Whole Wheat Waffles with Asian Inspired Tomato & Carrot Salad

I cannot stress enough how amazing these waffles are, and the salad we came up with complimented it perfectly. I think the waffle recipe will become a standard in the house and we'll adjust to whatever flavors were in the mood for.



Slightly modified Cookie + Kate waffles, salad by my hubby | Serves: 2-3 waffles | Time: ~25 min.


Ingredients


Waffles

1 ½ cups whole wheat flour

2 tsp baking powder

½ teaspoon salt

2 tbsp raw sugar

1 egg

1 ½ cups room temperature light #coconutmilk

⅓ cup melted coconut oil (or butter or vegetable oil)


#Asian Inspired Tomato & Carrot Salad

1 cup heirloom cherry #tomatoes, chopped

½ cup #carrots, diced

2 tbsp yellow onion, diced

1 tbsp lime juice

½ tbsp Penzey's Bangkok blend (pick your fave #Thai spices)

½ tbsp #Chinese five spice


Instructions

Preheat your waffle iron.


In a medium bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry ingredients and mix just until combined.


Cook the waffles according to the instructions with your specific waffle maker.


Meanwhile, combine all the salad ingredients.


When waffles are ready, plate them and top them with some salad. Enjoy!

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