Monday, September 6, 2010

Vegetables for Breakfast Week. Day 1: Carrot Waffles

To show you just how easy it is to sneak in your daily veg, I'm making a point of including a vegetable in my breakfast for a full week.

Does this mean I'll spend my week savoring the savory? Not a chance. I even worked some veggies into the sweetest of daily starts.

Day 1: Carrot Cardamom Waffles.

Crunchy millet and polenta align for a multi-grain waffle that's crisp on the outside and fluffy on the inside. Add a burst of freshly ground cardamom, nutmeg, cinnamon, and an entire carrot to these powerhouse waffles and you are channeling carrot cake with a healthy kick.

3/4 cups all purpose flour
1/2 cup whole wheat flour
3/4 cup polenta (corn grits)
3 tbsp millet
1 tsp salt
1 tsp cinnamon
1 tsp ground cardamom
3/4 tsp nutmeg
1 tbsp baking powder
1 large carrot, shredded
6 tbsp water
3 tbsp flaxmeal
1 1/4 cups non-dairy milk
5 tbsp coconut oil

Combine first 10 ingredients. Mix water and flaxmeal in separate bowl. Add water/flax mixture, milk, and oil to solids and stir until combined. Use one ladle-full of batter per waffle on waffle iron.

Makes 6 waffles.

40% of your daily Vitamin A? Done.

Check back this week for more veggie-heavy breakfast.

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