Beetroot Waffles
Natural colour, no food dye
Vivid waffles that get their colour from beetroot alone. Lightly sweet and soft inside.
If the batter is runny, add 1–2 tbsp. of flour; if it is stiff, add a little kefir
Better to add 1 tbsp.
Ingredients
Instructions
Batter
Chop the cooked beetroot and blend it with the kefir to a purée.
Add the eggs and stir (whisking them lightly gives more lift). Add the oil if using.
In a separate bowl, mix the flour, baking powder and salt. Add to the batter — the consistency should be like thick sour cream.
Cooking
Cook in a hot waffle iron for 5–7 minutes — do not open it early.
Move to a rack. This matters if you want the waffles to stay crisp.
Cool completely. Freeze in a single layer, then transfer to a bag, container or vacuum pack.
Toaster, oven or air fryer — they come back crisp outside and soft inside.