Gluten-Free Beet Waffles
Makes 4 servings
WHAT YOU NEED:
1 1/2 cups Bob's Red Mill Gluten-Free All Purpose Baking Flour*
3 tbsp Bulletproof Collagen Powder* optional
1 tbsp coconut sugar
2 tsp aluminum-free baking powder
1/4 tsp himalayan salt
1 cup cooked beets, chopped
1 1/2 cups cashew milk (or dairy-free milk of choice)
1/2 cup pasture-raised butter or coconut oil, melted
2 pasture-raised eggs
1 tsp vanilla extract
Skyr (Icelandic yogurt) or dairy-free option
Pure maple syrup
WHAT TO DO:
-Using a food processor or high speed blender, puree 1 cup of cooked beets with 1 cup of cashew milk, once combined, pour into a medium sized bowl and beat in the melted butter (or coconut oil), vanilla and eggs. Set aside the remaining 1/2 cup of cashew milk.
-In a separate mixing bowl, whisk together the dry ingredients.
-Pre-heat your Belgium Waffle Maker (or use this batter for pancakes).
-Add your wet ingredients to your dry, and evenly combine. Add a tad bit more cashew milk as needed to make a thick yet pourable consistency.
-Add a scoop of batter to your waffle maker and cook until firm. Depending on the size of your waffle maker, this recipes makes 3-4 waffles.
-Decorate with your favourite toppings and enjoy!
-If ancient grains flours are tolerated, you can use sprouted spelt flour instead of the gluten-free option
-Get your Belgium Waffle Maker on Amazon! Guaranteed to be your new favourite small kitchen appliance.
-Store leftovers in an air-tight container, lasts 3-4 days in the fridge. You can also freeze these and pop them in the toaster oven for a quick breakfast option.
-Find out why collagen is my favourite supplement.