Beetroot, Herby Feta & Olive Crostini

Serves 2

Ingredients:

  • 3/4 cup almond milk

  • 1/2 cup brown rice flour

  • Heaped 1/3 cup tapioca flour

  • 1/4 cup potato starch

  • 1/4 cup extra virgin olive oil

  • Packed 1/4 cup crumbled feta cheese, plus extra (for serving)

  • 1 free- range egg

  • 1 tbsp finely chopped fresh dill, plus extra (for serving)

  • 1 tsp gluten-free baking powder

  • 1/4 tsp Himalayan salt

  • 2/3 cup Chris’ Traditional Egyptian Beetroot Dip

Method:

  1. Preheat a waffle iron to the highest heat setting

  2. Place all of the ingredients – except the dip – into a large mixing bowl and whisk until well combined and glossy

  3. Pour approximately 1/2 cup batter onto the prepared waffle iron and allow to cook through. Transfer the waffle to a cooling rack – this will maintain its crispiness

  4. Repeat step 3 with the remaining batter

  5. When ready to serve, divide the waffles and dip between two plates and decorate with crumbled feta and fresh dill leaves

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Beetroot Pita Chips

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Feta and Dill Savoury Waffles with Beetroot Dip