Vegan Carob Waffles

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The delicious vegan Carob Waffle  (NOT Pancake) I have been publishing (and sampling) so many carob recipes lately that it was inevitable that I would next come up with a delicious carob waffle recipe-- our household LOVES a great waffle! So, here it is! And it is soooo YUMMY!  I am not exaggerating!  INGREDIENTS: 2 cups of whole wheat flour 2/3 cup of raw carob flour 1 tablespoon baking powder 1/2 teaspoon baking soda (without aluminum) 1 very ripe mashed banana 2/3 cup granulated sugar 1 1/2 cup of non-dairy milk (I used soy) 1/2 cup of filtered water 2/3 cup of grape seed oil *all of the above ingredients (except baking soda/baking powder/water) were organic but use what you have access to. **I did not use salt or vanilla because our little dog likes carob treats that we like. You can add how much salt and/or vanilla you usually use-- I didn't notice any problem with deleting them. ***Grape seed oil is a polyunsaturated, mild flavored oil that goes well with sweet items. METHOD
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Pumpkin Bread Recipe (egg-free, dairy-free)





IN BLENDER WHIZ together:
*1/4 C. Oil
Delicious Pumpkin Bread 
*1 Apple, chopped
*1/2 tsp. Salt

POUR into Mixing Bowl
STIR IN:
*1 C. mashed or canned Pumpkin

In a Second Mixing Bowl, combine:
DRY INGREDIENTS:
*1/2 C. Slivered Almonds
*1/3 C. Raisins
*1 1/2 C. Whole Wheat Flour
*3 tsp. Non-Aluminum Baking Powder

ADD the wet ingredients above to the dry ingredients.

POUR into well-greased loaf pan or muffin tins.

BAKE at 375F for 45 minutes or until toothpick inserted in center comes out clean.
COOL in pan and turn out.

Nutritional Chart (Per Slice, Approximate):

Macronutrients:

  • Calories: ~30-38 kcal
  • Protein: ~0.6-1g
  • Carbohydrates: ~3.8-5g
    • Dietary Fiber: ~0.6-1g
    • Sugars: ~1-1.5g
  • Fat: ~1.5-1.9g
    • Saturated Fat: ~0.1-0.2g
    • Monounsaturated Fat: ~0.9-1.1g
    • Polyunsaturated Fat: ~0.4-0.5g

Micronutrients:

  • Sodium: ~19-25mg
  • Potassium: ~31-44mg
  • Calcium: ~10-12.5mg
  • Iron: ~0.25-0.38mg
  • Vitamin A: ~250-375 IU

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