I’ll start my first blog with a recipe. What I like to call “sneaky veggie Belgian waffles”. This is the easiest way to get my kids to eat their vegetables. They are clueless about vegetables in their breakfast treat.
Tip: double the recipe and freeze. When you need a quick breakfast you can pop it in the toaster.
At the end of the recipe, I added a vegan alternative which I had to make one morning because I ran out of milk and eggs. They were delicious and the kids couldn’t tell the difference.
YAM, CARROT & ZUCCHINI BELGIAN WAFFLES(makes approximately 5-6 waffles)
- 2 whole yams
- 2 cups shredded zucchini
- 2 cups shredded carrots
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 1 teaspoon Nutmeg (optional)
- 1 teaspoon Ginger (optional)
- 1/4 cup sugar or maple syrup or agave (any sweetener of your liking)
- 2 eggs (or 2 Flax eggs – recipe at the bottom)
- 2 cups milk (or almond milk)
- 1/4 cup oil
- 1 teaspoon vanilla (optional)
First preheat the oven to 350 degrees and poke a few holes in the yams with a knife or fork. Place the yams on a baking sheet and cook until soft (a knife should softly go through the yam), it takes about an hour. While waiting for the yams to cook, shred the zucchini and carrots (approximately 2-3 zucchini and 5 carrots depending on the size of the vegetables). When yams are fully cooked and cooled, mash and mix with shredded zucchini and carrots.
Set aside the vegetables and start mixing dry ingredients together.
- dry ingredients – (2 cups flour, 4 teaspoons baking power, 1/2 teaspoon salt, cinnamon, nutmeg & ginger)
In a separate bowl mix together the wet ingredients.
- Wet ingredients – (2 cups milk, 2 eggs, 1/4 cup sugar, maple syrup or agave)
Add mixed vegetables to the batter. Place one cup of batter into the waffle maker and cook until ready.
- Replace the 2 cups of milk with 2 cups of almond milk.
- Replace the 2 eggs with 2 “flax eggs” (which is 2 Tablespoons of flax and 5 Tablespoons of water).