Well I was so pleased with myself. These beetroot and chocolate waffles were a resounding success. You could taste the subtle flavour of the beetroot and the chocolate hit. I am confident this recipe would work with courgettes too and look forward to trying out some 'courgette aka zucchini and chocolate waffles' in the summer when I grow some of my own. I served these with some whipped cream to which I added a teaspoon of beetroot juice for colour; and hazelnut and chocolate spread as if it wasn’t chocolaty enough.
2 eggs, beaten
1 1/2 cups milk
1/4 cup vegetable oil
1/2 cup of cooked beetroot, grated
2 cups plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
2 tablespoons of cocoa powder
Pinch of salt
In a bowl, mix the wet ingredients together. In another bowl, stir together the dry ingredients. Pour the wet ingredients into the dry and combine well. Add more milk if necessary. Cook according to your waffle maker instructions.