Yesterday I decided to actually make something from my many bookmarked recipes, and the recipe I chose was “Super Healthy Carrot Cake Waffles” and came from Katie at chocolatecoveredkatie.com – i.e. “The Healthy Dessert Blog.”
This recipe turned out really well, and Darcy and I both enjoyed our waffles. One thing to note, however, is that this recipe, as is, truly only makes two waffles, and two small waffles at that. Case in point: I had to quickly make another batch when we finished eating and looked at each other as if to say “That’s it?” So, without further ado, here is what happened when I made Super Healthy Carrot Cake Waffles:
Eggs are not included in this batter, and there is not much liquid, so I was confused about the consistency when I first mixed everything together. I added a bit of extra milk, but it didn’t make much of a difference, so I just continued with the recipe and hoped for the best!
It worked! I placed half the batter in the centre of the waffle iron, as Katie suggested, and everything puffed up and cooked through just as well as any other waffle recipe I have tried.
While the second waffle was cooking, I used this quick and easy recipe for homemade whipped cream.
As you can see, this waffle only fills the centre of a dinner plate. One is just not enough!
And, just in case you don’t feel like clicking through the links, here are the recipes for the waffles and the whipped cream:
Ingredients (makes 2 waffles)
- 1/2 cup spelt flour (I used organic all-purpose flour for my first go-round, but next time I might try gluten-free)
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- pinch pure stevia, or 2 tbsp agave or pure maple syrup (I used a pinch of sugar)
- 1/4 cup shredded carrot
- 1/3 cup milk of choice (decrease by 2 tbsp if using the liquid sweetener option) (I used Natrel 1%milk)
- 1 tbsp oil or more milk of choice (I opted for 1 tbsp of coconut oil)
- 1 tsp pure vanilla extract
- In a mixing bowl, combine first 6 ingredients and stir well. Combine remaining ingredients in a separate bowl. Grease a waffle maker with oil or oil spray (be sure to grease well if using the oil-free version), then let it heat up. Pour the wet ingredients into the dry, and stir to form a batter. When waffle iron is hot, pour half the batter into the middle of the iron, and close the lid. (I used two bowls for the first batch, but didn’t see how combining all the ingredients from the get-go would be a problem for the second batch. Verdict: It was not an issue. Also, my waffle iron is fairly new, so I didn’t have to grease it. Therefore, this step might not always be necessary!)
Ingredients (makes a lot!)
- 1 cup heavy cream (I used light because that’s what I had in the fridge, but I admit heavy would likely turn out better)
- 1 tsp vanilla
- 1 tbsp icing sugar
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. (I read this too quickly and just threw everything in together instead of in two steps; I have nothing to compare this recipe to, so I don’t know if it affected anything or not. Also, this small amount of cream will puff up to quite a large amount of whipped cream, but it will just fall back down again within a few minutes, so you could definitely make less and still get the same effect/flavour.)