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. 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.