Gluten-free beetroot waffles
Gluten-free beetroot waffles
Doses
n. 6
big waffleGluten-free beetroot waffles taste and look wonderful! Whether you're looking for ideas for dinner or brunch, you won't want to miss this savoury vegan treat.
Ingredients
2 tbsp chia seeds + 4 tbsp water (soak at least 5 min)
1 tsp baking powder
0,5tspbaking soda
4 dl oat milk
1 dl beetroot puree
1 tbsp apple cider vinegar
0,5 tl salt
1 tbsp melted coconut oil (+additive for frying)
Preparation
- Start by preparing the chia 'egg'. Mix the seeds and water in a small bowl and let rest for at least 5 minutes until the seeds form a thick gel.
- Mix the dry ingredients in a large bowl. In another bowl/can, combine the oat milk, apple cider vinegar and coconut oil and mix the liquids into the flour. Finally, add the chia gel and beetroot puree and mix until smooth. Let the dough rise for about 5 minutes while you let the waffle iron warm up.
- Bake the waffles on a waffle iron. Be sure to add a drizzle of coconut oil to the pan before frying the waffle. Add more oat milk if the batter feels too thick. The batter will make about 6 large waffles. Serve with e.g. fried cantarelles, vege creme fraiche with chives, pickles and pea shoots.
Emma Ranne | Emma.ranne
Tip
- Preheat the oven to about 50°C and keep the already baked gluten-free beetroot wafers warm in the oven while you bake the rest of the dough.
Durra recipes - recipe booklet (FIN) 