Meatless Monday: Vegan Carrot Cake Waffles

I've been on a waffle kick lately; it's a bit obsessive actually.  It all started when a client asked if I could teach her to make whole wheat vegan waffles that she could easily prepare for her kids for breakfast.  

After that private cooking lesson took place, I was reminded how much I love waffles.  Back in college, I would look forward to weekend mornings in the dining hall at the dorm because they had a make your own belgian waffle station. Sometimes my roommates and I would even wake up early to get down there because the line to make waffles could get quite long. I have never been a big breakfast person, but any time I'd see belgian waffles on a restaurant menu, I would usually order them; waffles are one of the few breakfast foods that actually make me swoon. 

Vegan waffles, especially belgian style, are unfortunately hard to come by at restaurants, save for a few places that serve them for weekend brunch only. Of course, even though I don't have a belgian waffle maker, there is nothing stopping me from making waffles whenever I want. 

This recipe for carrot cake waffles was inspired by some leftover shredded carrots I had in the fridge, and my oh my were they yummy!  I kept it incredibly healthy, but if you want to indulge a little, they'd be great with a vegan cream cheese icing drizzled over the top! 

Vegan Carrot Cake Waffles 

Makes 6 waffles (four inches across)  

Ingredients 

1 Cup flour (I used an all purpose gluten free blend) 

1 teaspoon xantham gum (if using gluten free flour, omit otherwise) 

1 1/2 teaspoons ground cinnamon 

1/2 teaspoon ground ginger 

1 teaspoon baking powder

dash of salt 

dash of nutmeg 

1 Cup non-dairy milk

2 Tablespoons oil (flavorless like grapeseed, or walnut for a little punch) 

2 Tablespoons maple syrup

1/4 Cup shredded, or grated carrots

Directions

In a large bowl, sift together all the dry ingredients. Create a well in the middle and pour in the wet ingredients. Whisk until well combined. A few lumps are okay.  Using a wooden spoon or a spatula, fold in the carrots. You may also add raisins or walnuts, if you like. 

Spoon batter on to waffle iron according to manufacturer's directions. About 1/4 cup of batter per waffle for a standard 4 waffle maker.