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Pink Beetroot Waffles

Nobody asked for Pink Waffles until I posted them because let me tell you they are special.

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I don’t know about you, but I love playing with food. As a child I remember my mom at Christmas or birthdays with food colouring turning white icings pink or blue depending on who’s birthday it was. Food colouring was fun and it still is but that old school stuff has no place in my pantry. INSTEAD, I turn to healthy superfoods for food colouring fun. 

Yesterday was Saturday and I was craving waffles. I have made green waffles using spirulina, chocolate and vanilla using cacao and yesterday my inspiration went toward pink so I used @florafoods beetroot crystals to turn these beauties pink. So much fun! 

After a ton of requests for the recipe I decided to get to work to create one for you and here it is. Other options for turning food pink would be gorgeous Açai powder, pitaya (pink dragonfruit) powder and I’ve even seen pomegranate powder.

I hope you have as much fun making these as I did! 

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Pink Beetroot Waffles

Nobody asked for Pink Waffles but let me tell you they are special. Beetroot is a magic ingredient that must be used more often!
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Servings: 4 waffles
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Equipment

  • waffle iron

Ingredients

  • 1 cup oat flour
  • 1 cup buckwheat flour
  • 1 tbsp vanilla protein powder (I love @nuzest)
  • 1 tsp baking powder
  • ¼ tsp fine sea salt
  • ½ tsp ground ginger
  • 1 tsp cinnamon
  • 1 cup cashew milk
  • 1 tsp apple cider vinegar
  • 1 cup water (plus more if desired)
  • 3 tbsp coconut oil melted
  • 1½ tsp beetroot crystals (@flora)
  • 1 tsp vanilla
  • 1 flax egg (or 1 real egg)
US Customary - Metric

Instructions

  • Preheat the oven to 200 degrees.
  • Prepare flax egg and set aside.
  • Combine milk, water, ACV and Beetroot crystals. Whisk and set aside.
  • In a separate bowl combine dry ingredients, whisk, and set aside.
  • Add flax and wet to dry ingredients and mix gently. The buckwheat flour soaks up A LOT of moisture. At this time you might need to add 1/4c-1/2c more liquid. I added water until I was happy with consistency. Too thin, and it will run, too thick and it won’t spread.
  • Heat waffle iron.
  • Add in a heaping ladle of batter to waffle iron. Once cooked, transfer to a wire rack in a preheated oven while you make the rest of the waffles. I yielded 4 large round waffles from this recipe.

Nutrition

Serving: 1waffle | Calories: 349kcal | Carbohydrates: 44g | Protein: 11g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 315mg | Potassium: 333mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 120mg | Iron: 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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