We have partnered with Anna Barnett to create this unique dish; heroing our 300g Multiseed loaf! You will need a waffle iron to make this dish.

Please note we would always recommend checking the manufacturer's ingredients when purchasing products to ensure they are suitable for a gluten free diet.



  • For the gluten free waffles:
  • 2 tbsp butter - melted, to grease waffle irons
  • 2-4 slices of Warburtons Gluten Free Multiseed Loaf
  • 100g blackberries - blitzed until smooth
  • 2 large, free range eggs
  • 50ml full fat (or dairy alternative) milk
  • 1/2 tsp of vanilla bean paste
  • Zest of half an orange plus a little juice
  • -
  • For the garnish:
  • Handful of blackberries - halved
  • Handful of strawberries - quartered
  • Handful of physalis (optional)
  • Drizzle of maple syrup
  • -
  • For the vanilla yoghurt:
  • 1/4 tsp vanilla bean paste
  • 4 dollops of extra thick Greek yoghurt
  • Zest of half an orange
  1. Begin by blitzing the blackberries.
  2. Whisk together the eggs, milk, half a teaspoon of vanilla bean paste and juice and zest of half an orange.
  3. Next, add in your blitzed blackberries and mix until fully combined.
  4. Place your gluten free bread on a plate and pour over the mixture. Flip over the bread to ensure all sides are evenly covered.
  5. Melt your butter and brush both sides of your waffle irons, carefully place in your blackberry bread and cook until crisp.
  6. For the zested vanilla yogurt, simply combine ingredients and add a dollop on top of the waffles once cooked.
  7. Garnish with fruit of your choice and finish with a little extra zest and maple syrup.