Lately I’ve been obsessed with making pink waffles ( please don’t ask why) and the kids are ALWAYS obsessed with waffles!
So a naturally I went to town trying to get the loveliest colour on them… But life has its own plans!! What I got was these reddish tinted ones, with a marvelous texture and taste – light as air, crisp on the outside and fluffy from inside. So after a few trials and failures, here I am with these dandy Glutenfree Beetroot Waffles!
Beetroot is one of my favourite vegetables. Since my family may not quite agree with that sentiment, I’m always looking for ways to add some in wherever I can. Smoothies, juices, soups, salads are the usual suspects, but I do like to swirl in some in my cake, muffin and sometimes even my brownies batter. Baked goods really benefit not just nutritionally with the addition of beetroot, it keeps them moist and imparts its natural sweetness as well.
They make paranthas and dosas stand out with their lovely hue. Don’t forget to bring in the beetroot leaves, should you find them in your market. They make a delicious addition to your dishes both in terms of nutrition and flavour.
Back to the recipe – This was a really easy one to put together. No bowl required, you can simply add everything to your blender, whiz it up and drop ladlefuls on your waffle iron from there. I’m all for easy clean up!
It’s a wonderfully healthy recipe too. With the goodness of buckwheat and sorghum ( jowar) flours, coconut oil and milk ( good fats), beetroot and NO refined sugar, this is one virtuous waffle that tastes glorious! As for all pancakes and waffles, I like to make a double batch. All the leftovers go in the refrigerator, a quick pop in the toaster gives us all a lovely warm waffle all through the week for breakfast. We are in for a crisp waffle with plain Greek yogurt and fresh fruits on top…so good!!
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- I’ve used a combination of buckwheat and sorghum ( jowar ) flours here. They are both easily available in any health food store or supermarket. All purpose or whole-wheat flours will work very well too.
- You can use any vegetable oil if you don’t like the flavour of coconut oil.
- Coconut milk is easily replaceable with any milk of your choice.
- Date syrup in the batter can be left out or you can add the equivalent amount of honey/maple syrup/ regular sugar if you wish.
- Please make sure your waffle iron is very hot and well-greased.
- These store very well for 3 days in the refrigerator and 1-2 months in the freezer. Please store in an airtight container.
Glutenfree Beetroot Waffles
- 3/4 cup Buckwheat flour
- 1/2 cup Sorghum flour Jowar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 Beetroot Cooked and diced
- 3/4 cup Coconut milk
- 1 tbsp Vinegar
- 2 tbsp Coconut oil
- 1 tbsp Date syrup
- 2 tsp vanilla extract
- 1-2 tbsp Extra oil for greasing the waffle iron
- Preheat the waffle iron.
- Blend all the ingredients in a blender or food processor until smooth. The batter should be thick, like a cake batter.
- Grease your preheated waffle maker very well and pour a small ladleful in each of the slots. I can make 2 waffles at a time in my waffle maker.
- Cook until crisp. Mine take 3-4 minutes each batch.
- Serve immediately with maple syrup, Greek yogurt, fresh fruits and enjoy!