Recipe Raspberry & granola Greek yoghurt waffles
Ingredients
- 2500g Macphie Complete Pancake and Waffle Mix
- 650g butter (can be substituted with vegetable oil or vegetable spread)
- 3080g water
- 500g Greek yoghurt
- 125 raspberries
- Macphie ku-li® Raspberry fruit coulis
- 100g Macphie Flapjack Mix
- 20g dried currants
- 10g sunflower seeds
- 10g pumpkin seeds
Method Makes 5 portions
- Melt the butter.
- Add the Macphie Complete Pancake and 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 ku-li® Raspberry fruit coulis and sprinkle of granola to finish.
