Whole grain, flax waffles with raspberry, fig compote and cashew topping

Simple waffles with lovely colours and flavours.


For the waffles
1 cup whole wheat flour
1/2t baking powder
A pinch baking soda
1T milled flax seed
Coconut sugar to taste (I use 1T)
1 1/4 cup unsweetened plant milk (I use soy)
1/2T balsamic vinegar
1/2T avocado oil (or similar)
Additional plant milk as necessary
A pinch sea salt

For the compote
1 1/2 cups raspberries
3 dried, soft fig, stems trimmed and sliced,1/8″ (more for a sweet tooth)
A pinch sea salt
Sweeten to taste (I don’t use additional sweetener)

For the cashew topping
1T cashew butter
12t lemon juice
1 – 3t sweet white miso (or to taste)
1T cold water

Optional: The miso is what adds the fermented flavour to the cashews. Use sodium reduced if you have the choice. If you’re new to miso (or want to keep your sodium intake low) add 1t at a time to start. You may need to increase or decrease the amount of batter in ratio to suit the size and cut of your maker. You may also need additional plant milk to suit your flour.


Start the cashew butter, then the berries, and then the waffles. Whisk together the ingredients for the cashews in order until emulsified. You’ll know when this happens. Refrigerate until you’re ready to use.

Warm a large pan on medium heat. Add 3/4 cup raspberries and the sea salt. Saute for 2 – 3 minutes until they are berries are starting to lose the juice. Add the figs. Saute another 2 – 3 minutes. Add the remaining raspberries and stir fry until heated through. If you use frozen berries, you may need to increase the cooking time. Remove from heat.

While the berries cook, whisk together the ingredients for waffles. Mix the dry ingredients for the waffles. Mix the wet ingredients. Mix the wet with the dry and let stand a few minutes while the berries finish. Turn off the stove, but leave them in the pan to keep them warm.

Heat up your waffle maker (or your waffle pans if that’s what you have) as per its instructions. When ready, add half of the batter. Cook as appropriate and repeat. Spoon the compote over the waffles, add the cashew butter mixture, and enjoy.