Campus may not offer the largest variety of gluten-free and vegan breakfast options, but that doesn’t mean you can’t make your own. These quick and easy carrot cake waffles are a healthy alternative to sugary cereals, processed treats or day-old slices of pizza sitting in your mini fridge.
If you would rather opt out of the gluten-free and vegan ensemble, however, you can simply substitute gluten-free flour for wheat flour, the flax seeds for an egg and almond milk for your choice of dairy.
1 cup gluten-free flour
1 teaspoon baking powder
1 pinch salt
1/2 teaspoon cinnamon
2 tablespoons coconut sugar or brown sugar
1 1/2 tablespoon ground flax seeds
3/4 cup almond milk
1 teaspoon white or apple cider vinegar
2 1/2 tablespoons warm water
1/2 cup finely grated carrots
2 tablespoons coconut flakes (optional)
Heat your waffle iron to medium/high. In a mixing bowl, add the vinegar to the almond milk to give it a buttermilk-like consistency. If you opted for a different kind of dairy, add that in the bowl. Add warm water to the flax as a substitute for egg. Measure out your dry ingredients and stir together to combine. Add the milk and coconut to the dry ingredients. Finally, stir in the flax and grated carrot.
Measure out the recommend amount of mix for your waffle iron, cook and enjoy with your choice of toppings!