I was about to make my waffle recipe for breakfast and decided I wanted to have beets and chocolate instead. The texture of this recipe is spongy; and although one cannot really taste the beets, it’s also not super chocolaty. If you prefer a more chocolate flavour, especially for kids, I would add another tablespoon of raw cocoa powder. I also kept it less sweet, since I planned on pouring a bit more honey over top and eating it with strawberries. But feel free to alter the honey content to your preference.
Both waffle recipes freeze really well. I generally toss them directly in the oven from the freezer and toast for a few minutes to enjoy as a “bread” accompanying an egg breakfast or as waffles with some syrup and fruit.
BEETROOT CHOCOLATE WAFFLES
Ingredients, makes 6
- 1 cup (precooked) grated beetroot
- 3 eggs
- 2 tablespoons melted coconut oil or olive oil
- 1/4 cup + 2 teaspoons coconut flour
- 1/4 cup almond flour
- 1/4 teaspoon baking soda
- 2 tablespoons raw cocoa powder
- 2 teaspoons raw honey (I don’t like things too sweet, so you may want to add more if you have a sweet tooth)
- 1/3 cup coconut milk
- In a blender or food processor, blend the beetroot, eggs and oil until smooth.
- Add the dry ingredients: coconut flour, almond flour, baking soda and cocoa powder. Blend until well incorporated.
- Add the raw honey and coconut milk and pulse until once again well blended.
- Pour into the waffle iron and cook according to the manufacturer’s instructions.
- Serve with your favourite fruit, additional honey or maple syrup, if desired.