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    Home > Breakfast

    February 22, 2018

    Glutenfree Beetroot Waffles

    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!

    Glutenfree Beetroot Waffles vegan dairyfree healthy crispy delicious breakfast

    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.

    Glutenfree Beetroot Waffles vegan dairyfree healthy crispy delicious breakfast

    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.

    Glutenfree Beetroot Waffles vegan dairyfree healthy crispy delicious breakfast

    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!!

    Glutenfree Beetroot Waffles vegan dairyfree healthy crispy delicious breakfast

    I’d love to hear from you. Do leave  a comment below and share a picture on INSTAGRAM  using the hashtag #tashasartisanfoods !

    NOTES:

    • 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 vegan dairyfree healthy crispy delicious breakfast

    Glutenfree Beetroot Waffles vegan dairyfree healthy crispy delicious breakfast
    Print Recipe

    Glutenfree Beetroot Waffles

    These sneaky vegan Glutenfree Beetroot Waffles are a breeze to make and you'll LOVE their crisp, light as air texture! So full of veggie & millet goodness!
    Servings: 7 waffles
    Calories:
    Author: Natasha Minocha

    Ingredients

    • 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

    Instructions

    • 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!
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    Reader Interactions

    Comments

    1. Maya K says

      April 28, 2020 at 7:41 pm

      My son loved these and I like that they are healthy !

      Reply
      • Natasha Minocha says

        April 29, 2020 at 2:12 pm

        So happy to hear that Maya! Thank you!

        Reply
    2. Country Kitchen says

      October 28, 2020 at 10:32 am

      These waffles are so amazing!! What a super easy and truly delish dish!   I made this last night, sticking pretty close to your instructions. It turned out delicious and made a good presentation. I’ll be repeating this one for sure. Thank you so much for this recipe! 

      Reply
      • Natasha Minocha says

        October 28, 2020 at 10:39 am

        Thank you so much for appreciating! Thrilled these worked out well for you! 🙂

        Reply

    Trackbacks

    1. 10 Easy Summer Breakfast Recipes - Tasha's Artisan Foods says:
      July 16, 2019 at 5:28 PM

      […] Glutenfree Beetroot Waffles […]

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