Wilted Carrot Waffles
Why toss your carrots when they're wilted? Juice them to make a complete dish—the pulp can be made into a flour and the juice into caramel! Make money…not waste!
Ingredients
For Batter
- 300 g (2 cups) of All-Purpose Flour 100%
- 288 g (1 1/2 cups) of Sugar, Granulated 96%
- 244 g (1 cup) of Milk Alternative 81.33%
- 119 g (1/2 cup) of Heavy Cream 39.67%
- 96 g (2) Whole Eggs 32%
- 60 g (1/2 cups) of Carrot Pulp (from wilted carrots) 20%
- 42 g (3 tablespoons) of Oil, Canola or Vegetable 14%
- 12 g (2 1/2) teaspoons of Baking Powder 4%
- 5 g (1 teaspoon) of Vanilla Extract 1.67%
- 4.80 g (1 teaspoon) of Baking Soda 1.60%
Directions
- Sift all dry ingredients together into bowl and set aside. In a large mixing bowl, mix all wet ingredients.
- Pour wet ingredients over dry ingredients and mix with WSB38X BOLT Immersion Blender until fully incorporated. Let rest for a minimum of 15 minutes.
- Use a WW180X or WMB400X Waffle Maker to bake the waffles. We recommend lightly spraying the waffle grids with non-stick cooking spray for the first batch.
- Carrot Caramel: On the WIH400 Induction Range, heat carrot juice and sugar until it simmers. Then reduce on low until large bubbles form (stir often). Add butter and chill.