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Zucchini Carrot Waffle

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I love waffles just about as much as I love eggs.  So please try this zucchini carrot waffle

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 πŸ‘Œ

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

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 

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