Carrot Cake Waffles
Carrot Cake Waffles- made with a blend of wholesome buckwheat and quinoa flours. Vegan and gluten-free!
Thank you guys so much for all of the birthday wishes! I’m happy to report that I’m officially a thirty year-old and I feel exactly the same.
Wait, I take that back. I’m actually feeling pretty spoiled. I woke up Saturday morning to a card and a jewelry box on my nightstand that had this delicate necklace inside. Then my husband took me downstairs, handed me a mimosa and told me to relax while he prepared me a warm plate of carrot cake waffles.
The necklace was a nice touch but to be honest, it’s the carrot cake that holds a special place in my heart. Growing up, my mom would give the option of what kind of cake I could have for my birthday and the answer was always carrot cake. I guess my love for veggies stems from a young age. Although she might beg to differ on that one…but I digress.
I’ve made these a few different ways now and my favorite gluten-free and vegan version is the recipe listed below. I know using two flours isn’t ideal so if you don’t want to go that route, you can use all buckwheat flour.
If you’re new to buckwheat, it’s actually a fruit seed that’s related to rhubarb, making it naturally gluten-free. It’s also high in fiber, manganese, magnesium, copper and zinc which are all great for the immune system. Plus it contains all eight essential amino acids, including lysine, which plays a key role in collagen production. Perfect for an aging thirty-year old, am I right?
The flavor of buckwheat is somewhat earthy, similar to whole wheat, so it can be a little strong for certain palates. I found that the addition of quinoa flour helped balance it out, but I personally enjoyed them both ways. Alternatively, if you’re not trying to avoid gluten or dairy, you can use this zucchini waffle recipe. I adapted them by replacing the zucchini with carrots, left out the sugar and then added nuts. Easy peasy!
Whichever version you try, I highly recommend topping them with whipped cream (or coconut whipped cream). It takes them from really good to unbelievable. Trust me, if you’re a carrot cake lover like I am, then you’re bound to love them!
Carrot Cake Waffles
Yield: 2 large waffles
Prep Time: 10
Cook Time: 10
Total Time: 20
- 1/2 cup buckwheat flour*
- 1/2 cup quinoa flour (can also use all buckwheat)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
- 1 tablespoon ground chia seed (or ground flax seed)
- 1/4 cup chopped pecans (or walnuts)
- 1 tablespoon brown sugar (or coconut sugar)
- 1 cup unsweetened vanilla almond milk (or other plant-based milk)
- 1 teaspoon vanilla extract
- 1/2 cup shredded carrot (approximately 1 large carrot)
- 1 tablespoon melted unrefined coconut oil
Preheat the waffle maker. In a large bowl, combine the dry ingredients (buckwheat flour to pecans) in a medium-size bowl and sift together.
In a separate large bowl, brown sugar, almond milk, vanilla extract, and shredded carrot then stir together.
Add the dry ingredients to the bowl with the wet and stir until just combined. Add the coconut oil and stir until smooth. Lightly grease the waffle maker then spoon half of the mixture into the center of the waffle maker and then close the lid. Cook until crispy and golden brown on the edges. I did about 5 minutes on each side in my waffle maker. Gently open the waffle maker when they are done. The first one may stick to the iron if you are not careful.
Serve warm with maple syrup and coconut whipped cream (optional). Dig in and enjoy!
*Buckwheat flour has a very earthy flavor. You may want to add more sugar if you are sensitive to the flavor of earthy whole grain flours.