I finally have new recipe to share! In the 4 years I’ve been blogging I have never taken a month off. It was kind of sad to see my blog not updated since June. I haven’t really felt like making blogging a priority lately. With gardening (believe me, they are a lot of work!) and trying to keep up on everything else in life, while also being a bridesmaid in your best friends wedding, things can get a tad crazy!
I’m happy to be posting this morning. It’s a foggy morning here and I woke up a little after 7. That felt amazing! Sleeping in until 7 is the perfect time for me. Especially since I went to bed earlier than even normal last night. With a good nights sleep, I decided to make these paleo carrot cake waffles. This was the third time I was testing this recipe, and I’m happy to report that its ready for the world to see.
These beautiful flowers are from my garden. A few weeks ago we had 7 (!!!) dogs in our backyard and a couple of them made there way into my garden where they sort of trampled these beauties. They haven’t died and they are still doing really well, but a couple of the branches have fallen off. I’ve never been the kind of person to have lots of flowers in my house but since they were going to die anyway I put them in a jar. They have actually lasted a long time in a cup of water. I love these flowers! They get a little water on our drip system and they are totally thriving. I wish I could make all my flowers grow like these ones.
Back to the waffles! Originally they called for more cinnamon which I tried and they were almost spicy, so if you like spicy carrot cake feel free to add another teaspoon. These have great flavor and the pecans, coconut shreds, and hemp hearts go amazing on them. I had to share them because once I make a recipe this many times it has to be on the blog. I get tired of reading the recipe from my drafts folder.
I normally enjoy these waffles with a cup of black coffee but the last few weeks I’ve been having some stomach pains. I’m trying to limit my coffee to a couple cups a week and see if that helps. In the meantime it’s tea time for this girl. I’m not gonna lie, I am not really a tea person. I drink it every day at 2pm at work but for the morning…it’s just not the same as my beloved cup of joe.
Well, with that I’m off to clean up the mess I made in the kitchen, water the garden, and do a 30 minute yoga video from Sarah Beth yoga. After those tasks it’s work around the house weekend. I’m making it my task to wash windows! Wish me luck. Have a great weekend!
- 2/3 cup almond meal
- 3 tablespoons coconut flour
- 3/4 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3 eggs
- 1/3 cup almond or coconut milk
- 1/4 cup maple syrup
- 1/4 cup melted butter or coconut oil
- 1 cup shredded carrots
- Toppings: shredded coconut, toasted chopped pecans, hemp hearts, butter and syrup.
- Preheat waffle iron.
- In a medium sized bowl; whisk together almond meal, coconut flour, baking soda, and spices.
- In a smaller bowl; whisk together eggs, milk, maple syrup, coconut oil.
- Pour wet ingredients into dry ingredients. Add in shredded carrots. Stir together until just combined.
- Pour about 1/3-1/4 cup waffle batter on to each side of waffle iron. Cook according to your waffle irons instructions. Remove from iron and top with your favorite toppings.
- You may need to add a tablespoon or two more of milk to the batter if it's too thick.