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