Carrot Waffles

Ingredients

• 210 g carrots (about 2 pieces)
• 2 Eggs
• Salt
• 1 tbsp cane sugar
• 1 tsp vanilla powder
• 10 g butter (room temperature)
• 40 g low‑fat quark
• 1 tsp organic orange zest
• 100 g whole wheat flour
• 60 g oats
• 200 ml orange juice
• 3 tsp canola oil

Instructions

1. 1.

   Peel and finely grate the carrots. Set aside 1 tbsp of the grated carrot for garnish. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Whisk the yolks with sugar and vanilla powder until fluffy.

2. 2.

   Stir butter, quark, orange zest, and grated carrots into the yolk mixture. Mix flour with oats and gradually fold into the batter alternately with the juice. Let the batter rest for about 10 minutes, then fold in the beaten egg whites.

3. 3.

   Preheat a waffle iron, oil it with canola oil, and pour about 2 tbsp of batter per waffle. Cook until golden brown. Use all the batter. Plate the waffles on a dish and garnish with remaining grated carrots. Serve with whipped cream if desired.