Carrot cake baby waffle

Recipe by: Amélie

Chief Baby Taster: Louis

Servings: 8 waffles

Freezes: Yes

Ingredients:

• 1 cup wheat flour
• 1/2 cup Belov carrot blend
• 1 teaspoon baking powder
• 1 cup pumpkin puree
• 2/3 cup milk
• 2 eggs
• 1/2 teaspoon cinnamon
• 4 grated carrots
• 6 pitted dates, chopped into small pieces
• Freshly grated ginger

Instructions:

1. Mix the dry ingredients.
2. Add the milk, eggs, and pumpkin puree.
3. Boil the 4 grated carrots.
4. Add the boiled carrots, grated ginger, and dates.
5. Preheat the waffle iron.
6. Brush the waffle iron with oil and pour the mixture. Cook for 3 to 5 minutes, until the waffles are golden brown and crispy. Repeat with the remaining mixture.