Vegan Red Velvet Stuffed Waffle

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
Yields about 3 stuffed waffles
  • 2 cups flour
  • 2 tbsp arrowroot starch
  • 1 tsp baking powder
  • 2 tbsp cocoa powder
  • ¼ cup brown sugar
  • ½ tsp salt
  • 1 ¼ cups almond milk
  • 1 tbsp white vinegar
  • ¼ cup refined coconut oil
  • 1 tbsp vanilla extract
  • ½ cup beet juice (one skinned and cubed beet, pureed)
Filling
Per Stuffed Waffle
  • 1 tbs arrowroot starch
  • 2 tbs dairy-free yogurt
  • ¼ cup banana
  • ¼ cup strawberries
  • ¼ cup blueberries
  • ¼ cup crushed pecans
Directions

 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.

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