So as I've mentioned before, I have been staying away from dairy for quite a while now to ease up tummy issues that had been plaguing me. But I can't just give up all my milk-laden foods in an instant. My heart and belly won't allow it. So, I've been cooking everything with healthier alternatives like almond milk, rice milk and occasionally soy milk. So far, I haven't really felt like I'm missing out on much. Sure there's things like pizza that I've been missing and occasionally I get a craving for a huge feta cheese smothered salad, but generally speaking, the non-dairy milk alternatives have served me well. The So Delicious dairy free ice creams have been my saving grace. Just saying.
My sweet husband did some research and found this amazing and totally legit waffle iron for my birthday after months of not so subtle hints that I wanted a real "hotel style" waffle iron. We had one years ago that was so cheap that it never really functioned properly. Like the waffle never cooked. After 15 minutes it would just be warm. Awesome right? So after that crap was thrown in the trash, we have lived our days waffle free at home. Until now! I found a basic waffle recipe from All Recipes and modified it a bit to incorporate an almond milk alternative. And the results were absolutely delicious...
Ingredients (makes 3 waffles)
- 1 cup almond milk
1 cup flour (whole wheat or white)
1/4 cup vegetable oil
2 teaspoons white sugar
2 teaspoons baking powder
dash of salt
1/4 teaspoon vanilla extract
- Spray your waffle iron with oil and preheat. Beat eggs on high with electric mixer until you have a fluffy consistency. Next add in your flour, milk, sugar, vegetable oil, vanilla, baking powder, and salt. Beat until the batter is smooth and runny.
- Use a cup to slowly pour the batter over your waffle iron. Depending on the the thickness of your waffle iron, the recipe will make 3 to 4 waffles. Don't overfill. Close and and cook to perfection.