By 
Beet Waffles
Beetroot, a vibrant, nutrient-packed vegetable, boasts a plethora of health benefits.
Ingredients
What you need
- 240 ml unsweetened almond milk
- 115 g cooked beetroot
- 2 tsp apple cider vinegar
- 2 tbsp maple syrup extra 4 tbsp for serving
- 1 tsp vanilla extract
- 120 g whole wheat flour
- 2 tbsp baking powder
- 1 tbsp ground cinnamon
- ¼ tbsp Salt
- 2 tbsp coconut oil melted
- 150 g berries
Instructions
What you need to do
- Place the almond milk, beetroot, apple cider vinegar, two tablespoons of maple syrup and vanilla extract into a blender and blitz until smooth. Set aside.
- Sift the flour, baking powder, cinnamon and salt into a large bowl. Fold in the beet mixture, then add the melted coconut oil and mix gently.
- Heat up the waffle iron, and if needed, add a little oil to the iron's plates to prevent the waffles from sticking.
- Once the waffle iron is hot, pour the batter onto the iron and cook according to device instructions. Repeat the process until all the waffle batter has been used up.
- Enjoy the waffles warm topped withberries, and a drizzle of maple syrup.
- Leftover waffles can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
Key features
- Dairy-Free
- Vegan
- Quick & Easy
- Contains Nuts
Nutrition
Calories: 285kcalCarbohydrates: 52gProtein: 3gFat: 6g
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