Gluten-free Carrot Cake Waffles (Edit recipe)

Jessi's Kitchen

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The BEST gluten-free carrot cake waffles made with sorghum flour and loaded with carrots and spices.

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

17

Serves: 4

Ingredients

1 cup Sorghum Flour
1 cup Arrowroot Flour
.75 tsp Salt
2 tsp Baking Powder
3 tsp Cinnamon, Ground
1 tsp Nutmeg, Ground
1 tsp Ginger, Ground
3 Eggs
.5 cup Coconut Milk, (I used canned lite coconut milk)
6 Tbsp Coconut Oil
2 Tbsp Honey, or maple syrup
1 cup Carrots, shredded (approximately 1 large or two small carrots)

Optional toppings

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine the dry ingredients in to a large bowl and whisk to combine.
Use a box grater to shred the carrots. Set aside. (see notes).
In a large bowl combine the eggs, milk, oil and honey in a bowl and whisk to combine.
Add the dry ingredients to the wet ingredients and whisk to combine.
Add the shredded carrots and mix. Let batter rest for about 5 minutes
Heat a waffle iron to high heat and grease with a little oil. Add 2-3 tablespoons of batter (dependent on your size waffle maker) to the hot waffle maker and follow according to manufacturers instructions.

Notes

I have tried using the grater attachment on my food processor and also just a standard box grater. I found that the texture of the waffles was a lot better when I grated the carrots with the box grater like THIS. If you want to ensure that your waffles get really crispy make sure that your waffle maker is very hot. I use THIS waffle iron.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	526
Fat:	27 g
Carbohydrates:	66 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	403 mg
Fiber:	5 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.