Baby vegetable waffles

Ingredients for 1 servings:

• 1 egg(s)
• 120 g vegetables (vegetable puree), home-cooked or from a jar
• 20 g rapeseed oil
• 30 g wholemeal flour (spelt, buckwheat, etc.)
• 20 g millet flakes (melted flakes)
• some oat milk (oat drink) or other liquid
• 1 tsp cashew butter, if available

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

without salt and baking powder

For this homemade vegetable puree, you can use any easily digestible vegetables (carrots, pumpkin, parsnips, zucchini, beetroot, etc.). Boil or steam the vegetables and then puree or mash them with a fork. If you like, you can also use herbs or mild spices. Mix all ingredients with a hand mixer and bake in batches in the waffle iron. This recipe makes 3 waffles. I freeze the individual wedges so I always have fresh ones on hand, whether as a snack or for on the go. Either just defrost them or bake them in the toaster oven, then they’ll be crispy again. My little one started these waffles when she was about 7 months old and, at over a year old, still loves them.