An easy, healthy, gluten-free waffle recipe that is made with veggies. If you don't have a waffle iron, make pancakes! Also great for on the go breakfast.
Ingredients
½ cup pumpkin puree (or sweet potato puree)
½ cup (heaping) grated carrots
3 eggs, beaten
2 Tbl maple syrup
1¼ tsp vanilla extract
2 Tbl coconut flour
¾ cup almond flour
¼ cup tapioca flour
1 tsp cinnamon
½ tsp pumpkin pie spice
¼ tsp salt
½ tsp baking soda
1½ Tbl ghee or coconut oil
⅓ cup raisins
Instructions
Preheat your waffle iron and brush with a little coconut oil or ghee.
In a mixing bowl combine the pumpkin puree and carrots, mix, then add the eggs, syrup and vanilla.
In another mixing bowl combine the flours, spices and salt, use a whisk to evenly mix and get rid of any clumps.
Slowly sprinkle the dry ingredients into the egg mixture, whisking as you go to avoid clumps.
Add the ghee/coconut oil, then the raisins, stir to combine.
Scoop batter into your waffle maker and cook until golden brown- waffle makers come in different sizes so experiment with how much batter to pour until you get the perfect waffle.
For my waffle maker I got 6 small waffles, which was good for 2 people.
I suggest you double the recipe so you have some extras- they hold up great in the fridge for a snack the next day.
Recipe by Grace Brinton at https://gracebrinton.com/carrot-pumpkin-spice-waffles/