WHAT'S IT GOOD FOR
pumpkin seeds: high in protein and zinc, vitamin K & B,
beetroot: high in folic acid, antioxidants, detoxifying
cashews: high in protein and fiber
enough for about 6 waffles
INGREDIENTS
WAFFLES
DRY INGREDIENTS
150 g spelt flour
4 tbsp PURYA! pumpkin seed powder
1 tsp baking powder
a pinch of salt
LIQUID INGREDIENTS
200 ml buckwheat milk
200 ml water
EXTRAS
4 carrots
1 minced garlic clove
2 tbsp vegan butter
CREAM
100 g soaked cashews
1-2 large cooked & chopped beetroot
50-100 ml water
1 tsp olive oil
1 minced garlic clove
salt & pepper
1 tbsp lemon juice
GOOD TO HAVE: waffle iron, large bowl
HOW TO
1. In a large bowl combine spelt flour, baking powder, pumkin seed powder, salt, minced garlic. Stir well until combined.
2. For the beetroot cream, soak cashews in hot water (it's best to heat up your kettle and use boiling water). Let cashews soak for about 10-15 minutes. Then add them together with beetroot chunks and half the water to a food processor. Blend until you get a smooth cream. (3 minutes) Add more water if too thick and add all other ingredients. Blend again until well combined.
3. Preheat waffle iron for a few minutes and add a little bit of vegan butter on both grids. Pour batter into the center of the iron, covering no more than two-thirds of the iron's surface. Bake each waffle for about 5 minutes or until golden brown.