Roasted Carrot Waffles

Happy World Vegan Day, which also signifies the first day of the 2012 Vegan Month of Food. This is my fourth year attempting a tally of 20 posts, this time waffle-themed. Why waffles? As author John Green says, “Waffles are just awesome bread.” And as I say, just try to eat a waffle without smiling. When faced with a waffle, you will smirk at the very least.

Itchy with insomnia last night, a bollix of thoughts split me asunder. And between pining for Scandinavia and lingering anxiety over a possible job offer, the idea of roasted carrot waffles stuck.

Every food blogger’s seen a waffle flecked with raw, grated carrot, but my tepid Googling scavenged no roasted carrot waffles inked in internet. That is, until this morning when I made a mess of my kitchen, sundress, and supplicating dog creating these little flour monsters. They’re decadent and appropriately filling. The subtle sweetness of roasted carrot makes for happy waffle times at breakfast, brunch, or brinner.

And you know what else? I got that job. Waffle on, October, waffle on.

Takes approximately 1 1/2 hours including roasting time.
Serves 3-4.

4 medium carrots or 1 cup roasted carrot puree
1 tsp olive oil
3-4 T unsweetened almond milk or water
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
3-4 T unrefined sugar
1 1/2 cups unsweetened almond milk (or other unsweetened non-dairy milk)
1/4 cup coconut oil (or canola/vegetable oil)
Grated carrot, for garnish

1. Preheat oven to 275 °F (135 °C). Cut carrots in half and halve each section length-wise. Coat in oil and place cut-side down on a baking sheet. Roast for 30-40 minutes, flipping once half-way through. Carrots should be browned and tender when pierced with a fork.

2. In a food processor or Magic Bullet*, puree carrots 3-4 minutes or until no chunks remain. Gradually add the 3-4 tablespoons of almond milk or water for easier blending.

3. Oil and preheat your waffle maker. In a large bowl sift together the flour, baking powder, baking soda, cinnamon, and salt. In a separate medium bowl, whisk together the carrot puree, sugar, and almond milk. If your carrot puree is still chunky (as mine was), blend the mixture again in your food processor or Magic Bullet until smooth. Return to the bowl and whisk in the coconut oil well. Add the wet ingredients to the dry and mix until combined.

4. Spoon 1/4-1/2 cup batter onto the hot griddle, although this amount will vary based on the size of your waffle iron. Cook according to waffle iron instructions; mine took 5 minutes. Open waffle iron carefully, using a fork to gently pry the waffle off the griddle. Serve hot with Earth Balance, agave nectar, and grated carrot.

*If you use a Magic Bullet, please let your carrots cool 15-2o minutes before blending. Overheating a Bullet is easily done and burnt rubber is a smell uneasily forgotten.

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