Baby Led Weaning Carrot and Cheese Waffles

These Carrot and Cheese Waffles are a perfect baby led weaning finger food. especially for babies starting their journey. They use finely grated carrot and potato, which is formed into a delicious waffle and they are guaranteed to be a winner with kids of all ages.

When I first started weaning Oscar, my number one aim was to ensure he loved vegetables of all shapes and sizes. Carrots can be a tricky one, because they can sometimes be super hard, but when grated into a waffle they instantly become a safe food for baby led weaning. 

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Cheese

This recipe uses cheddar cheese but you can also swap out for a goat cheese or reduce the amount down too. As a baby and toddler finger food, it really doesn’t get better than these. Carrots, onion, fresh thyme, potato, garlic and cheese cooked together until fragrant and delicious. 

Adult Finger Food

So this is my jam! I cook food that is not only amazing for babies, but is also super for adults too. We had these waffles with a side of sticky salmon and steamed broccoli and it was delicious. In fact my kids ended up fighting over who got the last one, so they will definitely be made again and again. They would work really well as an adult finger food at parties too! Just make small little bites (exact same as the baby finger food ones), but when serving add a sprinkle of salt and a good dollop of garlic’d sour cream! YUM!!!! Both me and my girlies will testify to their deliciousness 😀 

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But I don’t have a waffle iron!

Don’t despair! You can still make these carrot baby friendly waffles! Scoop a heaped desertspoonful onto a baking tray lined with parchment paper. Drizzle over a little rapeseed oil and bake in the oven at 180ºC (350ºF)  for about 20 minutes until crispy.)

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Can you Freeze them? 

YES! Cook them, add some parchment paper between each one and freeze in a lunchbox. You can actually reheat in the toaster, straight from frozen! YES I kid you not! Just pop it down a few times until the waffle is heated the whole way through. If you have made small ones though, just reheat in the oven or on a dry fry pan

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The ingredients in these amazing finger food waffles are all in season and are all available in your local Dunnes Stores. Plus, they are all super super inexpensive and part of the Everyday Savers range so great for your pockets too!

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You can use any veggies, but I like this combo the best and if you make your own baby led weaning creations Please don’t forget to tag me #babyledfeeding on Facebook and Instagram 

If you are looking for other great first foods for baby led weaning this is a great blog that I put together which you might find useful: 10 Tips to Starting Baby Led Weaning (with recipes) and these are some of my favourite recipes: Baby Led Weaning Meatballs Easy Peasy Fritatas for Baby Led Weaning

Baby Led Weaning Waffles are Healthy For Babies, Toddlers, and Kids. They are a super soft easy finger food for babies starting weaning and super tasty too! They are sugar free and packed full of veggies and make a perfect snack or lunch for toddlers too. #babyledweaning #firstfoods #fingerfoods #weaningfood

      • PREP TIME
      • 15 minutes
      • COOK TIME
      • 7 minutes
      • TOTAL TIME
      • 22 minutes
      • SERVES
      • 2 adults and 2 children

What goes in...

  • 2 large carrots grated
  • 1 large potato grated
  • 1 onion finely diced
  • 1 clove garlic
  • 80g (1/2 cup) plain flour
  • 2 sprigs fresh thyme or small bunch fresh parsley
  • 3 eggs
  • 2 tablespoons rapeseed oil
  • 60g (1/2 cup) grated cheddar cheese
  • To serve
  • Sour cream
  • Finely chopped spring onions

How to make it...

  1. If you have a waffle iron, turn on to a 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.
  2. 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.
  3. Crack the eggs into a separate bowl and whisk until light and airy, then stir in the rapeseed oil and cheddar cheese.
  4. Pour the egg mixture into the vegetables and stir well.
  5. 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.
  6. Serve with a dollop of sour cream and sprinkle of spring onion.

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