Today I had the brilliant idea of making red velvet waffles for Christmas morning breakfast – sounds good, right? Well you should know that the recipe involved pureed beets and quinoa flour. Also, you should know that I hate beets (I know, I’m probably the only Ukrainian out there who doesn’t love beets). But, since I love trying healthy meals and this recipe claimed that you wouldn’t even taste the beets, I thought I would give it a try – it looked great in the photo!
One more thing… quinoa flour has a bitter, earthy taste to it (which I did not know).
Needless to say, the waffles were largely a flop – you could taste the beets a little but mostly the bitterness of the quinoa flour is what ruined them. It gave the waffles an aftertaste which I just could not get past – the lemon cream cheese icing and the berries we topped them with is really what saved them.
Afterwards, I read online that the bitterness of quinoa flour can be reduced if you bake your flour in the oven before using it. I also read that the bitterness increases the more fine your flour is – if you grind your own flour, the grain will remain more coarse and should have less bitterness.
Overall… not making this recipe again. However, the beets did give the waffles a great red colour so I still feel there is some hidden potential in the recipe. Does anyone have a red velvet waffle recipe they love? Or had success using beets in unlikely recipes?
Merry Christmas, everyone! Hope you didn’t spend it eating sub-par beet waffles!