Zucchini Carrot Waffle

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I love waffles just about as much as I love eggs ūüėć
It’s become my mission to wafflefy most of the veggies I eat and to keep them low in carbs and gluten-free.

These zucchini and carrot waffles turned out excellent and smelled amazing while cooking. My breakfast was a zucchini carrot waffle – fried egg with clean cheese sauce ūüĎĆ

Ingredients
2 cups zucchini grated
1 cup carrot grated
1 large spring onion chopped
1 jalapeno pepper chopped
2 eggs
1/4 cup whey protein powder (you can also use a nut or seed flour instead)
1 Tbsp psyllium husk (optional)
1 tsp garlic powder
1 tsp paprika
A crack of Himalayan pink salt
A crack of black pepper

Method:
Squeeze out any excess water from the zucchini and carrot.
Combine the veg with the eggs, whey protein, Psyllium, and seasoning.
Mix until well combined.
Leave to rest while heating the waffle iron.
Heat your waffle iron then grease it with spray and cook or brush with oil.
Scoop 1/4 cup of the mixture into the waffle iron and cook until golden brown.
Serve immediately.
You can also pop these into the toaster to crisp them up or reheat them.

Prepared, tried and tested Caashifa Adams Young 

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.
 

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My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

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