Time to celebrate Pinktober! I’ve teamed up with a lovely group of bloggers to bring you a collection of pink foods. Prepare yourself for cuteness overload.
I also wanted to make these mini waffles. I know right, adorable. Sadly, I have never seen a mini waffle iron and goodness knows the last things my kitchen pantry needs is more gadgets.
In all seriousness though, October is, among many things, Breast Cancer Awareness month. Thankfully, I’ve never had someone close to me deal with this and I hope that never happens. Here is to all the incredible people fighting this every day.
Because I can never get the right pink color with food coloring, at least with anything involving red dye, I decided I’d try to make something “naturally pink.” No, don’t worry, no beets here (though I really wanted to try some beet cinnamon rolls) only a lot of raspberries! For this recipe, you’ll make your homemade raspberry milk and then make your waffles with that. An extra step, but it only takes about 15 minutes and is completely worth it. And even though you can’t tell in these photos, the waffles really were a pinkish purple color. I spilled coffee on the computer and missed my good lighting this morning so yeah, sorry about that.
Because it was early and because I was needing some fast inspiration, I turned to my friend Google and typed in “pink waffle” and the first four options were “pink waffle disease” etc. What the what? I stared at the screen before backspacing and typing “raspberry waffles.” I was fairly concerned that I was making my way through life ignorant of this disease which will sure to sweep the nation like ebola … but my mom just gave me a look and was like, that’s not a thing.
Not a thing you guys. NOT A THING.
Pink raspberry waffles? Definitely a thing. And so much fun to make.
I ditched Google because apparently there are no recipes for pink waffles and started playing around with my favorite whole wheat waffle recipe. I found it on 100 Days of Real Food and use it all the time. It is 100% whole wheat and is still spot on waffle texture, you know, that crispy on the edges, soft in the middle, and perfect crevices for all kinds of syrup? Yes. This is that recipe. After you make your raspberry milk, you’ll just need one bowl to whip up the waffle batter and then a couple minutes to cook them in the waffle iron. The waffles are sweet, a little tart, and slightly nutty thanks to the raspberry seeds.
- Raspberry Milk:
- 1-1/4 cups raspberries (I used frozen)
- ½ cup sugar
- scant 1 cup almond milk
- 1 egg
- Raspberry milk
- 2 Tablespoons oil
- 1 teaspoon baking powder
- ¾ cup whole wheat (or all purpose) flour
- 1 teaspoon vanilla extract
- Coconut whipped cream:
- See here: http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/
- Heat raspberries and sugar over medium heat, stirring frequently, until raspberries are dissolved and mixture thickens up, about 5 minutes.
- Let cool before whisking in almond milk.
- For waffles:
- Whisk egg, raspberry milk, and oil together.
- Stir in baking powder, flour, and vanilla.
- Heat waffle iron and pour batter into it and cook according the waffle iron instructions.