Red Velvet Marbled Waffles

• Vegetarian

• Produce

  • 2 tsp Colouring or 2 tablespoons beetroot, red

• Refrigerated

  • 1 1/2 cup Almond milk, unsweetened
  • 2 Eggs, large

• Condiments

  • 2 tsp Vanilla bean paste

• Baking & Spices

  • 2 cups All purpose/plain flour
  • 1 1/2 tbsp Baking powder
  • 4 tbsp Brown or coconut sugar
  • 3 tsp Cocoa powder, unsweetened
  • 1/4 tsp Salt

• Dairy

  • 2 tbsp Butter, reduced fat
  • 1/2 cup Greek yogurt, plain non fat

Found on cafedelites.com

Description

Ingredients

• 2 large eggs
• 1½ cup unsweetened almond milk*
• ½ cup plain non-fat Greek yogurt**
• 2 cups all purpose/plain flour
• 1½ tablespoons baking powder
• ¼ teaspoon salt
• 4 tablespoons brown or coconut sugar
• 2 tablespoons melted butter, reduced fat
• 3 teaspoons unsweetened cocoa powder
• 2 teaspoons red colouring OR 2 tablespoons beetroot juice (from tinned beetroots)!
• 2 teaspoons vanilla bean paste (or pure vanilla extract)

Directions

• Preheat your waffle maker following manufacturers instructions. Whisk the eggs, milk and greek yogurt together until well combined in a medium-sized jug or bowl.
• In a separate bowl, combine the flour, baking powder, salt and sugar together, mixing until combined. Whisk the melted butter into the liquid mixture, and pour the wet ingredients into the dry ingredients. Lightly whisk again until combined and creamy (most of the lumps should disappear, but if some remain in the batter its ok).
• Pour half of the batter into a bowl (or back into the jug to save dishes). Add the cocoa powder and red colouring to one of the batters; mixing until well incorporated. Add the vanilla bean paste to the remaining batter.
• Pour both batters into a medium-sized pouring jug at the same time if you can (you may need a helping hand with this step). If you cant do this, simply keep them separated and ready for cooking.
• Spray your waffle maker with a small amount of cooking oil spray (or grease how you normally would) and pour out ½ cup of batter out per waffle (or cook waffle batter amounts according to manufacturers instructions). If you have TWO separate batters, simply pour ¼ cup of red velvet batter onto waffle iron in a zig-zag pattern, then pour ¼ cup of the vanilla batter over the top, swirling with a plastic spatula to create a marble effect before closing the lid. Once cooked, place onto a cooling rack to keep them crispy before cooking your next waffle.
• Serve with ice cream, berries and a drizzle of melted chocolate (or syrup or whipped cream or powdered sugar if desired).

Nutrition