Gluten-Free Carrot Cake Waffle Sandwiches
When you think of Spring what dessert comes to mind? For me it’s definitely carrot cake. Maybe it’s because of Spring and Easter is in Spring, bunnies are associated with Easter and bunnies eat carrots. I don’t know but either way who doesn’t love a good carrot cake. Carrot cake was my specialty when I had my dessert business years ago but the way I made carrot cake back then is not how I eat now.
For a while I’ve been on a mission to find a way to make a good carrot cake without using wheat based flour and refined sugar. Then a magic ingredient appeared, green banana flour! And it changed everything! I’ve always wanted to try this flour but it’s pretty pricey however I got a chance to try it recently when I saw green banana flour on sell at Whole Foods for half off the normal price!
Waffles
I was so excited to try this flour. So excited that I didn’t want to wait the 35 to 40 minutes it would take for a cake to bake in the oven so I decided to make carrot cake waffles instead and as you know waffles take much less time to cook then a cake. Not wanting to stop there I decided to also add an addition of cream cheese in the middle to make carrot cake waffle sandwiches.
And just in case you don’t already know, I have a thing about waffles. I tend to make waffles a lot as you can tell from all the waffle posts on my site. You can eat them for breakfast, lunch, dinner or dessert. And they take almost no time at all to make. If I have a sweet tooth and want something sweet right away, I go to waffles. If I want a savory snack, I make savory waffles and dip them in hummus or spread them with avocado. Waffles are definitely my go to food.
Carrot Cake Waffles
Now to these carrot cake waffles. These waffles are absolutely divine, they are soft, moist and taste like actual carrot cake! They are gluten free, filling and protein rich! I used a blend of green banana flour and chickpea flour for the waffles and it provided the best consistency. You can’t even tell there’s chickpea flour in the recipe because the banana flour actually hides the chickpea taste. And if you’re thinking, “Does the banana flour taste like bananas?”, nope not at all!
The Filling
The middle filling of the waffle sandwiches have this amazing cream cheese right here, this cream cheese is lactose free (lactose is milk sugar), made from grass fed cows and has active live cultures (to help your gut). Dairy is something I tend to stay away from however this cream cheese works very well with my body and not against it. If you are vegan you can definitely sub the cream cheese for a nondairy version but if you can’t eat dairy due to lactose intolerance you might want to give this cream cheese a try.
This waffle sandwich recipe is not exactly plant based, if you want to make it completely plant based just leave out the cream cheese and make regular carrot cake waffles or like mentioned above substitute the cream cheese for a nondairy version. Either way these waffles are the bomb!
AuthorDesireeCategoryBreakfast, Desserts, Gluten FreeDifficultyBeginnerThese waffles are absolutely divine, they are soft, moist and taste like actual carrot cake! They are gluten free, filling and protein rich! I used a blend of green banana flour and chickpea flour for the waffles and it provided the best consistency. The middle of the waffle sandwiches is a lactose free cream cheese with live active cultures. Or a nondairy cream cheese can be used.
In a bowl put in the chickpea flour, banana flour, cinnamon, ginger, baking powder and sea salt and mix all together.
In a liquid measuring cup put in the nondairy milk, apple cider vinegar, vanilla extract, avocado oil and maple syrup. Pour the liquid mixture into the mixed flour mixture and stir till incorporated.
Put the carrots into the mixture and stir till the carrots are mixed in.
Warm up your waffle iron on a medium setting and scoop some of the waffle mixture onto the iron. Cook according to your waffle iron instructions. Do not over cook, you want your waffles to be done but soft. For my waffle iron each waffle took about a minute to cook.
After the waffles are finished cooking take the waffles and break apart the sections. If you have a square waffle iron you can cut the squares diagonally to make triangles.
Spread cream cheese on one side of the cut waffle and place the other half on top to make a sandwich. I was able to make eight little sandwiches.
They are now ready to eat! However like me you might not want to stop there, I made them even more decadent by drizzling maple syrup on top. Of course when you do that you need a fork to eat them with unless you don’t mind sticky fingers.
Ingredients
Directions
In a bowl put in the chickpea flour, banana flour, cinnamon, ginger, baking powder and sea salt and mix all together.
In a liquid measuring cup put in the nondairy milk, apple cider vinegar, vanilla extract, avocado oil and maple syrup. Pour the liquid mixture into the mixed flour mixture and stir till incorporated.
Put the carrots into the mixture and stir till the carrots are mixed in.
Warm up your waffle iron on a medium setting and scoop some of the waffle mixture onto the iron. Cook according to your waffle iron instructions. Do not over cook, you want your waffles to be done but soft. For my waffle iron each waffle took about a minute to cook.
After the waffles are finished cooking take the waffles and break apart the sections. If you have a square waffle iron you can cut the squares diagonally to make triangles.
Spread cream cheese on one side of the cut waffle and place the other half on top to make a sandwich. I was able to make eight little sandwiches.
They are now ready to eat! However like me you might not want to stop there, I made them even more decadent by drizzling maple syrup on top. Of course when you do that you need a fork to eat them with unless you don’t mind sticky fingers.
Notes
