vanilla extract
▫️2/3 cup unsweetened almond milk
▫️1 tbsp liquid coconut oil
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dry ingredients:
▫️1 cup almond flour
▫️2 tbsp coconut flour
▫️1 tsp baking powder
▫️1/2 tsp cinnamon
▫️1/4 cup chopped pecans
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extra ingredients (for toppings):
▫️pure maple syrup
▫️chopped pecans
▫️dairy free so delicious cool whip
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HOW TO:
In a large bowl, whisk together all wet ingredients.
In a small bowl, combine all dry ingredients. Stir dry ingredients into wet ingredients until fully mixed.
Heat your waffle maker and spray both sides with coconut oil. Fill about 3/4 of the way full and cover until fully cooked. Repeat this step until batter is gone. Top with maple syrup, pecans, cool whip or whipped cream and ENJOY!
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