Carrot Cake Waffle

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Seriously, this Carrot Cake Waffle is the best waffle I has made so far. They look empty and simply but I did it on purpose to trick you. The surprise is in the inside, in each bite you take. It has carrot shreds and raisins. Besides, occasionally, you may have a bite of ginger and another of tumeric. I added to them both: vanilla and coconut essence and spices such as cinnamon and nutmeg. I topped them with greek yogurt and the one and only pistachio butter.

Yesterday, I make pistachio butter with only using unshelled pistachios and organic coconut oil. This took me 15 minutes. It is very simple to make and the satisfaction is incredible. Today, when thinking about my toppings, I thought, “What a better way to use my pistachio butter in this Carrot Cake Waffles!”

WP_20150810_006                                                                                                            The pistachio butter tastes unique and conserves the peculiar flavor of the mighty pistachios. Of course you can use any nut butter that you may have in your pantry, but the experience will be totally different. This pistachio butter made up this pancakes a bomb! I am selling this pistachio butter for $7. It is packed in a 4oz crystal jar. To order it, you may write me to icapaola@gmail.com or via Facebook (Inbox).

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Another ingredient that made this Carrot Cake Waffles explosive was the raisin. The raisins on the batter made each bite perfectly sweet. You will forget to add honey to the waffle. The raisins also contrast with the nut flavor on top. After all, you will never notice that you ate a waffle with carrots!

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Ingredients:                                                                                                                                                                   yield: 1 person

1/4cup whole wheat flour        2tsp brown sugar       1/2tsp baking powder       a pinch of nutmeg and cinnamon      1/2tsp vanilla essence           1/2tsp coconut essence      1.5T raisins         1/2cup shredded carrot       ginger and tumeric zest      water for mixing

Additional: 1/3cup greek yogurt      1T pistachio butter

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Procedure:                                                                                                                                                                     First, turn on a waffler iron on maximum heat and spray coconut oil.

In a bowl mix all of the ingredients for the waffle with the water except the raisins and carrot shreds. Once you mixed it, add the carrots shreds and raisins and mix one more time to incorporate those ingredients. Now, pour all the batter over the waffler maker and let cook during 5 minutes each side.

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Once cooked, transfer the waffle to the serving dish.

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Add the toppings and have the best experience in your breakfast!

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Nutritional facts: 10g fat       45.75g carbohydrates        13.35g protein

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