Melt the butter.
Add the Macphie Waffle Mix to a bowl fitted with a whisk.
While mixing on slow speed, slowly add the 3075g water, scrape down.
Continue mixing and pour in the melted butter.
Mix for a further 1 minute on medium speed until a smooth batter is formed.
Deposit the mix into the waffle irons and cook for required time dependent on machine.
Combine the Macphie Flapjack Mix, dried currants, sunflower seeds, pumpkin seeds and 5g water in a mixer on medium speed.
Once combined, place the mixture onto a tray and bake in the oven at 180°C (356°F) for 20-25 minutes.
Once the flapjack is cooked, crumble the flapjack to make the granola.
Place the yoghurt between each waffle piece.
Tear the raspberries in half then scatter over the dish.
Drizzle with the Macphie Raspberry ku-li® and sprinkle of granola to finish.
- 2500g Macphie Waffle Mix
- 650g butter (can be substituted with vegetable oil or vegetable spread)
- 3080g water
- 500g Greek yoghurt
- 125 raspberries
- Macphie Raspberry ku-li®
- 100g Macphie Flapjack Mix
- 20g dried currants
- 10g sunflower seeds
- 10g pumpkin seeds