Carrot Cake Waffles – Breast Cancer Vegan Recipe


carrot-cake-waffles for breast cancer

Raised Carrot Cake Waffles

By Kelli Roberts, Vegan Chef.

Since discovering raised (yeasted) waffles, I’ve thought about so many different variations for them ~ and carrot cake was always in mind. These are so much better than regular waffles. Not too hard or crusty, these are crunchy on the outside and chewy on the inside, with a lovely yeasty-bread smell.

Ingredients:
2 cups warm non-dairy milk
1 packet (2 teaspoons) dry active yeast
1/4 cup sugar
1/4 cup oil
1 teaspoon vanilla extract
2 cups whole-grain flour
1/4-1/2 cup warm water

Pout the milk into a large bowl (not metal, as that will react with the yeast). Sprinkle the yeast on top and gently stir it in, and let sit for about 10 minutes.

Add the sugar, oil, vanilla, and flour, and stir until combined. Add the water, and stir into a smooth batter. cover with a towel and place in a warm place for 1 hour. Or if you want  to make the batter the night before, let it sit for 30 minutes, and then place it in the refrigerator overnight.

When it’s time to make the waffles, preheat the waffle iron and add to the batter:
1 cup carrot, shredded
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4-1/2 cup chocolate chips (or raisins)
Stir these ingredients into the batter while the waffle iron is heating. I used 1/2 cup chocolate chips, and I never thought I’d say this, but I think it was too many chocolate chips! I love the sweetness from the maple syrup, and so much chocolate competed with that flavor. The next time, I’ll probably stick with 1/4 cup.
And for the cashew cream drizzle, blend together:
1/2 cup raw cashews
1/2 cup water
1 tablespoon lemon juice
1 teaspoon maple syrup
These would also be great plain, with some almond butter on top for a portable breakfast.

Kelli RobertsKelli Roberts is a skilled Vegan Chef with a plant-based diet certificate from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition. She has been vegetarian for nearly 20 years and vegan for 11, and is a Level 3-certified TriYoga teacher. Kelli teaches vegan cooking classes and programs to transition to a plant-based diet (online and in person), leads vegan yoga retreats, and offers individualized nutrition and lifestyle counseling.

http://www.kellisvegankitchen.com 
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  1. This was so great that my kids wanted me to tell you how much they liked it: “Better than rainbows!”

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  2. Reblogged this on Vegan,Vegan.

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