Filled with tasty tart fruitiness (and hidden veggies) these vibrant Red Beet and Raspberry Waffles are a delightful breakfast and brunch idea. Bonus - you can sneak some extra fiber and nutrition into your (and your kiddos’) diet!
These waffles are healthy, low-carb, and low in processed sugars. Not only is this recipe a vegan and gluten-free option for breakfast, the ingredients include fresh nutritious raspberries and red beets. This means that waffle time includes AMAZING antioxidants and Vitamin C!
Fresh raspberries offer a sweet and tart flavor (You WILL crunch on raspberry seeds, and that’s okay!). You are eating yummy fruit and veggies for breakfast. Roasted beets with fresh raspberries blended with almond milk adds fabulous moisture to the gluten-free mix and provides the most STUNNING pink/red hue. Serve these waffles for a Valentine’s Day themed breakfast, Mother’s Day brunch, wedding shower, or baby shower. However, you don’t need a special reason to eat these waffles because the gorgeous color, delicious flavor, and incredible nutrients are perfect every day!
Top waffles with delicious vegan coconut cream topping, fresh berries, coconut shreds, maple syrup, almond butter, or applesauce.
Beet Raspberry Waffles (Vegan & Gluten-Free) with Coconut Cream Topping Recipe
1-2 medium red beets, roasted
1 cup fresh raspberries
1 3/4 cups gluten-free all purpose flour
1/4 cup ground flax seed
1 1/2 tsp baking powder (ensure gluten-free if necessary)
1/4 tsp salt
1/4 cup sweetener of choice (honey, maple syrup, etc.)*
1 1/2 cup unsweetened almond milk
1 tsp white or apple cider vinegar
2 tbsp coconut oil
2 tsp vanilla
a few tbsp of coconut cream topping (optional)
* This recipe utilizes the natural sugars from red beets and raspberries, so the added sugar content is low. If you prefer a sweeter taste, add more sweetener of your choice.
1. Roast beets for about 25-30 minutes. To roast beets, wrap beet in foil and cook until beets are tender when pierced with a sharp knife.
2. When beets are cool enough to handle, remove skins (skins are edible but add a chunky texture), chop into quarters, and add to high-powered blender with non-dairy milk and fresh raspberries.
3. Blend until smooth and vibrantly pink!
4. In a large mixing bowl, mix remaining ingredients (starting with dry ingredients).
5. Add blended ingredients to the bowl and mix, making sure to smooth out clumps.
5. Preheat waffle maker, lightly sprayed with non-stick spray or rubbed with coconut oil.
6. Cook waffles according to your waffle maker’s instructions.
7. Serve waffles with fresh berries and delicious coconut cream topping (vegan).
These waffles are 100% best eaten fresh! They can be stored in an airtight container in the refrigerator for a few days; however, because of the density of the waffles, they do become dry after a day or two.