Abi's gluten-free carrot cake waffles
6
Points®
Total time: 16 min • Prep: 10 min • Cook: 6 min • Serves: 2 • Difficulty: Easy
All the flavours you love from a carrot cake, made into a deliciously easy-to-make gluten-free waffle. Recipe by @abigailrose_ww.fitfoodie
Ingredients
Quinoa flour
¼ cup(s), (45g)
Psyllium husk
1 tbs
Natural sweetener
1 tsp
Baking powder
½ tsp
Ground cinnamon
1 tsp
Carrot(s)
½ cup(s), grated, (60g)
Egg(s)
1 large, lightly beaten
Oil spray
1 x 3 second spray(s)
99% fat-free, plain or natural yoghurt, unsweetened
150 g
Reduced-sugar dried cranberries
28 g
Walnuts
4 piece(s), CHOPPED
Instructions
1
Preheat mini waffle maker (10cm diameter) and lightly spray both cooking surfaces with oil.
2
Place all waffle ingredients in a medium bowl and stir to combine. Slowly pour half of the batter onto the bottom cooking surface of waffle maker. Pull cover down to enclose waffle. Cook for about 3 minutes, or until waffle is golden and cooked through. Carefully transfer to a plate using a rubber spatula and cover to keep warm. Repeat with remaining batter to make 2 waffles in total. Serve waffles dolloped with yoghurt and sprinkled with cranberries and walnuts.
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