Name: Tender Spinach and Quark Baby Waffles (Salt-Free)
Total time: 25 min
Yield: 4

These tender spinach and quark waffles without salt make a wonderful savory snack for little explorers. Once your child is ready for soft finger foods, they offer a great way to include green vegetables in the menu in an exciting way. The soft texture makes it easy for little hands to grasp and explore the waffles independently. At the same time, the combination of mild spinach and filling quark provides valuable energy for the day. Eating together at the family table becomes a relaxed experience for everyone.

Ingredients

50 g fresh baby spinach (or thawed plain spinach, well drained)
100 g low fat quark (or plain whole milk yogurt)
80 g spelt flour
1 egg (or 50 g unsweetened applesauce as a plant based alternative)
1 tablespoon canola oil (provides valuable fatty acids)
2 to 3 tablespoons water (as needed for the batter consistency)

Preparation

Wash the fresh baby spinach thoroughly under running water, pat it dry, and puree it finely in a blender.
In a sufficiently large bowl, combine the pureed spinach, quark, egg, and canola oil. Mix everything well with a whisk.
Gradually stir the spelt flour into the wet mixture until a smooth and thick batter forms. There must be no large lumps visible.
Add one or two tablespoons of water if the batter seems too stiff. It works best when it drops heavily from the spoon.
Preheat the waffle iron to a medium setting and lightly brush the baking surfaces with a little canola oil.
Pour about two tablespoons of batter per waffle into the center of the iron, close it, and bake fully for three to four minutes.
Let the finished waffles cool well on a wire rack. Always test the temperature on your own lip before offering the waffle.

Variations and Tips

For the very first solid foods, you can gently steam and smoothly puree the spinach without flour and egg. Start with two to six spoons and increase the amount slowly.
Breast milk or formula remains the main source of nutrition during the first year. Always offer solid foods in a relaxed manner and without pressure.
You can easily swap the spinach in the waffles for finely grated zucchini, soft cooked carrots, or a little pumpkin puree.
The waffles stay fresh in the refrigerator in an airtight container for up to two days.
They are also wonderful for freezing. Place a piece of parchment paper between the individual waffles so you can easily remove them in portions later.
For the whole family, you can season the finished waffles at the table with a little salt, pepper, or a delicious herb dip. This way, everyone enjoys the same meal.

Allergy and Safety Information

This recipe contains wheat, milk, and egg. These ingredients are common allergens and require a little attention at first.
Introduce new foods one at a time and wait about three days (the well known three day rule). This allows you to easily observe and identify any potential reactions.
Ensure that the egg is completely cooked through during baking. Raw animal products such as raw egg, raw meat, or raw fish are not suitable for children under twelve months.
Honey must never be used in the first year due to the risk of infant botulism. This recipe is completely free of sweeteners anyway.
If you have any uncertainties about introducing solid foods, the texture of the meals, or potential allergies, please speak with your pediatrician at any time.

Nutritional Information

Fresh spinach brings valuable plant based iron and important vitamins to the plate. Since vitamin C promotes iron absorption, you can gladly offer a piece of soft fruit for dessert. The quark provides calcium, which plays a role in healthy growth. The spelt flour gives your child long lasting energy and valuable fiber for their daily adventures.

Ingredients

50 g fresh baby spinach (or thawed plain spinach, well drained)

100 g low fat quark (or plain whole milk yogurt)

80 g spelt flour

1 egg (or 50 g unsweetened applesauce as a plant based alternative)

1 tablespoon canola oil (provides valuable fatty acids)

2 to 3 tablespoons water (as needed for the batter consistency)

Preparation

Wash the fresh baby spinach thoroughly under running water, pat it dry, and puree it finely in a blender.

In a sufficiently large bowl, combine the pureed spinach, quark, egg, and canola oil. Mix everything well with a whisk.

Gradually stir the spelt flour into the wet mixture until a smooth and thick batter forms. There must be no large lumps visible.

Add one or two tablespoons of water if the batter seems too stiff. It works best when it drops heavily from the spoon.

Preheat the waffle iron to a medium setting and lightly brush the baking surfaces with a little canola oil.

Pour about two tablespoons of batter per waffle into the center of the iron, close it, and bake fully for three to four minutes.

Let the finished waffles cool well on a wire rack. Always test the temperature on your own lip before offering the waffle.

Variations and Tips

For the very first solid foods, you can gently steam and smoothly puree the spinach without flour and egg. Start with two to six spoons and increase the amount slowly.

Breast milk or formula remains the main source of nutrition during the first year. Always offer solid foods in a relaxed manner and without pressure.

You can easily swap the spinach in the waffles for finely grated zucchini, soft cooked carrots, or a little pumpkin puree.

The waffles stay fresh in the refrigerator in an airtight container for up to two days.

They are also wonderful for freezing. Place a piece of parchment paper between the individual waffles so you can easily remove them in portions later.

For the whole family, you can season the finished waffles at the table with a little salt, pepper, or a delicious herb dip. This way, everyone enjoys the same meal.

Allergy and Safety Information

This recipe contains wheat, milk, and egg. These ingredients are common allergens and require a little attention at first.

Introduce new foods one at a time and wait about three days (the well known three day rule). This allows you to easily observe and identify any potential reactions.

Ensure that the egg is completely cooked through during baking. Raw animal products such as raw egg, raw meat, or raw fish are not suitable for children under twelve months.

Honey must never be used in the first year due to the risk of infant botulism. This recipe is completely free of sweeteners anyway.

If you have any uncertainties about introducing solid foods, the texture of the meals, or potential allergies, please speak with your pediatrician at any time.

Nutritional Information