Thursday, October 3, 2013

Spiced Carrot waffles

Yum.  Dare I say better than pumpkin waffles?

Crunchy, just a bit of sweet, and the perfect illusion of being a little healthy. 

Breakfast (lunch or dinner) is served.

Spiced Carrot Waffles

1-¼ cup All-purpose Flour
½ cups Whole Wheat Flour
1 Tablespoon Baking Powder
1 teaspoon Cinnamon
¼ teaspoons Nutmeg, Freshly Ground If Possible
½ teaspoons Salt
2 whole Eggs, Divided
1-¾ cup Mill
1 cup Packed Shredded Carrot
½ cups Vegetable Or Canola Oil
  1. Sift together dry ingredients. Separate egg yolks from the whites. Combine yolks, milk, carrots and oil; stir into the dry ingredients. Beat whites in a separate bowl until soft peaks form. Fold whites into the batter, leaving a few fluffs.
  2. Bake on a hot waffle iron.

No comments:

Post a Comment