beetroot & raspberry waffles with cashew cream

Pink waffles? Yup! No questions necessary! 

Serves 2


for the waffles

1 small beetroot roughly chopped and cooked in the oven/microwave until soft
2 cups of rolled oats
pinch of salt
1/2 tsp baking powder
1 very ripe banana
1 1/4 cup plant based milk
1 tsp vanilla
2 TBSPs of maple syrup plus extra to serve
1/2 cup of raspberries fresh or frozen plus extra to serve

vegetable oil spray for cooking
2 TBSPs cacao nibs to serve (optional)

simple cashew cream

1 cup cashews (soaked in water for 4-6hrs)
1/2 cup water
juice of half a lemon
1 tsp vanilla
1/4 cup maple syrup
pinch salt

Additional Equipment

high speed or standing blender
waffle iron


1. Start by making the cashew cream. Add all the ingredients to the blender and blend until completely smooth. Transfer to a small pouring jug and set aside.
2. Turn the waffle iron on to pre-heat. Add the rolled oats to a clean dry blender and blend into a flour. Add the remaining ingredients for the waffles except the raspberries and blend into a smooth batter. Add the raspberries and gently stir through the batter.
3. Cook the waffles according to the instructions of your waffle iron (I sprayed mine with vegetable oil before cooking but you may not need to do this).
4. Serve your waffles with the cashew cream, maple syrup, raspberries and cacao nibs.