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Photo of Abi's gluten-free carrot cake waffles by WW

Abi's gluten-free carrot cake waffles

6
Points®
Total Time
16 min
Prep
10 min
Cook
6 min
Serves
2
Difficulty
Easy
All the flavours you love from a carrot cake, made into a deliciously easy-to-make gluten-free waffle. Recipe by @abigailrose_ww.fitfoodie

Ingredients

Quinoa flour

¼ cup(s), (45g)

Psyllium husk

1 tbs

Natural sweetener

1 tsp

Baking powder

½ tsp

Ground cinnamon

1 tsp

Carrot(s)

½ cup(s), grated, (60g)

Egg(s)

1 large, lightly beaten

Oil spray

1 x 3 second spray(s)

99% fat-free, plain or natural yoghurt, unsweetened

150 g

Reduced-sugar dried cranberries

28 g

Walnuts

4 piece(s), CHOPPED

Instructions

  1. Preheat mini waffle maker (10cm diameter) and lightly spray both cooking surfaces with oil.
  2. Place all waffle ingredients in a medium bowl and stir to combine. Slowly pour half of the batter onto the bottom cooking surface of waffle maker. Pull cover down to enclose waffle. Cook for about 3 minutes, or until waffle is golden and cooked through. Carefully transfer to a plate using a rubber spatula and cover to keep warm. Repeat with remaining batter to make 2 waffles in total. Serve waffles dolloped with yoghurt and sprinkled with cranberries and walnuts.

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