I think by now we have established I have a thing for turmeric. I did mention it was going to appear in a lot of my savoury recipes, and this one is no exception! As I type I wonder how on earth I will get the yellow stains off my hands before heading out to work tonight…. and now my laptop keyboard…. As much as I know it can stain absolutely everything, I can’t seem to stop myself from touching it, whether it is intentional or not. I love to touch and mix all my food with my hands whenever I cook and tend to forget turmeric is in the mix. As a result, most of my clothes now have tiny little turmeric stains all over them because I can never get it off my hands so I have come to accept that is just going to be how it is for me!
I mentioned some of the medicinal benefits of turmeric in another post, which will give you an idea of why I love it. However, for turmeric to exert its therapeutic effects from dietary sources you need to have LOTS of it, which is why my meals are always golden. It’s also worth mentioning if you do have a highly inflammatory condition and are trying to manage your inflammation levels down, dietary intake of curcumin through turmeric is unlikely to be enough and you may need to consider a supplement form. Something to be discussed with your care team, but including plenty of turmeric combined with pepper and fat for better absorption as part of your diet will certainly do you no harm!
You know, I had no intention of owning a waffle iron at any point, but Pinterest is to blame for my purchasing one. I couldn’t seem to escape the barrage of gorgeous recipes appearing in my feed until I could stand it no more and went in search of one! I have loved experimenting with this new kitchen tool and am finding some of my savoury concoctions have been my best. The carrot waffles are definitely a favourite! They have been made for several small crowds pre posting and they have been given the thumbs up all round. Hope you enjoy them too. ❤️
Carrot Waffles with a Golden Milk Sauce
Ingredients for the waffles
- 3 large carrots, grated*
- 3 large eggs, or 4 small eggs
- 1 Tbsp of turmeric
- 1 Tbsp chopped fresh coriander
- 1 heaped tsp of cumin
- Salt and pepper to taste
Ingredients for the golden milk sauce
- 1 cup of coconut milk (I prefer Honest to Goodness)
- 1/2 Tbsp of turmeric
- Big dash of cinnamon
- Few grinds of pepper
- 1/2 Tbsp of maple syrup
- 1/4 tsp grated ginger (optional)
Directions for the waffles
- Switch on the waffle iron and let it pre-heat on a relatively high heat. My iron was on setting 4 of 5.
- Mix all the waffle ingredients in a bowl
- When the green light appears on the waffle iron, grease with your fat of choice. I used coconut oil but ghee or butter would also be fine
- Depending on the size of your waffle iron, add a few tablespoons of batter so that roughly 3/4 of the iron is covered
- Close the lid, wait for the green light to re-appear and when it does check the waffle is a lovely golden colour. If not leave it for a minute more
- Repeat with the rest of the batter re-greasing the iron if needed in between and keep each waffle in a warm oven or covered in foil as they cook.
Directions for the golden milk sauce
- While the waffles are cooking, in a small saucepan heat the coconut milk until it just starts boiling
- Remove from heat and add in all the remaining ingredients. I try to do this as I’m cooking the last two waffles so the sauce stays nice and warm.
Once everything is ready, serve the waffles and drizzle or drown them in the golden milk sauce. They’re also lovely just with a drizzle of maple syrup and some pan-fried nitrite free bacon!