Post by Deleted on Mar 26, 2016 10:00:07 GMT -5
Carrot Waffles With Coconut Cream
Ingredients serves 5
For the coconut cream
•Two 14-ounce cans full-fat coconut milk, refrigerated overnight
•1/3 cup sifted confectioners' sugar
•Vanilla extract
For the waffles
•4 cups spelt flour (may substitute a blend of white and whole-wheat flours)
•4 teaspoons baking powder
•1/4 cup ground flaxseed
•1 teaspoon ground cinnamon
•Sea salt
•2 cups scrubbed, grated carrots (from 4 large carrots)
•4 cups almond milk, at room temperature
•1/2 cup liquefied coconut oil
•2 teaspoons vanilla extract
•1/4 cup maple syrup, plus more for serving
Directions
For the coconut cream: Scoop the chilled, thick/solidified portion from both cans of coconut milk into the bowl of a stand mixer or handheld electric mixer; reserve the remaining, watery coconut milk for another use. Beat on medium-high speed for 3 to 5 minutes, until fluffy, then stop to add the confectioners’ sugar and a few drops of vanilla extract; beat just until incorporated. Transfer to an airtight container and refrigerate until ready to use (and up to 1 day). The yield is 2 cups.
For the waffles: Preheat your waffle iron; preheat the oven to 200 degrees and place a baking sheet with a wire rack seated in it on the middle rack.
Whisk together the spelt flour, baking powder, flaxseed, cinnamon and a pinch of the sea salt in a mixing bowl.
Combine the carrots, almond milk, coconut oil, vanilla extract and maple syrup in a large liquid measuring cup, then pour that mixture into the flour mixture, stirring just until there’s no trace of dry ingredients left.
Scoop about 1 1/3 cups of the batter onto the waffle iron and cook for 11 to 12 minutes (longer than the waffle iron may indicate) or until the edges are slightly crisped. Transfer to the oven while you repeat to use all the batter.
Serve warm, topped with the coconut cream and syrup
www.washingtonpost.com/pb/recipes/carrot-waffles/15204/?tid=a_inl
Ingredients serves 5
For the coconut cream
•Two 14-ounce cans full-fat coconut milk, refrigerated overnight
•1/3 cup sifted confectioners' sugar
•Vanilla extract
For the waffles
•4 cups spelt flour (may substitute a blend of white and whole-wheat flours)
•4 teaspoons baking powder
•1/4 cup ground flaxseed
•1 teaspoon ground cinnamon
•Sea salt
•2 cups scrubbed, grated carrots (from 4 large carrots)
•4 cups almond milk, at room temperature
•1/2 cup liquefied coconut oil
•2 teaspoons vanilla extract
•1/4 cup maple syrup, plus more for serving
Directions
For the coconut cream: Scoop the chilled, thick/solidified portion from both cans of coconut milk into the bowl of a stand mixer or handheld electric mixer; reserve the remaining, watery coconut milk for another use. Beat on medium-high speed for 3 to 5 minutes, until fluffy, then stop to add the confectioners’ sugar and a few drops of vanilla extract; beat just until incorporated. Transfer to an airtight container and refrigerate until ready to use (and up to 1 day). The yield is 2 cups.
For the waffles: Preheat your waffle iron; preheat the oven to 200 degrees and place a baking sheet with a wire rack seated in it on the middle rack.
Whisk together the spelt flour, baking powder, flaxseed, cinnamon and a pinch of the sea salt in a mixing bowl.
Combine the carrots, almond milk, coconut oil, vanilla extract and maple syrup in a large liquid measuring cup, then pour that mixture into the flour mixture, stirring just until there’s no trace of dry ingredients left.
Scoop about 1 1/3 cups of the batter onto the waffle iron and cook for 11 to 12 minutes (longer than the waffle iron may indicate) or until the edges are slightly crisped. Transfer to the oven while you repeat to use all the batter.
Serve warm, topped with the coconut cream and syrup
www.washingtonpost.com/pb/recipes/carrot-waffles/15204/?tid=a_inl