We woke up to a steady rainfall and rumbling tummies Not sure why rain equates to craving waffles on this drizzly morn but it did. I am not a fan of Waffle House because it is essentially a little, yellow box of grease so I broke open the newly acquired, The Love and Lemons Cookbook, by Austin author Jeanine Donofrio, and decided to test drive a new recipe titled Vegan Carrot Waffles. RM groaned behind me as he peered over my shoulder at the title of the recipe. #WaffleHouse is trending in his mind. My healthy cooking preferences often tests his middle of America meat, potato, vegetable mentality. But I ignored his whimpers because when I reviewed the ingredient list, while vegan, these waffles were also dairy free. And the carrots made sense because who doesn’t love a good carrot cake?
We have two family members whose bodies recently have declared war on dairy in any form. But they still love waffles. So Mom wanted to give this waffle recipe a shot so when they visit next time we can pull out the beloved Texas shaped waffle maker and whip up a batch. Admit it, how many states are so proud they have a waffle iron shaped to their image? Ok, Colorado, maybe, since it is the state most resembling a square or perhaps, Wyoming? Which one is more Belgian waffle-like to you, dear reader.
Back to the recipe.
In a bowl, combine 2 cups of whole wheat flour, 2 tsp. baking powder, 2 Tablespoons ground yellow flax (I keep a baggie full in my freezer, don’t you?) and 1/2 tsp. of cinnamon.
In another bowl, combine 1 cup grated carrots (about 3 medium size ones), 2 cups almond milk at room temperature, 1/4 cup of melted coconut oil (I pick this item up at Trader Joe’s (TJ’s)), 1 tsp. of your best vanilla, 2 Tablespoons of real maple syrup and a dash of sea salt.
Fold the carrot goo into the dry ingredients and stir until just combined. Cook the batter in a preheated waffle iron. They come out fluffy but crisp on the edges. Serve with maple syrup (and a little bit of butter if you dare), fresh berries and mint from your garden. A side of bacon can’t hurt especially on such a mucky Sunday morning. I cook my bacon on a cookie tray in a hot oven. You may elect to sprinkle a little honey and smoked black pepper on the strips before baking (put down some aluminum foil on the pan first for easy clean up). I like my bacon crunchy too.
This is one hearty breakfast. A Texas-sized waffle will fill you up.
Now that the sun it out, go out and plow the back forty. It never stays wet and dreary for long in the Lone Star State.
You should check out the author’s Love and Lemons blog for more wholesome, yummy options. Pretty pictures too.