Raspberry Cashew Waffles

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Recipe & Photo by Laura Ford:

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

In a large bowl, sift together self-raising flour, baking soda, baking powder, salt and desiccated coconut. Stir with a whisk to combine.
Whisk theeggs 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, whatever you like!

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