Carrot Zucchini Waffles Recipe

Carrot Zucchini Waffles Recipe

Ingredients

Makes 5 :Servings

Prep: 10 minutes

Cooking Time: 15 minutes

Serving size 1 waffle

Calories 324 Protein 14 g Carbohydrates 40 g Fat 14 g Fiber 5g Sugar 2 g Sodium 480 mg

• 12/3 cups oat flour (see Tip)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• pinch of sea salt.
• 1/2 teaspoon (2 g) stevia in the raw or 1/4 cup coconut sugar
• 1 teaspoon ground turmeric (optional)
• 1 cup unsweetened almond milk or coconut milk
• 2 eggs
• 4 egg whites
• 1 teaspoon vanilla extract (optional)
• 1/8 cup melted coconut oil or extra-virgin olive oil
• 2/3 cup grated carrot (about 1 medium carrot)
• 1 cup grated zucchini (about 3/4 of a large zucchini)
• coconut oil spray.

Method

1. Preheat a waffle iron until hot
2. In a medium bowl, mix together the oat flour, baking powder, baking soda, nutmeg, salt, stevia, and turmeric (if using)
3. In a separate large bowl, whisk together the almond milk, eggs, egg whites, vanilla extract (if using), and coconut oil
4. Slowly whisk in the dry ingredients little by little, not all at once
5. Fold in the grated carrot and zucchini
6. Spray the hot waffle iron with coconut oil spray
7. Add a little less than one-quarter of the batter to the waffle iron, close the lid, and cook for 5 to 8 minutes, or until the edges of the waffle are golden brown

Repeat .For the remaining waffles

1. Repeat
2. Preheat the oven to 350°F
3. Place the waffles on a baking sheet and toast them until firm and slightly crispy, 10 minutes
4. Place the waffles on a cooling rack and cool to room temperature
5. Wrap the waffles (or smaller portions, if desired) in clear plastic wrap or place them in resealable plastic bags and store in the freezer for up to 8 weeks
6. When ready to eat, defrost and reheat using a toaster

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