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Gluten Free Carrot Cake Waffles

Carrot cake + waffles + cream cheese glaze + vegan + gluten free + dairy free = OMG MAKE THESE NOW!! No but seriously guys I think I've successfully created the best healthy breakfast on the planet! Oh yeah, that's right, they're also healthy! Plus they're mini, so they're also flat out adorable, and easier to digest! A fluffy, gooey carrot cake waffle is the perfect way to also sneak in some extra veggies in the morning! 25 minutes is all you need, plus a pretty strong carrot cake obsession!

 

YIELD: 4 servings

TIME: 25 mins.


Waffle Ingredients:

- 3/4 cups almond milk

- 1 tsp apple cider vinegar

- A splash of vanilla extract

- 1/2 cup gluten free oat flour

- 1 tsp baking powder

- 1 tsp cinnamon

- A pinch of sea salt

- 1 scoop vanilla protein powder

- 1 tbsp vegan butter (melted)

- 1 tsp maple syrup

- 1/2 cup shredded carrots

Cream Cheese Glaze Ingredients:

- 1/4 cup organic powdered sugar

- 1 oz. vegan cream cheese (softened)

- 1 tbsp vegan butter (softened)

- 1/4 tsp vanilla extract

- 1/2 tbsp almond milk

 

Instructions:

  1. In a small bowl, stir together your almond milk, apple cider vinegar, and vanilla. Set aside.

  2. In a separate medium sized bowl, mix together all your dry ingredients. Finally combine your butter and maple syrup together in one final small bowl, pour the butter mixture into the rest of your wet ingredients, and stir once more.

  3. Pour your wet ingredient mixture into the dry ingredient bowl, and mix until everything has been well incorporated. Then fold through your shredded carrots and preheat your waffle iron.

  4. Add about 1/4 cup of batter into preheated and sprayed waffle iron and cook until golden brown. (note that every waffle maker is different, but I typically cook mine 2 minutes per side)

  5. To make the glaze, add everything to a small bowl, and beat using an electric hand mixer. Once the waffles have all finished cooking, form a glorious stack and top with your cream cheese glaze.

  6. Enjoy!!

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