Table of Contents
This is how the beetroot waffles succeed without flour
You’ve certainly never prepared savory waffles like this, have you? In addition to oat flakes and goat’s cream cheese, we also use beetroot for our dough, which gives the waffles a fresh red colour. Finally, we garnish the waffle with a spicy wasabi cream cheese, sprouts and pistachios.
45 minutes
25 minutes
20 minutes
light
Vegetarian
bake
ingredients
for 4 servings
- 200 g beetroot (cooked, vacuum sealed)
- 2 cloves of garlic
- 4 Eggs (L)
- 250 g fresh goat cheese
- 2 EL rather Balsamic vinegar
- 200 grams of rolled oats
- 2 teaspoons of baking soda
- Salt pepper
- 3 teaspoons wasabi paste (Japanese horseradish)
- 1 tbsp lemon juice
- 3 tbsp pistachio nuts
- 1 handful of beetroot sprouts
- Also: blender, Belgian waffle iron, oil for the waffle iron
preparation
- Cut the beetroot into small pieces, peel the garlic. Finely chop together in the blender. Add eggs and puree everything finely. Stir in 100 g cream cheese and the vinegar. Finely grind the rolled oats in a blender, mix with the baking powder and fold in. Season the dough with salt and pepper and let it swell for 15 minutes.
- Meanwhile, mix the remaining cream cheese with the wasabi paste and lemon juice and season with salt and pepper. Roast the pistachios in a pan without fat, then remove. Wash and drain the beetroot sprouts.
- Preheat the Belgian waffle iron on low. Brush the baking surface with oil. Gradually bake 8 waffles from the dough. To do this, spread 1-2 small scoops of batter per waffle on the baking surface and bake so that the waffle is still red and not browned.
- Place the wasabi cream cheese on the finished waffles and garnish with pistachios and sprouts.
Recipe Tips
The pistachios can also be replaced with pine or pumpkin seeds.
Energy and nutritional information for the recipe
| Pro 100 g | |
|---|---|
| energy | 2,050 kJ 490 kcal |
| fat | 22.0 g |
| carbohydrates | 46.0 g |
| protein | 22.0 g |
