Vegan Carrot Waffles Crowned with Japanese Green Tea Matcha Cream
Adapted from the Love & Lemons cookbook, this vegan carrot waffle recipe is packed with healthy ingredients. And is amazingly delicious. Carrots and a soupcon of maple syrup sweeten the wholesome spelt (wheat) flour batter. (It’s the waffle version of fresh baked whole grain bread.)
Vegan Carrot Waffles Crowned with Japanese Green Tea Matcha Cream are a win-win for families who love super-delicious desserts and are super-conscientious about health. (Japanese green tea has long been touted as an anti-cancer fighting agent. Coconut cream is famous for it's virus fighting capabilities.)
For the vegan waffles:
Yields 4 large round waffles
- 2 cups spelt flour
- 2 teaspoons baking powder
- 2 tablespoons ground flaxseed
- 1 teaspoon cinnamon
- 1 generous cup of grated carrots
- ¾ cup of organic dried cherries
- 2 cups almond milk
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
- Pinch of sea salt
For the Japanese Green Tea Matcha Coconut Cream:
- 2 (14-ounce) cans thick coconut cream
- ½ cup sifted powdered sugar
- 2½ tablespoons Japanese green tea matcha powder
For the vegan waffles:
Per manufacturer preheat your waffle maker.
Whisk together the spelt flour, baking powder, flaxseed, cinnamon and salt in a large bowl.
In a separate bowl, combine the carrots, cherries, almond milk, coconut oil, vanilla and maple syrup. Add the mixture to the spelt flour bowl. Stir until incorporated.
Pour enough batter onto the hot waffle iron. Bake for 4 to 5 minutes.
Serve with Japanese Green Tea Matcha Coconut Cream or Green Tea Matcha Ice Cream...
Garnish with a tiny, tiny scattering of green sugar sprinkles.
For the Japanese Green Tea Matcha Coconut Cream:
Refrigerate the coconut cream overnight upside down. Drain the coconut water and place the thick cream into a bowl. Whip up the coconut cream until fluffy. (About 3 minutes.)
Whisk the powdered sugar and matcha together. Beat into the coconut cream.