• Amy Slater

Beetroot and Swiss Chard Waffles (dairy, gluten and nut free)



I can thank the lovely @organicfoodforkids for the inspiration for this recipe. If you haven’t checked out her Instagram page, you must!

This is @organicfoodforkids recipe for spinach and zucchini waffles


This recipe is:

  • simple

  • freezable

  • packable in lunches

  • kid approved

Ok, did I sell you yet?


How about this one…it’s husband approved!!

Alright, now I know you are ready to give it a try!!


Ingredients:


2 cups gluten free rolled oats 1 tsp baking powder 1 tsp baking soda 1 TBSP cinnamon 1 tsp ground cloves (optional) 1 tsp ground ginger (optional) 3/4 cup coconut milk 2 large eggs 1 1/2 cup cooked (steamed) and peeled organic beets 1 large handful raw organic Swiss chard (stems removed)


Putting it all together:

  1. Preheat your waffle maker. I use this one.

  2. Using a high-speed blender or food processor, grind your oats into flour. Then add them to a large bowl.

  3. Add your baking powder, soda, and spices to the oat flour.

  4. Puree, together with your coconut milk, eggs, beets, and Swiss chard.

  5. Add the puree to the flour and stir well to combine.

  6. Ladle a small amount into your waffle maker. This is a thick batter. Cook for two rounds of the light turning green on the waffle maker* for a crisp waffle.

*The light on the waffle maker turns from red to green when the waffle is presumed to be cooked. Let it go back to red and turn green a second time before taking your waffle out.


One more thing!


Remember that ingredients matter! Look for:

  • Pastured eggs

  • Coconut milk, free of gums and added sugar

  • Organic beets (nonorganic sugar beets are typically GMO)

  • Organic Swiss chard (non-organic greens are typically heavily sprayed)

A tip to make things easier!










When you bring your beautiful beets home from the farmer’s market or grocery store; chop off the greens, wash them in your salad spinner and save them for sauces, brownies, salads or smoothies in gallon ziplock bags with holes punched in the side to preserve freshness and a paper towel added to control moisture.











Boil your beets in a large, covered pot almost covered with water. Boil until fork tender. Drain the water and let the beets cool. The skin of fresh beets should peel easily under cool running water with your hands. If you don’t want red fingers, use a paper towel to remove the skin. Store them in an airtight container for up to five days!