This is one of my current favourite recipes that I’ve made recently and I was super happy with how the photos turned out too. I’d been in a bit of a rut with my styling and photography at the time.. this tends to happen from time to time (fellow food bloggers I’m sure you can relate to this) but recently, I really feel like I’ve got back into the flow of things and have refilled my inspiration bar! 

I’m a huge fan of a good protein waffle and my waffle maker has definitely had it’s money’s worth of usage since I bought it. It’s my second one that I’ve owned and I would actually really recommend this one. I’ve popped the link to the model here in case anyone’s interested. 

Red velvet desserts are actually one of my most popular recipe requests for some reason. I’ve only actually tried red velvet cake a small handful of times and don’t get me wrong, it’s nice.. but I’m not sure that I feel like it’s worth the hype. I feel like that’s going to be a fairly unpopular opinion there, so I might have to conduct a little more research and do some cake testing?! The red velvet part of these waffles is a combination of a little cacao powder and the Good Guru Good Berries powder- which I’m currently loving! It’s also going to be super handy now that valentines day is approaching because of it’s gloriously vibrant pink colour! 

Here I’ve actually served these as a waffle sandwich style thing, with lashing of peanut butter and fresh raspberries. Not only do these taste fabulous, but they’re also easier to eat whilst on the go! So.. you could prep some the night before or even in the morning, ready to much on the commute to work. How good does that sound?! 

This recipe is also both gluten and dairy free because I’ve definitely started to take my gluten free diet a lot more seriously lately. When I first started on my healthy eating journey, I was strictly gluten free after experiencing lots of digestive issues; and I did feel SO much better for it. Then, over the years I have become quite a lot more relaxed and have definitely started to feel the difference. I think I thought because my digestion had been so much better and a little gluten here and there didn’t have much of an impact, that it would be okay to be a lot less regimented with it all. However, I’ve found that I do feel a lot better when I’m generally avoiding not in my diet, so am going to keep a closer eye on this and see how things go! Most of my recipes are generally naturally gluten free anyway and there are so many great GF flours on the market now!