These gluten free, cardamom and cinnamon laced waffles can be whipped up in the blender - and with a healthy dose of beets and berries, why they are perfect to get your day started!
Ingredients
- 1 cup vanilla protein powder
- 3/4 cup tapioca flour you can use rice flour, but tapioca makes the waffles just a tad crispier
- 2 eggs
- 1/2 cup non dairy milk of your choice
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 3 tablespoons beet puree I roasted a couple of beets for 45 minutes at 375 degrees, then peeled them and pureed them in a blender
- 1/4 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- Handful of roughly chopped raspberries and blueberries
- To garnish: melted chocolate non-dairy whipped topping, raspberries, blueberries
Instructions
- Place the protein powder, tapioca flour, eggs, non-dairy milk, salt, olive oil, beet puree, cardamom, cinnamon, and vanilla in a blender and pulse till well incorporated.
- Using a spatula, gently fold in the berries.
- Pour 4-5 tablespoons or enough to make one waffle onto a heated waffle iron and let cook
- When waffles are all done, serve with non-dairy whipped topping, melted good quality chocolate and raspberries and blueberries.
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