Full disclosure: this is not, by any stretch, an original recipe. It’s a heavily modified recipe from Isa Chandra Moskowitz and Terry Hope Romero’s book Veganomicon. The original recipe is for chocolate chip brownie waffles, which is what my daughter asked me to make for dinner. Well, I’ve cut down on my chocolate consumption, so in order to make only one thing for dinner, I replaced the chocolate chips and cocoa with carob chips and carob powder. I LOVE carob. I really do. Regardless, these waffles are total decadence. Don’t think that just because you’re using carob and whole wheat that these are healthy. Go eat a carrot, if that’s what you’re looking for. A girl’s gotta have fun every now and again.

Carob waffles

• 2 cups (10 oz) white whole wheat flour
• 2/3 cup carob powder
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp table salt
• 1 3/4 cup vanilla flavored unsweetened almond milk
• 1/4 cup water
• 1 very ripe mashed banana (about 1/2 cup)
• 1/3 cup coconut oil, melted
• 2/3 cup sugar
• 1 1/2 tsp vanilla extract
• 1 cup carob chips
• 1 cup coarsely chopped pecans

Preheat your waffle iron. Whisk the flour, carob powder, baking powder, baking soda, cinnamon, and salt in a large bowl until completely combined. In a medium bowl, whisk the almond milk, water, banana, coconut oil, sugar, and vanilla. Pour the wet ingredients into the dry, and whisk until just combined. Fold in the carob chips and pecans.

Pour about 1/3 cup of batter into each quadrant of your waffle iron, and bake until your waffle iron tells you it’s ready.

Makes 3 4-square waffles.