Raspberry Cashew Waffles

I’ve always thought waffles were a tricky dish to master but this recipe is so easy to make and even easier to eat!

I created these waffles for Barker’s Pantry using Barker’s New Zealand’s beautiful fruit filled raspberry jam (although all their jam flavours are super delicious tbh) and they have become my favourite breakfast treat! They’re the perfect waffle; aka deliciously soft and fluffy on the inside and crispy on the outside. But what makes these waffles even more special, is that the swirls of jam in the batter cook on the waffle iron and crystalize to form delicious pockets of raspberry toffee through the waffles! Soooooo delicious! It’s almost impossible to stop at one!


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 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



  1. In a large bowl, sift together the self-raising flour, baking soda, baking powder, salt and desiccated coconut. Stir with a whisk to combine.
  2. 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.
  3. Add the flour mixture 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.
  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!
  6. Enjoy!

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