I’m always looking for ways to incorporate veggies into the food that I cook, even when it’s breakfast! And especially when there are kids (or husbands) involved. I also make these for my personal chef clients who need on the go breakfasts- they can be made ahead and transport easily. They are gluten-free but who would know?
I like to make these on some Sundays for brunch or special occasions with my hubby (he cracks the eggs and usually by then I’m chasing him around the kitchen with a spatula telling him to stop driving me crazy, it’s very romantic!).
So, on to the recipe! I love carrot cake and I love pumpkin, so why not put those together for some lovely waffles?
- 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
- 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.