Spiced carrot cake waffles made with whole wheat flour and topped with coconut whipped cream.
This is the perfect Easter brunch recipe. It’s easy, healthy(ish) and the toppings can be chosen by each person individually. Make a spread with different topping options and have everyone “decorate” their own carrot cake waffles!
All you’ll need to do is whisk the ingredients together in a bowl. Pour the batter, a little at a time, in the thinkkitchen Belgian Rotary Waffle Maker. Cook them each for 5-6 minutes until golden and crispy on the outside and soft on the inside. Tip: You can keep them warm in the oven at 200°F until all the waffles are ready.
It takes less than 15 minutes of preparation and you’ll have enough waffles to feed a small crowd.
Even better, these waffles are made healthier with whole wheat flour and a good cup of shredded carrots. Basically, you’re eating vegetables for breakfast in the form of delicious, spiced waffles.
Top them with coconut whipped cream, yogurt, raisins, walnuts or fresh fruit for a healthier breakfast. The syrup is optional! You could also try untraditional toppings, such as sunflower seed butter for a little protein. Just think of it as fancy toasts.
- 2 large eggs
- ½ cup apple sauce unsweetened
- 1 ½ cup milk of choice
- 4 tablespoons butter or margarine melted
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour All purpose or bread flour
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon ground
- ¼ teaspoon nutmeg ground
- 1 cup carrots finely shredded
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In a medium bowl, whisk together the eggs, apple sauce, milk, melted butter and vanilla. Add the remaining ingredients and mix until well combined.
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Spray the inside of the waffle maker with oil or lightly coat with butter.
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Turn on the waffle maker to your desired setting (I used dark).
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Scoop about ¾ cup of the waffle batter and spread on the waffle maker.
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Close and let cook for 5-6 minutes or until cooked to your liking. This will make the crisp on the outside and soft on the inside.
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Serve with coconut whipped cream, walnuts, raisins, maple syrup or other desired toppings.
- 1 can full-fat coconut milk
- Vanilla extract optional
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Refrigerate the coconut milk in the can overnight.
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When you’re ready to make the whipped cream, place a metal mixing bowl in the freezer a few minutes. It’s not necessary, but it helps when the cream stays cold throughout the process.
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Now, the can of coconut milk should be separated into coconut water and coconut cream. Open the can and scoop out the coconut cream into the mixing bowl. Store the coconut water in an airtight container (you can use it in a smoothie).
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Using a hand mixer or a stand mixer, whip the cream until fluffy, about 1-2 minutes. Add vanilla extract if desired.
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Serve on top of waffles or desserts.
Follow @unsweetened.caroline for more tasty recipes like this one and don’t forget to tag @stokesstores in your photos!