Several years ago, I had a hunch my youngest was allergic to cow’s milk. My mother’s intuition suspected this around the time Evan was 16 months old. He didn’t want to wean from me, wouldn’t drink milk, etc. Then when I finally forced milk on the poor babe, he became more hyper. After much research, I decided to take him off of milk–completely!
If you’ve ever tried to eliminate milk from your diet, it’s not easy, because most processed foods have milk in some form, and a lot of made-from-scratch recipes call for milk. But with a little patience and practicing, it can be done! We still enjoy a mostly dairy-free lifestyle since my stomach is not fond of dairy products.
Note: I did confirm my suspicions about the milk allergy with a simple blood test for allergies, and yes, he was indeed allergic!
Our new hero became none other than rice milk! I had to get creative with this new little hero that sat on my pantry shelf until opened and then it became part of the refrigerated items.
One day I opened up my Better Homes and Gardens Cookbook and decided that I was going to make homemade waffles instead of buying over-priced, dairy-free/vegan ones from the store.
The results? UH-MAZE-ING!!!! The best waffles I have ever had (and the family agreed too)!
Here we go. This is my version of dairy-free/vegan waffles. Please note my recipe is adapted from the Better Homes and Gardens Cookbook. I’ve modified the recipe so there is no added sugar, no added fat from oil or butter, and no dairy.
- 1-3/4 cups unbleached* all-purpose flour
- 1 tablespoon aluminum-free* baking powder
- 2 eggs
- 1-3/4 cups rice milk
- 1/2 cup unsweetened, natural applesauce (this replaces the need for oil or butter and tastes so much better)
- 1 teaspoon vanilla extract
- a pinch of sea salt
Now simply mix all dry ingredients together. Make a sort of indention in the center. Set aside. In a separate bowl, beat eggs and then add in the rest of the wet ingredients. Once wet ingredients are mixed, add into the center of the dry ingredients bowl and mix. Your batter may be a bit lumpy, but that’s okay.
Now pour into pre-heated, pre-greased (I use non-stick, canola-based cooking spray), and cook until done to your liking. On our particular model of waffle iron, we use the hottest/longest setting of “5″ as to avoid underdone/doughy waffles and achieve crisp delciousness!
*I use unbleached flour only! Bleaching of food items in unnecessary, and unhealthy. I prefer Eagle Mills Ultragrain or King Arthur White Whole Wheat for the added benefit or fiber. Also, be sure when buying baking powder that the brand you select says “aluminum-free.” Aluminum in food is just a no-no and can potentially cause health issues. Please note, I am not a dietician or medical professional and these are my opinions based on research I’ve done personally.