Red Velvet Waffles
These Red Velvet Waffles are so festive and will make the start of your Valentine’s Day full of love and deliciousness. Made with absolutely no food-dye but rather fresh beet purée. Mixed with gluten-free flours, cacao powder, and maple syrup. Top with some coconut cream and fresh berries for a beautifully displayed Valentine's Day breakfast.
Ingredients
- 1 cup tapioca flour
- 1 cup almond flour
- 1/2 cup cacao powder
- 1 tsp baking powder
- 1/2 tsp pink sea salt
- 1/2 cup beet puree
- 1/4 cup maple syrup
- 4 eggs
- 1/2 cup melted coconut oil
- 1 tsp vanilla extract
- coconut cream and fresh berries for topping
Instructions
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In a large mixing bowl combine together tapioca flour, almond flour, cacao powder, baking powder and pink salt. Whisk together until all ingredients are well combined.
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In a separate mixing bowl, combine eggs, beet puree, maple syrup, coconut oil, and vanilla extract. Whisk together until all ingredients are well combined.
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Pour wet ingredients into dry ones and whisk together until batter is formed and there aren't any traces of flour.
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Grease waffle maker with more coconut oil and bring to a heat on medium-high. Pour increments of 1/4 cup to 1/3 cup of batter. Cook according to waffle maker instructions. Repeat until all batter has been cooked into waffles. Keep cooked waffles on cooling rack.
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Serve red velvet waffles while they're still warm. Top with coconut cream and fresh berries.
Recipe Notes
Tips for making Red Velvet Waffles:
- How do you make Beet Puree- Beet puree is super easy to make. Grab a large beet or two small ones. Peel and either roast in the oven or boil until they are soft. Place in a food processor or high speed blender. Add about 1/4 cup of water and blend until smooth. If it looks too dry, add one tablespoon of water at a time until the puree reaches a smooth consistency.
- Make sure no flour streaks are left when mixing batter- Unmixed flour in batter will result in not evenly cooked waffles and for certain parts to ramain uncooked. Make sure to whisk the batter well and that there aren’t any streaks of flour left in it.
- Careful not to use too much coconut oil when greasing waffle maker– If too much is used, as the oil melts it will water down batter and waffles will become too mushy. Use no more than 1/2-1 tsp coconut oil.
- The time it takes for waffles to cook through may vary depending on waffle maker and on how crispy you want your waffles– If you like your waffles to be crunchy on the outside, leave them for a few seconds longer until they are as crispy as you’d like them to be. Keep checking about every 30 seconds to make sure the waffle doesn’t get burnt. Repeat until all batter is gone and waffles are all cooked through.
- Do not use metal utensils to flip waffles in waffle maker- Metal utensils such a spatula, can scratch your waffle maker and start to ware out its coating. This will then cause your waffle maker to not heat up evenly and not cook waffles evenly as well. Instead, opt for using silicone spatulas to flip your waffles.
- Keep cooked waffles on cooling rack if possible- This way waffles will cool-down evenly and stay crunchy and firm on the outside.