Ingredients
- 300 g self-raising flour
- 1.5 tbsp baking powder
- 200 g grated carrots
- 2 tsp cinnamon
- 2 tsp ginger powder
- 2 tsp vanilla extract
- 300 ml almond milk
- 8 tbsp maple syrup
- pinch of salt
- 4 tbsp sunflower oil
- 2 handfuls of pecans (finely chopped)
Coconut cream ingredients:
- 1 carton of coconut cream
- 3 tbsp maple syrup
- 1 tsp cinnamon
Preparation
- Mix the coconut cream with the maple syrup and cinnamon into a smooth mixture. Put away until use.
- Mix the flour, baking powder, cinnamon, ginger powder, pinch of salt and chopped pecans in a large bowl.
- In a separate bowl, beat the almond milk, vanilla extract and oil into a smooth whole. Carefully combine with the grated carrots.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Preheat the waffle iron and grease with coconut oil. Pour about 2 large ladles of batter onto the waffle iron.
- Close the waffle iron and bake until the waffle is nice and golden brown (approx. 3 minutes).
- Chop some extra pecans for the topping and make stacks of 2 waffles.
- Finish each waffle with a dash of coconut cream, nuts and some extra maple syrup.
Enjoy!
Want to see Stefaan De Winter make this recipe? Then be sure to watch the video below!
June 15, 2022
