Using beet juice instead of red food coloring gives this red-velvet-cake-inspired stuffed waffle stunning color as well as an earthy flavor. Furthermore, beet juice may be a wise alternative to synthetic food coloring, which is derived from crude oil.
Using beet juice is also an obvious food coloring choice that compliments this entirely plant-based dessert stuffed waffle.
| Batter |
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Yields about 3 stuffed waffles
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| Filling |
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Per Stuffed Waffle
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| Directions |
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Beet Puree Wearing plastic cooking gloves, cut the ends of a washed beet then remove the skin and cut into small cubes. Puree in a blender for about a minutes. To separate the solids from the juice, filter through a cheesecloth. As an alternative, let the pureed beet sit in a bowl for about 10 minutes and then scoop out the solids with a spoon. Set aside ½ cup of the juice for the batter. Batter Prepare the batter by whisking all the ingredients together in a medium-sized mixing bowl until smooth. Filling In a small bowl, mix together the yogurt and the arrowroot flour. Add fruit and mix until well blended. |
To cook the stuffed waffle, follow the directions in the product instruction manual.