Baby Led Weaning Carrot and Cheese Waffles

• servings: 4 servings
• active time: 15 minutes
• total time: 22 minutes

Ingredients

2 large carrots grated

1 large potato grated

1 onion finely diced

1 clove garlic

80 g 1/2 cup plain flour

2 sprigs fresh thyme or small bunch fresh parsley

3 eggs

2 tablespoons rapeseed oil

60 g 1/2 cup grated cheddar cheese

Sour cream

Finely chopped spring onions

Directions

If you have a waffle iron, turn on to medium to high heat. If you don’t have a waffle iron you can bake in the oven at 180ºC for 25 minutes until crispy.

In a medium-sized mixing bowl, add the grated carrot, potato, finely diced onion into a large mixing bowl, then crush in the garlic, add the flour, thyme and mix well until fully combined.

Crack the eggs into a separate bowl and whisk until light and airy, then stir in the rapeseed oil and cheddar cheese.

Pour the egg mixture into the vegetables and stir well.

Spoon a heaped tablespoon of the mixture onto the waffle iron. Close the lid and leave to cook for about 7 minutes until the vegetables are deliciously crispy.

Serve with a dollop of sour cream and a sprinkle of spring onion.