WHOLE WHEAT GRAINS Pineapple-Carrot Cake Waffles with Maple Cream Parmesan cheese Glaze + my trip to Traverse Town, Michigan
About a month ago, I attended #SharingbytheShore, an intimate food blogger retreat held in Traverse City, Michigan. Over the past year, I’ve been to some blogging retreats and usually had a confident experience; this trip was no different.
You might be wondering why food bloggers have retreats. Well, it offers us the opportunity to connect, learn more about each other on a far more personal level, chuckle, eat, and share our blogging skills/experiences. Everyone has a different work style, cause they blog page and what they’re passionate about. Like any various other industry, it is important to get together and learn from one another (similar like you would in a conference).
The very first night we stayed in and cooked fajitas. Brandy manned the barbeque grill and made a combo of chicken, steak and portabella mushroom (provided by Door to Door Organics ).
I wish she could come cook for me every night of the week because not only were the fajitas magical, but she’s so very lovely and hilarious. (We even made snapchat singing videos together!)
Another evening we stopped around to check out some great stop at Cherry Republic in Traverse City. Seriously it had been amazing! There was cherry wines, cherry pizza, cherry candies, cherry tortilla chips, cherry EVERYTHING. I even purchased some spicy cherry BBQ sauce for Tony’s parents!
Best of all, Traverse City is all on the water. You can type of view it in the backdrop of the picture.
Here is a picture from the blue cheese cherry fig bacon pizza from Cherry Republic. Such an insanely delicious mixture that I would have to ensure it is again.
We also ate at Aerie in Traverse Town, which was fabulous. I liked roasted chicken, chocolates sorbet and this delicious looking drink.
We really did have the best time together.
ALSO! I almost forgot to mention that we experienced a waffle pub one of the mornings filled up with fruit, yogurt and crispy golden waffles. I haven’t halted fantasizing about those waffles since, and obviously I had a need to crush that craving. Therefore… I present you whole wheat waffles, but not just any whole wheat grains waffle – ones that are jazzed up with carrot cake and pineapple flavors.
Plus don’t just forget about a simple MAPLE CREAM CHEESE GLAZE. Not wanting to shout at you, but just seriously worked up about how much it takes these waffles over the top.
You will need to absolutely make these waffles ASAP. I upped the proteins within the recipe by using a low-fat basic Kefir (filled with probiotics) but you could sub buttermilk if you want. Sometimes I add 1/2 glass of zucchini towards the batter too – but forget about!
On top of that? These are refrigerator friendly. Yep, you can make the waffles forward after that pop them in the toaster when you have a significant waffle craving.
Body fat: 7.1g
2 1/2 teaspoons cooking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/4 teaspoon salt
1 1/2 cups finely shredded carrots
2 tablespoons 100% pure maple syrup
2 tablespoons melted and cooled coconut essential oil (can also use melted butter)
1 teaspoon vanilla extract
2 eggs, slightly beaten
4 oz reduced fat cream mozzarella cheese, at area temperature
1/4 cup 100% 100 % pure maple syrup
Preheat Belgian waffle iron.
In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger and salt.
In another large bowl, stir jointly carrots, maple syrup, coconut oil, vanilla and eggs until well combined. Slowly mix in Kefir. Add moist ingredients to dry ingredients and mix until just combined. Slowly fold in pineapple (and nuts/raisins, if you work with).
Spray waffle iron generously with non-stick cooking spray after that about 1 cup from the batter into the iron and spread out a bit to the sides. Cook waffles based on the manufacturers instructions.
While waffles cook, in a small saucepan, add maple syrup and cream cheese and place over low heat; stirring until it becomes clean and creamy. Once waffles are done cooking, serve having a drizzle of the maple cream mozzarella cheese glaze. Makes 3 huge belgian waffles, 6 portions total (1/2 belgian waffle each).
Nutrition will not are the pecans, raisins or the maple syrup glaze (all optional).
Nutrition for the glaze: Offering (1/6th of recipe or around 2 tablespoons): Calorie consumption: 86 Fat 4.4g Carbs: 10.1g Sugar 10.1g Proteins 1.9g
If you want, it is possible to sub 1/2 glass of carrots for 1/2 cup of zucchini – it’s mouth watering!
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