Raspberry Cashew Waffles

Serves 1 person

10-15 min prep

10-15 min cook

Breakfast just got a whole lot more exciting! Anathoth Farm Raspberry Jam and crunchy cashews make these waffles a delightful mix of textures and flavors.

By Barker's Professional

Breakfast & Brunch,

Desserts

Ingredients

2 cups Self-raising flour
1 tsp Baking soda
1 tsp Baking powder
¼ tsp Salt
2 Tbsp Desiccated coconut
2 eggs
3 Tbsp natural cashew nut butter
3 Tbsp Anathoth Farm Raspberry Jam
1 ½ 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 and hemp seeds

Method

In a large bowl, sift together 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 tablespoon of Anathoth Farm Raspberry Jam, buttermilk and vanilla extract until well combined.
Add the flour mixture to the wet mixture and whisk until just combined. Gently swirl through the remaining 2 tablespoons of Anathoth Farm 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!