Raspberry & granola Greek yoghurt waffles
Raspberry & granola Greek yoghurt waffles — a Macphie recipe, makes 5 portions. Uses Macphie Flapjack Mix 12.5 kg.
- mixing time (batter, after adding butter)
- 1 min
- baking temperature (flapjack granola)
- 180 °C
- baking time (flapjack granola)
- 20-25 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Macphie Complete Pancake and Waffle Mix | 2500 g |
| Butter (can be substituted with vegetable oil or vegetable spread) | 650 g |
| Water | 3080 g |
| Greek yoghurt | 500 g |
| Raspberries | 125 |
| Macphie ku-li® Raspberry fruit coulis | |
| Macphie Flapjack Mix 12.5 kg | 100 g |
| Dried currants | 20 g |
| Sunflower seeds | 10 g |
| Pumpkin seeds | 10 g |
Method
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.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.