Preheat your waffle iron. This is the hardest part of the entire recipe as macadamia nuts burn easily. I used multiple waffle irons and found the medium setting worked the best. If you have a waffle iron you know runs hot try the lowest setting first.

Place all of the ingredients, except the herbs, into a highspeed blender. If you forget and blend in the herbs it will turn your waffles green and the flavor becomes a little intense...weird... it kinda ruins it.

With my Vitamix I like to blend on the "frozen dessert" setting, but if you don't have that setting try starting on low and moving up to high speed for about 60-90 seconds or until a thick and smooth batter has formed. (You don't want any chunks of nuts.)

If you need, add a little butter, oil, or spray oil to your waffle iron to ensure the surface is non-stick. Scoop the batter onto your waffle iron and spread out evenly as desired.

Sprinkle with herbs if you did not add those in earlier.

Close the lid and cook until done. Usually 3 minutes, but be sure to watch as those macadamia nuts burn easily. You want the waffle to be a golden brown but it likely won't actually turn crispy until you place it in the panini press later...

VERY VERY GENTLY, pull out the waffles. They are super fragile and may break easily. Place onto a cooling rack.

Next, turn your panini press on high.

Finish cooking all of your waffles.

Once the waffles are cooled place them on your panini press, close the lid and flatten and sear them for 15-30 seconds. Remove and let cool.

Enjoy with your next sandwhich or burger. (You can also freeze these and pull them out and toast them in the toaster to thaw.)