Vegan Carrot Waffles From the Love and Lemons Cookbook

 

Vegan Carrot Waffles from The new Love and Lemons Cookbook. These easy waffles are perfect for a spring weekend breakfast or brunch.

What you will need

Ingredients: 2 cups (500 mL) whole spelt flour or white/wheat mix

2 teaspoon (10 mL) baking powder

2 tablespoons (30 mL) ground flaxseed

1/2 teaspoon (2 mL) cinnamon

1 cup (250 mL) grated carrots

2 cups (500 mL) almond milk at room temperature

1/4 cup (60 mL) melted coconut oil

1 teaspoon (5 mL) vanilla extract

2 tablespoons (30 mL) maple syrup, plus extra for serving

Sea salt

1 recipe coconut cream (page 287 in the cookbook) (optional)

Ingredients: 2 cups (500 mL) whole spelt flour or white/wheat mix

2 teaspoon (10 mL) baking powder

2 tablespoons (30 mL) ground flaxseed

1/2 teaspoon (2 mL) cinnamon

1 cup (250 mL) grated carrots

2 cups (500 mL) almond milk at room temperature

1/4 cup (60 mL) melted coconut oil

1 teaspoon (5 mL) vanilla extract

2 tablespoons (30 mL) maple syrup, plus extra for serving

Sea salt

1 recipe coconut cream (page 287 in the cookbook) (optional)

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