Baby Love Red Velvet Beet Waffles ~ With Coconut Vanilla Whipped Cream


This past week has been filled with more love than I can even process. First with Valentine’s Day, then Family Day, and of course, the announcement of our baby on the way! The overwhelming love and support we have received cannot be put into words, so next best thing – I’m putting them into a recipe.

Baby-love Red Velvet Beet Waffles best sum up my feelings of utter joy and abundance. They are rich in nutrients, gluten-free, vegan, and of course, delicious! The wholesome ingredients offer nourishment for the body, while their sweet, soft warmth nourishes the soul. They are comfort on a cold winter’s day (which we’ve had plenty of lately!).

With each ingredient added, I counted each one of my blessings. With gratitude, I reflect on memories of the incredible year behind me and relish the beautiful anticipation of the year ahead – and as I savour each bite, I am savouring each of these moments. I hope you do the same.

Thank you for all of your support. Sending abundant love right back to you!

~ Cindy xo








Waffles for Two:

  • 1 cup gluten-free flour
  • 1 teaspoon ground flax seed steeped in 2 teaspoons of boiling water
  • 2 tablespoons raw cacao powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 small beet steamed and diced
  • 1 cup unsweetened almond milk
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon apple cider vinegar


  1. Chop up 1 small beet and steam for 15 minutes.
  2. In a large bowl add the flour, cocoa powder, salt and baking powder and mix.
  3. In a blender add steamed beet, almond milk, vanilla, maple syrup, vinegar, and soaked ground flax seed.
  4. Add the liquid to the flour mixture and combine – careful not to overmix.
  5. Use a stable oil cooking spray, like canola to lightly coat waffle iron – pour batter and grill until slightly crispy.
  6. Top with a large scoop of coconut whipped cream (recipe below) and blueberries.

Coconut Vanilla Whipped Cream:

  • 1 can full fat coconut milk
  • 2 tablespoons honey
  • 1/2 teaspoon of vanilla


  1. Place the can of coconut milk in the fridge for a couple hours until cool
  2. Scoop only the solid coconut cream from the top of the can
  3. Using an electric beater, whip until cream thickens. Add honey and vanilla and stir. Keep in fridge until needed.

About Beets


For such a lightly flavoured, sweet little vegetable, beets pack a punch when it comes to powerhouse nutrients. Most people know beets for their deep red pigment, but they come in several other colours – orange, yellow, pink. They each have a slightly different flavour, but are all equally delicious. Beets are rich flavonoids offering high antioxidants in both its root and its top-greens. Both offer support against coronary artery disease, stroke, and some cancers, lower cholesterol levels and have anti-aging effects. The root is also rich source of B-complex vitamins such as B3, B5, B6 and is high in minerals such as iron, manganese, copper, and magnesium.

Surprisingly, beet greens are just as important as their more popular lower half. They are an excellent sources of vitamin-C, carotenoids, flavonoid anti-oxidants, and vitamin A – in fact, several times more than the root. Tough to beet that!

2 Responses

  1. I love beets! I add them to our smoothies or juices all the time but haven t thought to make waffles before. I ve made cupcakes with them and they were good so I m sure these are delicious!

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