Raspberry Cashew Waffles
Vegetarian
Serves 4 people
15 min prep
15 min cook
Looking to add a little extra protein to your Sunday Brunch? Try these Raspberry Cashew Waffles.
By Laura Ford
Ingredients
- 2 cups Self-raising flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1/4 tsp Salt
- 2 Tbsp Desiccated coconut
- 2 Eggs
- 3 Tbsp Natural Cashew Nut Butter
- 3 Tbsp Anathoth Farm Raspberry Jam
- 1 1/2 cups Buttermilk
- 1 tsp Vanilla extract
- Butter, for greasing
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 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 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, extra nut butter, chia or hemp seeds...whatever you like!
This Recipe Uses
Raspberry Jam 455g
$6.89
455g
