When our son was teething and exploring all kinds of textures and flavors, one of his favorite snacks was waffles.
The recipe that I used is low sugar, high in fat and really nutritious.
A perfect breakfast or lunch snack. As he grew older we would serve them with fruit, nuts or scrambled eggs.
|
Ingredient |
Amount |
|
|
Organic unbleached flour |
1 1/2 |
Cups |
|
Baking Soda |
1/2 |
tsp |
|
Baking powder |
1/2 |
tsp |
|
Salt |
1/4 |
tsp |
|
WET INGREDIENTS: |
|
|
|
Organic Buttermilk |
3/4 |
Cup |
|
Biodynamic Carrot, sweet Potato & Pea puree |
2 |
90g pouches |
|
Raw Honey |
3 |
tbsp |
|
Organic, grass fed butter (melted) |
1/3 |
Cup |
|
Organic, pasture raised eggs |
1 |
Egg |
|
Organic, pasture raised egg white |
1 |
Egg white |
Directions:
1. Grab two bowls. In one, larger bowl whisk together all dry ingredients.
2. In the second bowl, mix together all wet ingredients until smooth and silky. Pour wet ingredients into the dry and stir together. Be careful not to over mix and if there are a few lumps, that’s ok.
3. Set your waffle maker to medium heat, when ready brush both sides with butter and ladle mix into the center. They cook quickly so check after 1 min.
4. Serve immediately (we love serving with a drizzle of our baby food purees, berries, and/or nuts!) Enjoy.