For the Raspberries:

1. In a saucepan over medium heat, add the raspberries, sugar, and water and stir until sugar has completely dissolved.
2. Increase heat to ensure that mixture begins to boil. Once it boils, reduce the heat again and add in the vanilla extract.
3. In a small bowl, combine the cornstarch and warm water and stir together until it looks “creamy”.  Pour the cornstarch mixture into your raspberry mixture and stir until sauce begins to thicken.
4. Cook for about 3 minutes, stirring frequently and then remove from heat.
5. Feel free to use this in the waffle batter or to top your waffles!

For the Waffles:

1. Preheat your waffle maker to desired setting–medium-high heat worked for me!
2. In a measuring cup, add the milk and ACV together, stirring to combine and letting them sit for 5 minutes.
3. In a large bowl, whisk together the flour, baking powder, baking soda, brown sugar, cinnamon, allspice, and sea salt. Create a well in the middle.
4. Add the milk-ACV mixture, coconut oil, and vanilla in the well of the dry ingredients and stir together well (using a rubber spatula) until fully incorporated and batter looks smooth. Fold in fresh raspberries and pecans.
5. Now, let the batter sit for 2-3 minutes while it slightly thickens and rises, which means that the ingredients have activated. NOTE: the batter should be pourable but not 'runny' at all. It should slightly stick when whisk is lifted up, as a test for thickness. NOTE: DO NOT OVER-MIX!
6. Next, spoon batter into your waffle maker (1/2 cup approximately) and cook according to your waffle iron’s instructions.
7. Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
8. To serve–stack waffles (whole or cut), add toppings (fresh raspberries and toasted pecans), and drizzle with maple syrup, if desired. Bon Appetit!