Carrot Cake Waffles with Ginger Mango Salsa
Ingredients
Waffle
- 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
Instructions
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In a large bowl, mix together all of the dry ingredients.
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Add in shredded carrots and toss in flour until evenly coated and dispersed.
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Stir in remaining ingredients. Let sit while you prepare and heat the waffle iron.
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Cook according to your waffle iron instructions.
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While the waffles are cooking, make the salsa.
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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).
Recipe Notes
Preparation Tips:
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.
Packing Tips:
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.
Heating Tips:
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.
