Carrot Cake Waffle

I have a waffle. Look down in front of you. Do you have a waffle? I hope you have a waffle. Life’s better with a waffle. It is. You should conjure a waffle. Steal one from the guy next door and his dog. My waffle is a carrot cake protein waffle topped with my fave “cheesecake” whip, shredded carrots, black mulberries, and a snickerdoodle almond butter drizzle (I just thinned Buff Bake snickerdoodle almond butter with almond milk).
 
IMG_8929[1]Carrot Cake Waffle
 
Serves: 1
  • 1/2 cup raw oats
  • 1/2 scoop cinnamon swirl whey protein (cellucor brand)
  • 2 egg whites
  • 2 oz carrot purée
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/2 tsp baking powder
  • 1 stevia packet
Grind the oats into a flour. Then add the remaining ingredients and blend again. Cook in a sprayed waffle maker. 
 
To make the “cheesecake” whip, use a handblender to blend 1/3 cup lowfat cottage cheese, 1 TBSP vanilla whey protein, 1/2 TBSP coconut flour, 1/2 tsp vanilla extract, and 1 stevia packet until smooth.

Learn healthy, plant-based eating in 6 weeks from me.




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