Kris, to me, is the “godfather” of blogging in my world. I found SpaBettie over a year ago {I know, I know, I am slow!} and Fell. In. Love. She claims we met via Vegan MoFo, but the truth really is I had my eye on her long before then. Initially she was just a girl who had a fabulously beautiful and inviting blog that I loved to follow, but the more I got to know her, the more I realized that I found a lost-lost friend that I never even knew I lost.  Despite the wild success of SpaBettie, Kris still maintains the level of “coziness” that always makes you feel welcomed into.  I cannot say enough good things about this girl–she is full of beauty, strength and talent–I guarantee that if you don’t already love her, you will after reading this. So give yourself the gift of Christmas early this year and make your way over to her!

Hello, Friends of Cara!

(hmm, we should start a group?)

I cannot adequately express how thrilled I am to be here today, on one of my favorite blogs that is among the very first I check each morning. Like many of you, Cara and I met while participating in last year’s Vegan MoFo, and I have been in awe of her talents ever since.

Equal to her amazingness here, is how grateful I am to call her a friend. Long emails and chats have turned into a genuine friendship with someone I know I could (will) spend hours talking and laughing with one day! We have many similarities in our lives and our outlook, and I always know I’ve found a true friend in someone who loves Wheel of Fortune as much as I do…

In planning what to make for Cara, my ideas were many but kept coming back to one thing –waffles!

After:

an initial *ahem* attempt, three more tries resulted in a waffle worthy of Cara. A slight sweetness coming only from the fresh carrot juice, these waffles could easily go savory or sweet. I have topped them with many sweet toppings, and once made a TLT – tempeh bacon, lettuce and tomato waffle-wich. It was heaven.

Utilizing fresh juice in baking generally produces a result that is more dense than fluffy. A fluffy waffle is a good waffle, but these stick with you longer, ya know? They are substantial, they are vibrantly bright, and they improve your eyesight.

What? It’s not true?!

Pshh. Anyway. Cara’s Carrot Waffles are tasty, this much I know.

carrot juice waffles

dairy, egg, soy and gluten free, vegan

makes 4-6 waffles, depending on iron

3/4 cup fresh carrot juice (4-5 large carrots)*
1/4 cup fresh carrot pulp (or grated fine)
1 1/4 cups milk (almond, coconut)
1/4 cup coconut oil, melted
1 1/4 cups all purpose flour (gluten free)
1 1/4 cups sweet rice flour
2 tablespoons baking powder
pinch sea salt

*May substitute store bought carrot juice

In a large mixing bowl, whisk together carrot juice, pulp, milk and coconut oil. Add flours on top of wet ingredients, do not mix in. Stir baking powder and sea salt into the flour, then fold flour mixture into the carrot milk mixture. Pour batter** onto prepared (oiled, sprayed) hot waffle iron, cook per iron instructions.

**My iron makes a 6 inch Belgian waffle, and I use just under a 1/2 cup for each waffle (I like the edges rustic, not a full pour all the way to the smooth edge).

Nothing better than a big platter of waffle wedges… right, Cara? Thank you so much for having me!