Yes, you read right. Beet waffles. Strange? That’s what my sister thought.
Tomorrow is Valentine’s Day, so I came up with a perfect recipe for you to use as a morning breakfast meal for your loved one (perhaps breakfast in bed?). I don’t usually celebrate myself (but that’s just my single self talking), but if you don’t have a special someone or a valentine, make these for yourself!
Keeping with the red theme of the day, I had to come up with a Valentine’s Day recipe, and well, beets are perfect given their intense red colour (wait till you see the batter!). Beets are an excellent source of folate and manganese among other nutrients and antioxidants. These were topped off with a perfect red maple raspberry sauce. My sister said these were the best waffles so far, so I’m sure you will enjoy these!
Makes 6 waffles
- 1 and 1/4 cups flour (oat, spelt, AP or combination)
- 1 and 1/2 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 tbsp coconut sugar
- 1 and 1/4 cup non-dairy milk
- 1 beet, roasted or boiled
- 1 tsp vanilla
- 6 tbsp oil or applesauce (or combination)
Add the milk and beet to your blender and blend until smooth. Pour into a small bowl, and whisk vanilla, and oil/applesauce.
In a medium bowl, add all the flours, baking powder, baking soda, and salt together. Whisk until combined.
Pour wet into dry ingredients, and whisk until combined. Preheat and grease waffle iron, and use as instructed.
Top with maple raspberry sauce (recipe below). Enjoy 🙂
Maple Raspberry Sauce
- 1/4 cup water
- 1/4 cup fresh or frozen raspberries
- 2 tbsp maple syrup (or more depending on sweetness of raspberries)
Throw all ingredients into a saucepan on medium heat, and whisk until raspberries have broken down and it starts bubbling. Lower the heat a little once it starts boiling, and continue to whisk until it reduces a bit. Take off heat, place in an ice bath to cool down and continue to whisk. It thickens as it cools (with the help of the pectin in the seeds). Pour over waffles!