2 tablespoons coconut oil

2 cups carrot "noodles" (spiralized carrot)

2 tablespoons finely chopped pineapple

2 eggs

1/4 teaspoon sea salt

1/2 teaspoon cinnamon

Justin's Cinnamon Almond Butter (for drizzling)

chopped pecans (optional)

Cooking Instructions

  1. Heat one tablespoon of coconut oil in a pan over medium-high heat. Saute the spiralized carrot until soft, about 5 minutes, stirring frequently. Transfer to a large bowl and add in pineapple.
  2. In a small bowl, whisk together the eggs, sea salt, and cinnamon.
  3. Pour the egg mixture into the carrot bowl and stir well.
  4. Heat your waffle iron, and grease with remaining tablespoon of coconut oil.
  5. Place the carrot mixture in the center of the waffle iron and cook as directed by your waffle iron.
  6. Remove gently with a fork and drizzle with Cinnamon Almond Butter and top with chopped pecans.