Beet Waffles

Beet Waffles

Serves 4

8 fl oz. (240ml) unsweetened almond milk

4 oz. (115g) cooked beetroot

2 tsp. apple cider vinegar

2 tbsp. maple syrup + extra 4

tbsp. for serving

1 tsp. vanilla extract

4.2 oz. (120g) whole wheat flour

2 tsp. baking powder

1 tsp. ground cinnamon

¼ tsp. salt

2 tbsp. coconut oil, melted

5.3 oz. (150g) berries

What you need to do

Place the almond milk, beetroot, apple cider vinegar, 2 tablespoons of maple syrup and vanilla extract into a blender and blitz until smooth. Set aside.

Sift the flour, baking powder, cinnamon and salt into a large bowl. Fold in the beet mixture, then add the melted coconut oil and mix gently.

Heat up the waffle iron, and if needed, add a little oil to the iron's plates to prevent the waffles from sticking. Once the waffle iron is hot, pour the batter onto the iron and cook according to device instructions. Repeat the process until all the waffle batter has been used up.

Enjoy the waffles warm topped with berries, and a drizzle of maple syrup.

Leftover waffles can be stored in an airtight container in the refrigerator for up to 4 days.