Raspberry Cashew Waffles
2 cups self-raising flour
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
2 tbsp desiccated coconut
3 tbsp natural cashew nut butter
3 tbsp Barker’s New Zealand Raspberry Jam
1½ cups buttermilk
1 tsp vanilla extract
Butter for greasing the waffle maker
Toppings include: Natural yoghurt, raspberry jam, assorted berries, natural cashew nut butter, chia seeds, pepitas and hemp seeds
In a large bowl, sift together the self-raising flour, baking soda, baking powder, salt and desiccated coconut. Stir with a whisk to combine.
Whisk the eggs together until light and fluffy. Whisk in the cashew butter, 1 tbsp of Barker’s New Zealand Raspberry Jam, buttermilk and vanilla extract until well combined.
Add the flour to the wet mixture and whisk until just combined. Gently swirl through the remaining 2 tbsp of Barker’s New Zealand Raspberry Jam to create a marbled batter.
Heat a waffle iron until hot and grease with a small amount of butter. Drop 1-2 tablespoons of the waffle batter onto the waffle iron, close the lid and allow to cook for 2-3 minutes until golden brown. Remove cooked waffles and repeat until all the batter has been used.
To serve, top the waffles with yoghurt, extra jam, berries, whatever you like!