In The Marley Kitchen: Vegan Carrot Cake Waffles with Cinnamon Maple Spread

INGREDIENTS -1 cup oat flour (or grind rolled oats in a high speed blender to get 1 cup of flour) -1 cup unbleached flour -1/2 teaspoon salt -2 teaspoons baking powder -1 teaspoon cinnamon -1 teaspoon cloves -1/2 teaspoon nutmeg

(wet ingredients) -1 1/2 cups plain vegan yogurt (coconut, soy) -2/3 cup dairy free milk of choice -2 tablespoons Ziggy Marley’s Coco’Mon oil, melted -2 tablespoons maple syrup -1 teaspoon fresh lemon juice -1 teaspoon vanilla extract -1 cup grated carrots (finely grated, not in large shreds)

(Optional Add-ins) -2/3 cup raisins (optional), plus extra for sprinkling on top

Ingredients for the cinnamon maple cream cheese spread: -1/2 cup vegan cream cheese -2 tablespoons maple syrup -1 teaspoon fresh lemon juice -1 teaspoon cinnamon -1/2 teaspoon vanilla extract

DIRECTIONS For the cinnamon maple cream cheese spread: -Using an electric mixer, thoroughly whip the cream cheese, cinnamon, and maple syrup together until fluffy. Chill until ready to use.

For the waffles: -In a large bowl, mix together the dry ingredients.

-In a medium bowl, mix together the wet ingredients. Add the wet ingredients to the dry and mix until just combined. Fold in the carrots and raisins, if using. Let stand for 10 minutes, while you let the waffle maker heat up. Cook waffles according to your waffle maker's instructions. Top with cinnamon maple cream cheese sauce and maybe a smidge more maple syrup and serve warm. Enjoy!

© 2016

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