Gluten-free beetroot waffles

DifficultyBeginner

Gluten-free beetroot waffles taste and look wonderful! Whether you're looking for ideas for a dinner party or a brunch this vegan savory treat is for you!

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Gluten-free beetroot waffles
Prep Time20 minsCook Time15 minsTotal Time35 mins
Ingredients
 2 tbsp chia seeds
 4 tbsp water
 4 dl gluten-free oat milk
 1 tsp baking powder
 ½ tsp bakins soda
 1 tbsp apple cider vinegar
 ½ tsp salt
 1 tbsp coconut oil (+extra for baking)
 1 dl beetroot purée
Directions

Start by preparing the chia seed egg. Mix the seeds and the water in a little bowl and allow to rest for at least 5 minutes, until the seeds form a thick gel.

Combine the dry ingredients in a big bowl. In another bowl mix the oat milk, vinegar, and coconut oil. Add the liquids to the dry ingredients and mix. Once the dough is smooth add in the chia seed egg and the beetroot purée and stir until combined. Allow the dough to rest for approx. 5 minutes while heating up the waffle iron. Add a dash of extra oat milk if the dough feels very thick.

Fry the waffles until crispy using some coconut oil. The dough should be enough for approx. 6 big waffles. Serve with savory toppings of choice such as stir-fried mushrooms, vegan creme fraiche with some chopped chives, pickles, and greens.

TIP! Warm the oven to 50 degrees and keep the ready waffles in the oven so that they stay warm while you bake the rest of your dough.

Emma Ranne | Nordic Sun Beams 

Ingredients

 2 tbsp chia seeds
 4 tbsp water
 4 dl gluten-free oat milk
 1 tsp baking powder
 ½ tsp bakins soda
 1 tbsp apple cider vinegar
 ½ tsp salt
 1 tbsp coconut oil (+extra for baking)
 1 dl beetroot purée

Directions

1

Start by preparing the chia seed egg. Mix the seeds and the water in a little bowl and allow to rest for at least 5 minutes, until the seeds form a thick gel.

Combine the dry ingredients in a big bowl. In another bowl mix the oat milk, vinegar, and coconut oil. Add the liquids to the dry ingredients and mix. Once the dough is smooth add in the chia seed egg and the beetroot purée and stir until combined. Allow the dough to rest for approx. 5 minutes while heating up the waffle iron. Add a dash of extra oat milk if the dough feels very thick.

Fry the waffles until crispy using some coconut oil. The dough should be enough for approx. 6 big waffles. Serve with savory toppings of choice such as stir-fried mushrooms, vegan creme fraiche with some chopped chives, pickles, and greens.

TIP! Warm the oven to 50 degrees and keep the ready waffles in the oven so that they stay warm while you bake the rest of your dough.

Gluten-free beetroot waffles

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