Chocolate Carrot Waffles

by Chrissy


Sneaking veggies into a sweet waffle? Now, who in the world would do such a thang?

Oh…I did. And I don’t regret it one bit. De-licious.

If you remember back to my Momma’s Kickin’ Chili, you will know that she has a knack for sneaking in a little extra health into various dishes. Although she never pulled this fast one with adding carrots in waffles,  you can always count on her to add some wheat germ or oat bran for an extra boost of fiber.

Bless her soul.


These waffles are the perfect thing to wake up to in the morning. They are hearty, rich in a chocolate and spice flavor, and have an extra boost of vitamins and fiber. I like them nice and simple, topped with some fresh whipped cream and a drizzle of pure maple syrup. That Aunt Jamima stuff they call “syrup” is pure crap, so be sure to spend the extra bucks to buy the real deal. I’m not a butter-on-my-pancakes/waffles kind of girl, but you definitely can’t go wrong with some home-made Cinnamon Honey Butter, smeared on top.

 

Here is how to get them to the waffle iron:

Get gratin’…Make sure the carrots are finely grated.

Combine the dry ingredients. Combine the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the grated carrots, walnuts and chocolate chips (or you can place the chips into each individual waffle).

Spray the preheated waffle iron with cooking spray and the scoop about 1/4 cup’s worth of batter onto each waffle compartment (maybe more, depending on your waffle iron).

Personally, I get a little skeptical putting all the chocolate chips into the batter all at once. They might get lost. I like to hand place them. Nothing’s worse than chocolate chip waffles, without the chocolate chips…

After a few minutes, your waffle will be ready! If you are waiting to serve them all at once, place on a wire rack in the oven, to keep them warm at 200 degrees F.

 

Chocolate Carrot Waffles

Makes about 12 waffles

Ingredients:

2 cups white whole wheat flour
1/3 cup cocoa powder
1/8 tsp salt
2 1/2 tablespoons brown sugar
1 1/2 Tbsps wheat germ (optional)
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
3/4 tsp nutmeg
1 tsp allspice
1 3/4 cups buttermilk or milk with 1 1/2 Tbsp lemon juice
2 eggs, beaten
3 Tbsp canola oil
1 tsp vanilla extract
1 cup walnuts, finely chopped
1 1/2 cup carrots, finely grated
1/2 cup semi-sweet chocolate chips, or more to taste
Cooking spray for waffle iron
Pure Maple Syrup, Cinnamon Honey Butter, or freshly whipped cream, for garnish

 

Directions:

Preheat waffle iron.

In a bowl, combine together the flour, wheat germ, baking soda, baking powder, salt, and sugar, cocoa powder, cinnamon, nutmeg, and allspice.  In another bowl beat together eggs and canola oil, vanilla, and the buttermilk or milk/lemon juice mixture. Add the wet ingredients to the dry and stir until combined. Fold in the grated carrots, walnuts, and chocolate chips.

Spray preheated waffle iron with cooking spray and spoon about a ¼ cup of the batter into each waffle compartment, or according to the waffle iron instructions. Close the top and cook until the waffle iron signals, or until the waffle is golden, crispy and comes out easily.

They are best served immediately, or kept warm on a wire rack in a 200 degree oven.

 

From the Little Yellow Kitchen,

Chrissy

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