Glutenfree beetroot waffles with pea-mash and delicious chilli-coconut syrup. These beetroot waffles are a great way to sneak in some extra veggie goodness into your meal plus they have the most gorgeous colour. You can eat them with sweet or savoury toppings, which makes them perfect for breakfast through to dinner. Gluten & (can be) dairy-free.
Can we talk beetroots? I know a lot of people wrinkle their nose when they hear the word beetroot. Probably because of it’s slightly earthy taste and a rather unflattering reputation. I love beetroots. In all shapes. Imagine a big tray on a cold winter evening with roasted vegetables like potatoes, carrots, parsnips and beetroots cooked with quality olive oil and fresh herbs with a nice glass of red? Or my favourite lunch at the moment which is beetroot quinoa salad (recipe will follow soon). Whether or not you like beetroots they’re super healthy and you can’t taste them in these colourful waffles that will bring joy to the dining table – guaranteed!
Being a great source of vitamins, minerals and antioxidants, beetroot is easily accessible and affordable, which makes this purple health-food bulky vegetable a great ingredient for family meals, such as these beetroot waffles. Do give this recipe a try – it’s a great way of sneaking in some vegetables in your and your kids’ meals too. You can also make half a batch with spinach and half a batch with beetroot. That way you’ll create an even more colourful dinner – perhaps try these spinach waffles with ham as well.
As always I’m baking my waffles in the oven using these waffle moulds from Amazon because we don’t have enough space for a proper waffle iron in our kitchen.
It doesn’t matter though as I love these moulds. They’re really easy to use, clean and require no oil which makes it even healthier.
The flavour of the waffles is mild enough for you to have them for breakfast as well with banana and peanut butter for example. Or yoghurt and fresh berries with some dark chocolate? Whatever your toppings – I’m confident they’ll go well with these gluten-free beetroot waffles.
Alright, enough baffle faffle. On to the recipe.
Beetroot waffles with sweet corn, pea mash, pulled chicken, baby leaves and chilli-coconut syrup
Healthy, gluten-free, fun, tasty and bursting with beetroot but without the flavour waffles that'll go down a treat.
- 2-3 beetroots, raw
- 2 eggs
- 60 g buckwheat flour ((1 dl))
- 50 ml milk (of your choice) ((1/2 dl))
- sea salt
- 2 corn on the cob ((or tinned for an easier version))
- 1 bag baby leaves
- 300 g frozen peas
- 1/2 lemon, juice
- 2 tsp olive oil
- 1 small a handful of mint leaves
- 1 small handful parsley
- 15 g pistachio nuts
- salt and pepper
- 2 chicken breasts
- olive oil
- Whatever spices you want to use. I used smoked paprika, chilli, peri peri, cumin and salt and pepper
- 50 ml (1/2 dl) coconut syrup (use maple syrup if you can't find coconut syrup)
- 2-3 tbsp sriracha chilli sauce
Put the chicken breasts in an oven tray, cover with oil and rub in the spices making sure they're covered everywhere.
Bake in the oven at 160 C for 35 minutes.
Make sure it's cooked all the way through
When cooked, use two forks to pull apart the chicken
Peel the beetroot, chop it into chunks and boil in water for 10-15 minutes until they're soft and tender. Strain them for water (save a little though) and blend with eggs, flour, milk and salt until you have a completely smooth batter. If it's too thick add a little of the beetroot water. Too thin and add a tad more flour. Bake the waffles.
Pour boiling over the peas allowing them to defrost. Then blend with the rest of the ingredients.
In a small bowl mix the coconut syrup with the chilli sauce.
You can plate the waffles or simply put everything on the table making sure everyone can build their own waffles and don't forget to smother the waffles in the syrup. It's so delish.