These Two Ingredients Make Your Morning Waffle Kid Friendly And Super Healthy!

Breakfast in our house is always a rushed affair – we always seem to be running late. But the day there are waffles on the breakfast menu, everyone makes sure they wake up 7 minutes earlier than normal so that they can sit down and enjoy their waffles. If you’re thinking waffles are just so unhealthy to eat first thing in the morning – this waffle recipe will rock your healthy world.

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You don’t need lashings of heavy and sugary sauces and scoops of ice cream to enjoy these vegan waffles, This tasty and healthy recipe is about to change all of that for you. With the goodness of the most underrated superfoods like jowar aka sorghum, beetroot and tofu, these crispy waffles can be enjoyed with some fresh fruit and a  drizzle of chocolate or nut butter sauce if you are feeling a little indulgent. These guys freeze well so you can make ahead and freeze a big batch. On waffle day morning just thaw it and serve it up. These are perfect for breakfast or even your child’s tiffin box.

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• 1 cup Tofu (crumbled)
• 1/3 cup Beetroot Puree  (cooked and pureed)
• 1 Tbsp Coconut Sugar/Raw Sugar
• 1/2 cup Jowar Flour/Sorghum Flour
• 2 Tbsp Arrowroot Flour/Cornflour
• Pinch of Salt
• 3/4 tbsp Apple Cider Vinegar/Lemon Juice
• 1 Tsp Baking Powder
• 2 Tbsp Virgin Coconut Oil+more for greasing
• 1 Tsp Vanilla Extract

• Put all the dry ingredients into a bowl
• Add tofu, vanilla, beet puree, coconut oil into a blender and blend until smooth.
• Mix this with the dry ingredients and gently combine. Add a splash of water to loosen the batter if you need to. Do not over mix the batter.
• Rest the batter until the waffle iron is heated.  Grease the waffle iron and drop the batter into the waffle iron till its 3/4th full. Your cooking time would depend on the equipment you’re using. Do not overcook the waffles as they can turn black, so keep an eye on them till you figure how long it takes for one batch to get cooked.