Carrot-Raisin Waffles

Hunter loves bread. The past several months all he wants for breakfast is a waffle, pancake or toast with peanut butter. I do occasionally buy him frozen waffles, but I prefer to make my own. This allows me to hide food in the waffle. He loves fruit, but about the only vegetable he will eat are canned green beans so today I decided to search for a recipe that contains a vegetable and I found this one.

Carrot-Raisin Waffles
Serves 6 (1 8-inch waffle each)

Ingredient List
1 1/2 cups whole wheat pastry flour
3 Tbs. light brown sugar
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
2 large eggs
1 cup low-fat buttermilk
2 Tbs. vegetable oil
3/4 cup finely grated carrots
1/2 cup raisins

Directions
1. Lightly coat waffle iron with cooking spray, and preheat. Preheat oven to 200F.
2. Whisk together flour, sugar, baking powder, cinnamon, baking soda and salt in large bowl.
3. Whisk together eggs, buttermilk and oil, and stir into flour mixture. Fold in carrots and raisins.
4. Ladle 1/2 cup batter (or amount recommended in manufacturer’s directions) onto waffle iron. Close lid, and cook 4 minutes, or until golden. Gently open lid, and remove waffle with fork. Serve immediately, or transfer to baking sheet and keep warm in oven. Repeat with remaining batter, lightly coating iron with cooking spray each time.


The waffles of course tasted different than traditional waffles, but Hunter and I liked them. If you are not a fan of raisins, than I would recommend leaving them out. I do not buy buttermilk on a regular basis. Instead I make homemade buttermilk. In addition to cinnamon, I added a little nutmeg, but next time I think I might try pumpkin spice. I thought the batter was too thick so I added a little water to make it easier to pour it into the waffle iron. There were several leftover waffles so I froze them.