DRY INGREDIENTS

1 cup oat flour (or grind rolled oats in a high speed blender)
1 cup flour
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg

WET INGREDIENTS

1 1/2 cups plain yogurt
2/3 cup almond milk
2 tablespoons coconut oil, melted
2 tablespoons maple syrup
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1 cup grated carrots (finely grated)
2/3 cup raisins (or choc chips/blueberries)

FOR THE CINNAMON MAPLE CREAM CHEESE SPREAD

1/2 cup vegan cream cheese
2 tablespoons maple syrup
1 teaspoon fresh lemon juice
1 teaspoon cinnamon
1/2 teaspoon vanilla extract

METHOD

  1. Using an electric mixer, thoroughly whip the cream cheese, cinnamon, and maple syrup together until fluffy. Chill until ready to use.
  2. In a large bowl, mix together the dry ingredients.
  3. In a medium bowl, mix together the wet ingredients. Add the wet ingredients to the dry and mix until just combined. Fold in the carrots and raisins, if using. Let stand for 10 minutes, while you let the waffle maker heat up.
  4. Cook waffles according to your waffle maker’s instructions. Top with cinnamon maple cream cheese sauce and maybe a smidge more maple syrup and serve warm. Enjoy!

 

RECIPE BY keepinitkind.com