Name: Forking EPIC Carrot Cake Waffles
Prep time: 10 min
Cook time: 5 min
Yield: 8 Waffles
Ingredients: 2 cups puréed pumpkin; 11 oz coconut milk; 4 large eggs; 1 cup roasted almonds; 1 cup figs; 1 tablespoon dried ginger (OR inch fresh ginger (or more! I put LOADS of ginger in mine! This is my favorite part because it tastes like gingerbread.); 1 cup grated carrots (OR grated sweet potato); 1 cup unsweetened coconut (chopped); 1 cup dried cranberries (chopped); 1 tablespoon cinnamon (I usually use 2 because I like mine extra “spicy”); 2 tsp sea salt; 2 tablespoons vanilla; Coconut oil for waffle iron; Butter & whatever else you'd like to top your waffle with; 1/3 cup chia seeds; 1/3 cup flax seeds; 1/3 cup hemp seeds; 1/3 cup hemp seeds

Looking for a way to make breakfast special? Get ready to blow your family’s mind with these Forking EPIC Carrot Cake Waffles. They are the ultimate fake out because they taste like everyone’s favorite carrot cake but are actually loaded with super foods and are GLUTEN & GRAIN FREE! Oh and bonus- They are loaded with ginger, nutmeg, and cinnamon and make the house smell amazing while they cook!

Forking EPIC Carrot Cake Waffles

Cake for breakfast? Yes, please! I love the combo of ginger, nutmeg, & cinnamon in these waffles. I especially love that these are practically GUILT FREE waffles because they don’t have any grains or processed sugar. I can’t think of a better way to break my fast than with these super food loaded waffles.

Forking EPIC Carrot Cake Waffles

Servings	Prep Time	Cook Time
8Waffles	10Minutes	5Minutes

Servings	Prep Time
8Waffles	10Minutes

Cook Time

5Minutes

Ingredients

2 cups puréed pumpkin
11 oz coconut milk
4 large eggs
1 cup roasted almonds
1 cup figs
1 tablespoon dried ginger OR inch fresh ginger (or more! I put LOADS of ginger in mine! This is my favorite part because it tastes like gingerbread.
1 cup grated carrots OR grated sweet potato
1 cup unsweetened coconut chopped
1 cup dried cranberries chopped
1 tablespoon cinnamon I usually use 2 because I like mine extra “spicy”
2 tsp sea salt
2 tablespoons vanilla
Coconut oil for waffle iron
Butter & whatever else you'd like to top your waffle with
Optional Super Food Add Ins
1/3 cup chia seeds
1/3 cup flax seeds
1/3 cup hemp seeds
1/3 cup hemp seeds

Servings: Waffles

Ingredients

2 cups puréed pumpkin
11 oz coconut milk
4 large eggs
1 cup roasted almonds
1 cup figs
1 tablespoon dried ginger OR inch fresh ginger (or more! I put LOADS of ginger in mine! This is my favorite part because it tastes like gingerbread.
1 cup grated carrots OR grated sweet potato
1 cup unsweetened coconut chopped
1 cup dried cranberries chopped
1 tablespoon cinnamon I usually use 2 because I like mine extra “spicy”
2 tsp sea salt
2 tablespoons vanilla
Coconut oil for waffle iron
Butter & whatever else you'd like to top your waffle with
Optional Super Food Add Ins
1/3 cup chia seeds
1/3 cup flax seeds
1/3 cup hemp seeds
1/3 cup hemp seeds

Servings: Waffles

Instructions

Preheat waffle iron while you make your batter
Blend baked sweet potatoes & dates in Vitamix or food processor
Mix in coconut milk & eggs
Add almonds
Process until smooth
Transfer batter to bowl
Mix in spices & vanilla
Add chopped cranberries & coconut
Mix in chia, flax, and hemp seeds
Spray coconut oil on waffle iron- grease it up well so your waffles don't stick
Drop by heaping tablespoons onto each ¼ section of your waffle iron.
Cook until slightly crispy on the outside and lightly browned
Top with butter while hot
Enjoy!

Recipe Notes

Is there anything better than a hot waffle? I love these Carrot Cake Waffles because it’s kind of like a fresh baked cookie. Slightly crispy on the outside and served warm this breakfast could double as dessert. These waffles would be great to serve at a get together, or you could have the batter in the fridge for quick breakfasts in the morning. I have even used this batter in mini muffins for a car trip and they turned out great! Any way you make them, these are sure to be one of your family’s favorite treats.

If I could serve you one of these right now, you would swear that these waffles were made with traditional carrot cake batter. By tasting them, you’d never guess that these waffles are actually good for you. I mean, Look at all that wholesome goodness! These waffles have no added sugar or grains and are loaded with superfoods yet they taste like a treat you’d get at a fancy breakfast joint. Say hello to your family’s new favorite breakfast!

Here is how to make Forking EPIC Carrot Cake Waffles...

Start by mixing pumpkin, figs, eggs, and coconut milk in Vitamix or food processor. I like to process the mixture until the eggs get a bit fluffy. Preheat your waffle iron while the pumpkin is mixing.

Add ginger to the batter and process on high to get it well incorporated into the pumpkin. I love to use grated fresh ginger but always keep some freeze dried ginger in the pantry for the times I run out. Mix in the rest of the seasonings and vanilla. *I really like my waffles extra “spicy” so I add a ton of ginger, cinnamon, and nutmeg. Think spice cake with a bunch of awesome stuff thrown in the mix.

In a large mixing bowl, stir in the grated carrots, coconut, dried cranberries, and all of the seeds.

Use coconut oil to heavily coat the waffle iron before adding mounds of batter to each section of your waffle iron. I have a deep Belgian waffle iron and used about 3 tablespoons of batter for each mound. Cook waffles for apx 2-3 minutes (time varies depending on your iron temp)

I love to get butter in all the nooks and crannies, so I put a tab of butter onto each section of the waffle and quickly melt it with the top of he waffle iron. Mmmmmm! No syrup needed with these bad boys!!

I like to make the batter in advance and keep it in the fridge until I am ready for a fresh waffle. You could also cook all the waffles and store them in the freezer. Pop them in the toaster when you need a quick on the go breakfast.