Zucchini Carrot Waffles (gluten free and vegan)
Waffles hold a special place in my heart. Every Sunday after church my mom would make a big batch of waffles for brunch. Alas, after being diagnosed with Celiac disease I couldn't partake in the Sunday waffle buffet anymore. I've had a hard time making gluten free waffles that don't rip apart when I take them off the waffle iron or have a weird texture. I've tried cashew based waffles, almond flour waffles, coconut flour waffles...I could go on. It became more difficult when I couldn't use eggs or nut flours anymore. Nothing ever worked and I was close to getting rid of my waffle iron. I was watching Pioneer Woman over the weekend while I was folding a mountain of laundry and she did a bunch of mash-up recipes. One of her ideas was a zucchini bread waffle. They sounded so delicious I decided to give waffles one more try! These turned out perfectly! Fluffy, bursting with carrots and zucchini and hint of orange. My version is of course gluten free but also dairy, egg and refined sugar free.
Zucchini Carrot Waffles
3 cups of Sugar Bunny Flour Blend or other gluten free blend
1 tsp of xanthan gum (omit if you use a flour blend that already contains xanthan gum)
1 Tbs of baking powder
1/2 tsp of sea salt
1 tsp of cinnamon
1/2 tsp of nutmeg
2 carrots, grated
1 large zucchini or 2 small zucchini, grated
2 Tbs of coconut sugar (you could also use maple syrup, coconut nectar, or stevia to taste)
2 tsp of vanilla extract
3 flax eggs (3 Tbs of ground flax mixed with 1/2 cup of water. Let mixture thicken for 5-10 minutes.)
3 Tbs of coconut oil, melted
1 cup of coconut yogurt (I used unsweetened vanilla)
1.5 cups of non-dairy milk (do not use canned coconut milk)
zest and juice of 1 orange (can substitute lemon as well)
nonstick cooking spray or melted coconut oil and a pastry brush (I used coconut oil spray)
Maple syrup or coconut nectar for serving
Combine flours, baking powder, sea salt, cinnamon and nutmeg in a large bowl.
Wrap grated zucchini in a kitchen towel and squeeze out the extra moisture over the sink. Add zucchini and carrots to the dry ingredients and mix until combined.
In a separate bowl, combine coconut yogurt, non-dairy milk, melted coconut oil, flax eggs, vanilla, coconut sugar and juice and zest of the orange. Pour wet mixture into the dry ingredients and stir until completely combined.
Spray your waffle iron with the nonstick spray or use the pastry brush to coat the iron with coconut oil. Scoop about 1/2-2/3 cup of batter onto the iron and cook until golden brown. My iron goes up to level 5 and I set it to level 4 for these waffles. It is a dense batter so you want to make sure the waffles are cooked through.
Serve with warmed maple syrup or coconut nectar and a pat of butter or coconut oil if you like. This recipe was approved by my toughest critics!