RECIPE: Savoury Carrot Waffles

I would never choose waffles for breakfast. Or indeed for brunch for that matter.

Seems slightly odd to say when I’m evidently about to share a recipe for exactly these but bear with me….

If I were to meet friends for a leisurely weekend mid-morning meal & there was a choice of say waffles or eggs with avocado I would always go for the eggs as in that situation the waffles tend to be overly sweet, paired with fruit & generally not particularly sustaining for the rather over excitable & bouncy amongst us (basically I’m hungry again an hour later/before we even left the blinking restaurant!).

So what have I done? Well OBVIOUSLY I’ve made up my own & not only do they keep you satisfied until lunch, but on occasion until dinner too…..

So the key here is I’ve chosen lovely bright, flavourful roasted carrots (almost caramel-esque in their underlying flavour) instead of the classic banana, added a hint of herby-ness & classic peppery seasoning, dumped the need for an extra sweetener entirely, & then used tapioca flour as my binding agent. This is not only naturally gluten & grain free but also exceptionally fibre rich so aids in maintaining that satiated feeling after you’ve eaten them. It also makes them lower in fat & nut free.

Now of course you do need a waffle iron for these, & I must admit I held off from purchasing 1 for a long while….all I can say is they’re less expensive than you think, far more compact & easy to hide away than you think, less washing up than using your other kitchen utensils (a quick wipe once cool if needed or not at all!) & MORE FUN THAN YOU COULD HAVE EVER IMAGINED.

So yes, I’m a fan, & if you come round to mine for breakfast we’ll be having waffles.

Serves 2

  • 3/4 cup carrot purée (roughly chop 1-2 large carrots, roast in a preheated 200C oven for 25-30 mins, add to a food processor & blend whilst still warm)
  • 2 eggs
  • 1/2 cup tapioca flour
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • pinch of salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 2 tablespoons hemp or olive oil
  1. Add your eggs, chosen oil & carrot purée to the bowl of a food processor, blitz to combine.
  2. Then add the rest of your ingredients blending until smooth (scrape down the sides a couple of times & just make sure there are no sneaky lumps of tapioca flour hiding)
  3. Add half to your preheated waffle iron, smoothing it out from the centre towards the edges. Don’t be tempted to overfill it!
  4. Leave to cook for 5-6 minutes then keep warm in the oven or serve straight away with your favourite accompaniments.

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