in the kitchen

in the kitchen

Saturday, March 30, 2013

Orange, Ginger and Carrot Waffles

Happy Easter! Warm maple syrup poured onto crispy ginger-scented carrot waffles--sounds like a breakfast (or brunch) plan to me...
Orange, Ginger and Carrot Waffles
1 cup milk
2 eggs
1 1/2 teaspoon freshly grated ginger root
2 teaspoons orange zest
2 tablespoons orange juice
1/4 cup finely shredded carrot
1 1/2 tablespoons melted butter
1 tablespoon raw sugar
1/4 cup masa harina (corn flour)
1/2 cup whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
Heat waffle iron. Whisk eggs and milk together in a bowl. Add ginger, orange zest and juice, carrot, butter and sugar. Mix thoroughly. Stir in masa harina, flour, salt and baking powder. Cook in hot waffle iron according to manufacturers directions. Serve with maple syrup or orange marmalade.
Hints: I used a large micro planer to zest the orange, grate the ginger and shred the carrot right into the batter. You could use white flour in place of the masa harina but the flavor will have a little less earthiness. Freezing ginger root is such a great way to not only store it (it lasts longer) but it makes grating it quick. Brown sugar or honey would work in place of the raw sugar. This make 4 waffles in my waffle iron but it would depend on the size you have.

Easter is one of my favorite Holidays. The Spring weather is so welcome after the Winter. The Celebration of Life Resurrected. The Hope, Peace, Love and Light of the Atonement. May God bless us all to know and appreciate His Son more fully.

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