Love & Lemons Cookbook
Review, Recipe + Giveaway!
It's a gorgeous, hardcover book with over 120 recipes and 300 photos that will truly inspire spring and summer cooking and will have a space on our bookshelf for years to come. And we're lucky enough to not only share a favorite recipe from it, but to offer a FREE copy to one lucky winner in our giveaway below!
The recipe we're sharing from the book is for these gorgeous, easy-to-eat Vegan Carrot Waffles. They come out fluffy, sweet, and just a bit crunchy around the edges. They were perfect topped with coconut whip and a bit of maple syrup! Other recipes I'm excited to try? The Crispy Shiitake BLT, Pea + Sweet Potato Samosas, and Green Tomato Basil Grilled Cheese. You're going to love this cookbook. So, let's get cooking!
(Be sure to scroll all the way to the bottom of the post to enter the giveaway!)
2 cups (500 mL) whole spelt flour or white/wheat mix
2 teaspoon (10 mL) baking powder
2 tablespoons (30 mL) ground flaxseed
1/2 teaspoon (2 mL) cinnamon
1 cup (250 mL) grated carrots
2 cups (500 mL) almond milk at room temperature
1/4 cup (60 mL) melted coconut oil
1 teaspoon (5 mL) vanilla extract
2 tablespoons (30 mL) maple syrup, plus extra for serving
1 recipe coconut cream (page 287 in the cookbook) (optional)
Preheat a waffle iron. In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, and a pinch of salt. In a medium bowl, mix together the grated carrots, almond milk, coconut oil, vanilla, and maple syrup. Fold the carrot mixture into the dry ingredients and stir until just combined. Scoop an appropriate amount of batter onto your waffle iron and cook until the edges are slightly crisp. Serve with maple syrup and the coconut cream, if using.
Yield: 4 to 6 waffles
[Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio. Photographs copyright © 2016 by Jeanine Donofrio and Jack Mathews.]