Let’s talk about beetroot. I know a few people find its earthy flavour a bit too harsh and at times too overpowering, but I personally have a very affectionate relationship with this nature’s superfood. Growing up in Russia, it was one of the most commonly used ingredients in my mum’s humble kitchen, so I learned to love it from a very young age, whether it was served in the traditional Russian soup known as ‘borsch’ or in a family-favourite Christmas salad.


Being a great source of vitamins, minerals and antioxidants, beetroot is easily accessible and affordable, which makes this purple health-food titan a great ingredient for family meals, such as these beetroot waffles. I don’t find the beetroot flavour too overpowering in this recipe, so do give it a try – it’s a great way of sneaking in some vegetables in your and your kids’ breakfast.



These waffles freeze really well, so I tend to make a batch of them and keep in the freezer for when I’m too rushed to cook breakfast (just warm them up for a few minutes in the microwave or in the oven after taking them out of the freezer). I love serving them with a drizzle of candida friendly carob syrup (which I only recently discovered during my trip to Cyprus) and berries, whilst my family go mad for maple syrup, bananas and nut butter – each to their own I suppose.


I bake my waffles in the oven in silicone moulds (I’m using these ones), which doesn’t require additional oil and makes these waffles a healthy fat free breakfast option.


I hope you do enjoy the recipe and I’d love to hear from you, especially if I have managed to turn you into a ‘beetroot converter’!


Healthfully yours,


Tania x


Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 6 waffles
  • 2 small beets, cooked & roughly diced
  • 1 cup brown rice flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp non-alcohol vanilla extract
  • 1/4 tsp salt
  • 1 egg or chia/flax egg (1 tbsp ground flax or chia seeds to 3 tbsp water)
  • 2/3 cup + 1 tbsp plant milk of choice
  • 1 tsp sweetener of choice (like coconut sugar or xylitol for candida friendly version)
  1. 1. Preheat the oven to 170C (for fan assisted ovens).

  2. 2. Place all ingredients in a food processor and blitz until everything is well combined.

  3. 3. Pour the mixture in the silicone waffle moulds and place in the oven for 10 minutes.

  4. 4. Remove from the oven and gently de-mould the waffles. Place them back on a baking try and return to the oven for a further 5-7 minutes. Keep an eye on the waffles to make sure they don't go too brown.

  5. 5. Serve with your favourite toppings and enjoy!


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