Foodie Friday; Carrot Cake Waffles
Carrot Cake Waffles for the win! Our Jr Chefs talked about taking recipes for foods that they love but don’t offer much nutritionally and turning them into nutrition powerhouses without compromising flavor. We tested it with a breakfast favorite – waffles! Typically made with white flour, the only nutrient rich food in the average recipe is eggs. We changed all that!
Carrots in Waffles? Seriously?
Yup, we added carrots in our waffles! But we didn’t stop there. We also made them vegan by adding flax eggs (Omega 3’s!!) and raisins. You can add walnuts at home if you’d like some crunchy protein (and aren’t allergic), but our classes are strictly nut free so we didn’t add any. We also swapped the sugar for maple syrup. While it is still a source of sugar, it is less refined and a touch better for you and has the added bonus of adding a ton of yumminess.
I get it, our Jr Chefs were skeptical too! There were a lot of “carrots in my waffles?” with a scrunched up nose and look of disgust. But in the end, they were a huge hit! I even got emails from several families that were lucky enough to have their chef share some with them at home.
“The waffles were DELICIOUS!”
“She had so much fun and the recipe was delicious! We all tried them and loved it!”
Ready to give it a try? Here is the recipe:
Don’t have a waffle iron? No problem, you can make them into Carrot Cake Pancakes or Muffins! (Or you can purchase one of these adorable mini waffle irons like we use in class!)