These waffles were the result of a delicious Sunday morning experiment, when I was thinking about carrot cake but knew I shouldn't eat cake for breakfast.
3 cups flour
2 T baking powder
1 t salt
1/2 t cinnamon
1/2 t nutmeg
1/2 cup pineapple juice
2 1/2 cups almond milk
1/2 cup olive oil
1 t vanilla
6 carrots, grated (about 3 cups)
1/2 cup walnuts, chopped
1/2 cup pineapple, crushed or finely chopped
2/3 cup raisins, soaked in hot water until plump, then drained
- Whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- Whisk in juice, milk, oil, and vanilla.
- Fold in carrots, walnuts, pineapple, and raisins.
- Cook on a well-oiled waffle iron.