carrot cake gluten free vegan waffles

Looking for an easy vegan recipe to start your Easter Sunday off with a bang? I got ya covered with these carrot cake gluten free vegan waffles! Embrace your inner rabbit and enjoy carrots for breakfast with this recipe!

These waffles are crispy on the outside, and soft and chewy on the inside. They are PHA (Picky Husband Approved), and also a good way to enjoy a few veggies (carrots) first thing in the morning. Although let’s be honest, I probably lather so much maple syrup on them that it defeats the purpose of the carrots. You win some, you lose some.

My mom was recently visiting and I had put these in the freezer a few days before she arrived. She had them one morning (reheated in the toaster) and loved them. So they work as leftovers too! Think healthy EGGOS!

These gluten free vegan waffles are the perfect way to start your weekend. Make a big batch to enjoy with others or make a big batch for the week so you can start every morning of the week feeling like a queen (or king).

gluten free vegan waffles

time to make: ~ 45minutes | makes 4 waffles (serves 2)

ingredients

• 1 cup ALMOND MILK
• 1 teaspoon LEMON JUICE
• 1/4 cup melted COCONUT OIL
• 1 teaspoon VANILLA
• 3 tablespoons MAPLE SYRUP
• 1 1/2 cups OAT FLOUR
• 1/2 cup BROWN RICE FLOUR
• 1 teaspoon BAKING POWDER
• 1/4 cup ARROWROOT POWDER
• pinch of SEA SALT
• 2 teaspoons CINNAMON
• 1/4 teaspoon NUTMEG
• 1 teaspoon LEMON ZEST
• 1 cup SHREDDED CARROT
• extra coconut oil to grease the pan

toppings (optional)

• coconut whip
• coconut yogurt
• berries

directions

1. Combine the almond milk and lemon juice together and let sit for 10 minutes.
2. Meanwhile, melt your coconut oil over low heat. Let cool, then combine with the vanilla and the maple syrup. Set aside.
3. Combine all dry ingredients together (oat flour, brown rice flour, baking powder, arrowroot powder, sea salt, spices and lemon zest). If making your own oat flour, measure out 1 1/2 cups of oats and process until it is a flour-like texture in your food processor or blender.
4. Add the coconut oil mixture to the almond milk mixture and whisk together. Then add the wet ingredients to the dry. Add the shredded carrot, lastly. Combine and then let sit for 15 minutes. The batter will be quite runny but after 15 minutes the oats will absorb some of the liquid and the batter should be thicker (if not, add a 1/4 cup more of oat flour). During that 15 minute period, begin to heat up your waffle iron.
5. Grease your waffle iron before each new waffle. I just take a piece of parchment paper with coconut oil on it and spread it around on the iron and I had no issues with sticking.
6. Add a heaping 1/2 cup of batter at a time. Cook until no more steam is coming out of the iron. Mine took about 7-8 minutes to cook but my iron is quite old so just keep an eye on yours, and the steam is a good way to tell when the waffles are getting close to being done!
7. top with coconut whip, coconut yogurt, fruit and berries!

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