Raspberry Cashew Waffles

  • Vegetarian Recipe

Recipe & Photo by Laura Ford: 

www.laurafordnutrition.wordpress.com • Facebook 


  • 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


  1. In a large bowl, sift together self-raising flour, baking soda, baking powder, salt and desiccated coconut. Stir with a whisk to combine.
  2. Whisk theeggs together until light and fluffy. Whisk in the cashew butter, 1 tablespoon of Raspberry Jam, buttermilk and vanilla extract until well combined.
  3. 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.
  4. 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.
  5. To serve, top the waffles with yoghurt, extra jam, berries, whatever you like!