Directions

1. In a mixing bowl toss the strawberries, raspberries, and blueberries to combine. Set aside.
   
2. In a large bowl, whisk together the flour, mochiko, sugar, baking powder, freeze-dried strawberries, and salt until well combined. Set aside.
3. In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t overmix, some lumps in the batter are okay.
   

5. Heat The Stuffed Waffle Iron to medium heat and brush with a little olive oil. Pour ⅓  cup of the batter into the bottom waffle pan to cover the waffle grids.

   

6. Add the fruit.

   

7. Cover with more waffle batter to fill to the rim of the bottom pan. Close The Stuffed Waffle Iron and flip. Reduce the heat to medium-low. Cook for 6 minutes on each side.

   

8. Remove the cooked stuffed waffle using the inserted thongs.

9. Serve with more fruit on top and powdered sugar.