**SERVES 2**
  • 1/2 cup spelt flour (or all-purpose or Bob’s gluten-free) (60g)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • pinch stevia extract, or 2 tbsp agave or pure maple syrup
  • 1/4 cup shredded carrot (32g)
  • 1/3 cup milk of choice (decrease by 2tbsp if using the agave/syrup) (80g is 1/3c)
  • 1 tbsp more milk of choice or 1 tbsp oil (15g)
  • 1 tsp pure vanilla extract (4g)

Combine first 6 ingredients in a mixing bowl, and stir well. In a separate bowl, combine remaining ingredients. Grease your waffle maker, with oil or oil spray (be sure to grease well if using the oil-free version), then let it preheat. Pour wet ingredients into dry, and stir to make a batter. When the iron is hot, pour half the batter into the center of the iron, and close the lid. (My machine has a light that goes out when the waffle is ready. Don’t lift the lid before the waffle is finished cooking.) Frost these vegan carrot cake waffles with either coconut butter or my healthy cream cheese frosting (linked below the second photo in this post).

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