St Patrick’s Day Waffles…without Artificial Coloring!

Artificially colored beer will soon be flowing everywhere, and what better way to start that day off than with some not artificially colored waffles?! I will not try to pretend in any way shape or form that this recipe is healthy, its waffles, sugar and syrup. The process of extracting chlorophyll though is something that makes a great substitute to artificial food coloring and can be used in a variety of ways.

I recently stumbled upon a blog called Birdworms & Buttermilk where the writer describes a very simple method of achieving this extraction. All you need for this is spinach, water, a good fine mesh strainer, and patience. When I made my first attempt at extracting chlorophyll a few years ago, I lacked the patience, rushed the process and ended up with a failed attempt.

St Patrick’s Day Waffles
2 cups All-purpose flour
3 tbsp Granulated sugar
4 tsp Baking powder
1/4 tsp Salt
1.5 cups Buttermilk
1 tsp Vanilla extract
2 Large eggs
1/2 cup Butter (melted)
1 tbsp Chlorophyll extract
1. Scale out ingredients, keeping dry and wet ingredients separate.
2. Sift all dry ingredients. Whisk wet ingredients.
3. Combine wet & dry ingredients, making sure that it’s a smooth batter.
4. Allow for the batter to rest for at least 20-30 minutes before using.
5. Depending on the size of your waffle iron, use 4 – 6 fluid ounces per waffle.

For the chlorophyll extraction:

½ lb spinach leaves

2 cups of cold water

Place the spinach leaves and the water in a food processor and blitz into a paste consistency.

Place this into a strainer set over a pot. Using rubber gloves press the spinach paste to extract as much green juice from this as possible. Double strain this juice to ensure that no spinach pulp is left over. (While I do not do any gardening, for those of you that do, the remaining pulp can be used for composting)

Place the pot with the green juice on the stove under low heat. This process will take a bit of time so this is where patience will be needed. You don’t need to stir, and be careful that the juice doesn’t come to a boil. What we are looking for here is for the chlorophyll to separate from the water.

As you can see in this picture, the chlorophyll is separating from the water. I took this a little further and continued to cook it until the water barely had any traces of green and the chlorophyll had sunk to the bottom. We are looking for that clear separation before we move onto the next step, and remember to be patient for this to happen.

Strain through a fine mesh strainer. If you don’t have a fine mesh strainer, line your strainer with a coffee filter.

The end result is this deep green paste, almost resembling oil paint.

I hope you find this helpful, and if you have any comments or questions, please leave a response!