Carrot Dinner Waffles

We recently purchased a waffle iron and I have become obsessed – and Ilian even more so! If it comes in waffle form, he’ll eat it 😉

And with good reason for this one! It’s dinner in a fluffy, crunchy, wholesomely sweet package.
The secret ingredient here is aquafaba (for those who don’t know: the drained liquid from a can of legumes, e.g. chickpeas) which infuses the dough with a light, airy texture, and possibly adds to the well-defined outer crust. And carrots, rice milk, and spices like tarragon sweeten the deal 🙂

It’s quick to prepare, filling, and can be served with or without your favorite sauce.
(Note to dairy-eaters: Yogurt with chopped chives works wonderfully well!)

Be sure to eat, love, and rest enough this weekend!



Carrot Dinner Waffles

  • Difficulty: easy
  • Print

gluten free, egg free, dairy free


  • 2 cups GF flour (no xanthan gum)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp dried tarragon
  • 1 tsp dried thyme
  • 2 cups shredded carrots (about 7 carrots)
  • 1 cup rice milk
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup oil
  • 1/2 cup reduced aquafaba (boil the aquafaba until you have 50% of the original amount left)
  • 1/4 tsp cream of tartar


  1. Combine flour, baking powder, salt, tarragon, and thyme in a bowl.
  2. Combine shredded carrots, rice milk, apple sauce, and oil in a separate bowl.
  3. In a third bowl, whip the aquafaba with a hand mixer on high for a minute, sprinkle cream of tartar on top, whip on high for an additional 4 minutes.
  4. Stir wet ingredients (except aquafaba) into dry ingredients. Then gently fold in aquafaba.
  5. Let the dough rest while the waffle iron heats up, about 5 minutes.
  6. Spoon 4 to 5 tablespoons of dough into the middle of your iron for each waffle. When iron is ready, check for crispness; if not crisp, bake an additional 15 seconds.
  7. Enjoy whole or in quarters, stacked or tumbled!

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