Grain Free Carrot Waffles
Deliciously sweet thanks to the carrot, easy to prepare in about 20 minutes plus juicing time, or prepare ahead and freeze for fast breakfast on school mornings.
Servings Prep Time
4large waffles 10minutes juicing
Cook Time
20minutes
Servings Prep Time
4large waffles 10minutes juicing
Cook Time
20minutes
Ingredients
Instructions
  1. Plug in your waffle iron and oil it, so that it is at ready temperature when your batter is mixed.
  2. If grinding flours yourself, combine almonds with coconut flour, hemp hearts, and/or hazelnuts. Grind to a fine powder. You can use a coffee grinder or an immersion blender with its cup attachment like the one shown here. If you’re using nut flours already ground, blend them thoroughly together in a medium bowl. Either way, combine nut flours and hemp hearts. Add remaining dry ingredients, and mix together.
  3. In a separate small bowl, whip the separated egg whites to soft peaks. Set aside.
  4. In a separate bowl, combine carrot juice, egg yolks, and melted ghee.
  5. Add the wet ingredients to the dry mixture and mix until flour is thoroughly incorporated. Add carrot pulp – the batter will be a little lumpy. Your carrot pulp will look like this:
  6. Fold the egg whites gently into the batter.
  7. Spoon batter into each waffle form to nearly but not completely fill it – batter will expand when pressed. Cook til steam stops escaping from the waffle iron and edges feel crisp to touch. If you have extra batter, repeat and make smaller waffles – don’t over fill the waffle iron as the batter will spill and be wasted.
  8. Makes 4 large waffles. Serve immediately from waffle iron with favorite toppings – or slice on some banana, drizzle with sesame tahini, cinnamon, and a dash of maple syrup. Or, let cool then store in freezer for later use.