VEGAN | GLUTEN-FREE
You Will Need:
2 medium-size ripe bananas
2 ½ tsp baking powder
1 ½ Tbsp olive oil
1 cup dairy-free milk (we used unsweetened almond milk)
1/4 tsp sea salt
1/4 cup gluten-free rolled oats
1 cup gluten-free flour blend
1/4 cup dairy-free dark or semi-sweet chocolate chips
1 small beetroot, peeled and boiled
In a separate mixing bowl, mash beetroot until a semi-smooth mixture forms.
Add peeled bananas and baking powder to thickened chia 'egg' and mash together well with a fork until small chunks remain.
Add oil to mixture and whisk to combine. Once combined, add dairy-free milk and stir to combine. Add salt and oats and mix well. Add gluten-free flour and mix until a good dough consistency forms. Batter should be thick but pourable (not runny). Soft peaks should form when you dip a spoon into the batter. If too thin, add gluten-free flour and stir through. If too thick, add dairy-free milk and stir through.
Lastly, add chocolate chips and stir until well distributed.
Allow the batter to rest for 5 minutes. Preheat waffle iron and grease with olive oil.
Add 1 cup of batter to waffle iron and cook for duration specified by iron's instructions.
Add a gradually increasing amount of mashed beetroot to each cup of batter added to iron to create an ombré colour effect.
Remove waffles from iron with a fork and set aside to cool separately to avoid waffles becoming soggy.
Serve with maple syrup or your choice of vegan yoghurt and assorted berries and fruit.
Adapted from The Minimalist Baker's Recipe for 1-Bowl Chocolate Chip Banana Bread Waffles.