blueberry & beetroot waffle
"Not another waffle recipe!" said no-one ever! Eat the rainbow is one of our mottos here at The Health Boost so once again, I aim to present colourful, creative, nutrient dense and delicious food! This waffle is as pleasing to the eye as it is balanced and satisfying on a hungry morning! You can even make it the night before and slide in the toaster in the morning.
makes 4 waffles
150g of oat flour (simply make your own by blending good quality oats)
1 teaspoon baking powder
3 tablespoons of butter, melted and cooled (or coconut oil)
1 large eggs
125ml almond milk (or preferred alternative)
1 tablespoon of concentrated beetroot juice (I use BeetActive, available from Ocado)
1 teaspoon vanilla extract
Coconut oil to grease
Prep time: 20mins
Cooking time: 10mins
- In a blender, add the blueberries, vanilla, concentrated beetroot juice and almond milk and blitz.
- In a large mixing bowl, add the oatmeal, baking powder, melted butter and eggs and stir
- Add the blended ingredients to the bowl and combine well
- Grease the waffle maker's plates according to manufacturer's instructions and heat up.
- When ready, add about 1/2 cup of the purple batter to the plate(s) and gently close the waffle maker.
- Cook for about 10mins or until waffles appear a little crispy.
- Repeat with remaining batter.
the health boost tip
Waffles are so much fun and always sound like such a treat. These waffles have a nice sweetness to them and are full of goodness. Berries are a great colourful addition for breakfast, and using oatmeal means you're pretty much having porridge in the shape of a waffle! Add a large spoonful of greek yoghurt for protein, a sprinkle of nuts and/or seeds and you'll be set for an active morning.
Kids love waffles and they make a great handy snack for school pick up!
These waffles will keep in the fridge for the next day, can also be frozen, and crisped up in a toaster.