INGREDIENTS
- ½ cup wholemeal self-raising flour
- 1 tbsp coconut sugar
- ¼ cup oats
- ½ cup almond meal
- ¼ tsp ground cinnamon
- 1/8 tsp nutmeg
- Pinch salt
- 1 egg
- ½ tsp vanilla essence
- ¼ cup grated pear – ½ pear
- ½ cup carrot, finely grated
- 1tbsp coconut oil, melted and cooled
- 1 tbsp pure maple syrup
- 2tbsp almond milk
CREAM CHEESE AND MAPLE DIP
- 250g cream cheese
- 3 tbsp pure maple syrup
DIRECTIONS
- Pre-heat the waffle press until the ‘READY’ light illuminates.
- In a large bowl mix together the dry ingredients in a bowl – self-raising flour, coconut sugar, oats, almond meal, ground cinnamon, nutmeg and salt.
- In another bowl, mix together the wet ingredients – egg, vanilla, pear, carrot, coconut oil, maple syrup and almond milk and whisk into the dry ingredients.
- Lightly spray the waffle press and spoon 1/3 cup of batter into each section of the waffle press. Lower the lid and cook for 5-8 minutes or until desired finish. Remove with silicon tongs.
- Be sure that the ‘READY’ light is illuminated before beginning the next batch.
- Repeat with remaining batter.
- Serve with whipped cream cheese and maple dip.
- To make the cream cheese dip – place cream cheese and maple syrup into the bowl of your bench mixer and whisk for 2 minutes or until there are no lumps.
- Serve dip with sliced waffles to make for easier dipping.