Preheat your waffle iron.

In a bowl, whisk together the milk, eggs, maple syrup and cacao, along with the salt.

Lightly brush the waffle iron with coconut oil to grease.

Dip the bread slices into the milk mixture, one slice at a time, so each piece is well coated. Place the dipped bread in the waffle iron (you may have to work in batches) and cook for 3 minutes until golden and crisp. Cut into triangles and serve with the Granola Butter (for dunking) and fresh berries.

For The Granola Butter

Preheat the oven to 160°C (325°F/Gas 3).

Place the almonds and oats on a baking sheet and roast for 15–18 minutes, or until golden and fragrant. Ensuring they are well-roasted will give you a more deeply flavoured nut butter and will also aid the blending process. Check if they are ready by breaking an almond in half: it should look lightly browned in the middle.

Transfer the almonds and oats to a high-speed food processor, reserving a handful for later, and blend for 10–15 minutes. Be patient: first it will turn into a fine flour, then it will become a big lump, and finally it will turn into a thick nut butter. You’ll need to stop and scrape down the sides every now and again, and, depending on the strength of the food processor, it might also need a rest so it doesn’t overheat.

Add the remaining ingredients and mix again for just a minute: this will add flavour and loosen up the butter into a runnier consistency, while providing crunch and texture from the reserved nuts and raisins. Pour into a clean jar and seal with a lid. This will keep at room temperature for up to a few weeks.