Red Velvet Waffles with Beet Juice by Carolyn Hemming

Shhh. No one will guess these velvety waffles are sweetened with nutritious pureed red beets. Extra delicious with served with the optional Lemon Cream Cheese Topping.

Today Carolyn Hemming, Author of Quinoa Revolution talks about her Red Velvet Waffles. Made with beet juice, cocoa powder, using quinoa flour (typically sold right beside the quinoa seeds in your grocery store).

Red Velvet Waffles
From Quinoa Revolution by Carolyn Hemming  ~

  • 2-3 small beets 
  • 2 cups (500 mL) water 
  • 2 cups (500 mL) quinoa flour 
  • ¼ cup (60 mL) cocoa powder 
  • 4 tsp (20 mL) baking powder 
  • 3 Tbsp (45 mL) organic cane sugar (or white sugar) 
  • ¼ tsp (1 mL) salt 
  • 2 large eggs, beaten 
  • 1¼ cup (310 mL) 1% or 2% milk 
  • ¼ cup (60 mL) vegetable oil 
  • 1 tsp (5 mL) pure vanilla extract 
Lemon Cream Cheese Topping (optional)
  • ½ cup (125 mL) light cream cheese 
  • ½ cup (125 mL) low fat plain yogurt 
  • 1 Tbsp (15 mL) pure maple syrup 
  • ¼ tsp (1 mL) pure vanilla extract 
  • ½ tsp (1 mL) lemon zest

In a medium saucepan, bring the beets (with skins on) and water to a boil. Lower temperature to medium heat and continue to cook the beets until tender. Save and set aside the red cooking juice. Rinse beets under cool water and gently remove the skin with your fingers. Chop beets into large chunks and place in a food processor. Puree until smooth and set aside to cool.

Combine the flour, cocoa, baking powder, sugar and salt in a large bowl. In a separate, medium bowl, whisk together the eggs, milk, oil, vanilla, ¼ cup (60 mL) of pureed beets and 1 cup (250 mL) of the red beet juice saved from cooking. Blend well and set aside.

Lemon Cream Cheese Topping (optional): In a medium bowl, whip the cream cheese, yogurt, maple syrup, vanilla and lemon zest. Set aside. Grease or lightly spray a waffle iron with cooking oil and preheat it. Pour the batter onto the waffle iron according to the manufacturer’s instructions and close. Remove the waffles when the lid lifts open easily, about 5 to 6 minutes. Serve with lemon cream cheese topping (if using) or butter and maple syrup. Waffles will keep in the refrigerator for up to 2 days in a sealed container. Reheat in a slice toaster or toaster oven.

 PER SERVING: Energy 390 calories; Protein 12 g; Carbohydrates 49 g; Dietary Fiber 8 g; Fat 17g; Sugar 11 g, Cholesterol 75 mg; Sodium 200 mg.

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