Carrot Cake Waffles with Ginger Mango Salsa
- 1/2 cup gluten free all-purpose flour preferably Bob's Redmill
- 1/2 cup oat flour
- 1/4 cup almond flour
- 1/4 cup old fashioned rolled oats
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp ground flax optional
- 1 cup shredded carrots
- 1/3 cup applesauce
- 3/4 cup milk of choice
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Ginger Mango Salsa
- 1 mango, peeled and diced 1 cup
- 1.5 tsp maple syrup
- 1 tsp lemon juice
- zest half of a lemon
- 1/4 tsp fresh grated ginger
- pinch of salt
In a large bowl, mix together all of the dry ingredients.
Add in shredded carrots and toss in flour until evenly coated and dispersed.
Stir in remaining ingredients. Let sit while you prepare and heat the waffle iron.
Cook according to your waffle iron instructions.
While the waffles are cooking, make the salsa.
Combine all ingredients in a medium size bowl. Mix together. Cover and chill in the fridge for an hour for the flavors to combine (optional).
If you wish to freeze your waffles, place them on a a cookie sheet without touching, cover with plastic wrap and place in the freezer. Once they are frozen, store them in a freezer bag or air-tight container.
Place waffles in a baggie or container with a lid. Keep cold.
Pack the mango salsa in a small container with a twist top or snap lid. Keep cold.
Warm waffles, covered, in the airplane oven or in a skillet in the hotel room. Top with Mango Salsa.
This batter can also be used to make pancakes. If you wish to make pancakes while on a trip, pack the batter in a twist top or snap lid and cook on a skillet in your hotel room.