Beet Waffles
Baking and Desserts • Russian
Description
These waffles are best enjoyed fresh. They can be stored in an airtight container in the refrigerator for a few days; however, due to their density, they tend to become dry after a day or two. You can soften them with toppings, such as berries or applesauce.
Ingredients
- Beetroot 10 oz
- Frozen Raspberries 5 oz
- Sugar 0 oz
- Chicken Egg 1 piece
- Wheat Flour 5 oz
- Baking Powder 0 oz
- Apple Cider Vinegar 1 tablespoon
- Vanilla extract 1 tablespoon
- Vegetable Oil 0 fl oz
- Salt a pinch
- Raspberry leaves to taste
- Whipped Cream to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients. Preheat the oven to 355°F.
Step 2
Cut the beets in half and wrap each half in aluminum foil. Place them in the oven for 30–40 minutes.
Step 3
Peel the roasted beets and slice them.
Step 4
Blend the beetroot, raspberry, vanilla paste, and vinegar until smooth.
Step 5
Pass the resulting puree through a sieve to remove the raspberry seeds. Add the egg.
Step 6
In a separate bowl, mix the flour, sugar, baking powder, and a pinch of salt.
Step 7
Combine the wet and dry mixtures and mix thoroughly. Add half of the vegetable oil and mix again.
Step 8
Preheat the waffle maker and grease it with vegetable oil.
Step 9
Cook the waffles for 4–5 minutes, until golden brown.
Step 10
Serve the beet waffles with fresh raspberries and yogurt or whipped cream.
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