By The Green Parent
25th February 2022
6 MONTHS +
Cheesy Courgette Waffles
Makes 7 waffles
- 160g spelt or wholemeal flour
- 160g chickpea flour
- 300ml milk of choice
- 1⁄2 courgette, finely grated
- 100g Cheddar, grated
- 4–6 chives, finely chopped
- 1 tsp unsalted butter, melted, or olive oil
dairy-free - Use silken tofu or cashew butter plus 1 heaped tsp nutritional yeast, or a hard vegan cheese instead of Cheddar
gluten-free - Use gluten-free flour.
If your child is drawn to crunchy, beige food, then these waffles are just the ticket. Packed with goodness, they make a meal-in-one any time of the day, or are a great snack to grab from the freezer and toast from frozen.
- Place all the ingredients in a large bowl and mix together – no need to make the batter too smooth.
- Turn your waffle maker to a medium- high setting and pour a ladleful of the mixture into the lower plate. Be careful not to overfill it or the mixture will come pouring out of the sides. Close the lid and let the waffle cook for 5 minutes. Repeat until you have used up all the batter.
Beetroot Berry Waffles
- 160g spelt or wholemeal flour
- 160g chickpea flour
- 300ml milk of choice
- 1 small beetroot, cooked without vinegar
- 100g fresh or frozen raspberries
- 50g cream cheese
- 60ml maple syrup
gluten-free - Use gluten-free flour.
dairy-free - Use silken tofu or cashew butter instead of cream cheese
- Place all the ingredients in a large bowl and blitz using a hand blender – no need to make the batter too smooth.
- Turn your waffle maker to the medium- high setting and pour a ladleful of the mixture into the lower plate. Be careful not to overfill it or the mixture will come pouring out of the sides. Close the lid and let the waffle cook for 5 minutes. Repeat until you have used up all the batter.
TIP Chickpea flour, also known as gram or besan flour, can be found on the Asian food shelves of most supermarkets. You can make your own by blitzing dried chickpeas in a food processor with a grinding blade for about 1 minute. Note: Never eat raw chickpea flour.
Storage - Can be stored in an airtight container for 7 days, or in the freezer for up to 3 months.
RESOURCES
READ I Can’t Believe it’s Baby Food by Lucinda Miller Octopus Publishing
FOLLOW Lucinda on Instagram @naturedockids
This recipe can be found in Issue 102 of The Green Parent magazine, buy a copy here
