Tonight, we had breakfast for dinner. It’s a fun way to shuffle up a menu change and the kids love it. It was child #3’s night to cook and she wanted waffles in the worst way! (See my lovely alliteration! An English person to the core! Diagramming, anyone?!!!) So, although I did not mind which starch she picked (waffles, pancakes, muffins) I also wouldn’t let it go without some protein. For us that meant sausage and scrambled eggs.
But do not fear, dear vegans and vegetarians! The waffles were not only gluten-free, but also dairy-free as well. The only substitute you would need to make if you were vegan was to swap out the eggs with your favorite egg replacer. Before my eldest became allergic to flax seeds, we used to use flax seed meal and warm water. However, we now use eggs because no one is allergic to them and we need the extra protein, especially since I’m well aware that certain children will be eating these leftovers without sausages or scrambled eggs for protein, and we are not vegan. Sorry, but I have enough trouble with celiac disease and lactose intolerance to give up something else, lest I be stuck with the dreaded “green beans and water diet” my mother and I used to joke about!
So, wondering waffles it is. Wondering at the twists and turns in life and trying to figure out what God has in store for us. We’ll just have to keep praying!!!!
This is a single recipe, but we always double it (and sometimes triple it if everyone is home!) since it only makes about 4 waffles and that is simply not enough for leftovers! And who doesn’t want a crispy waffle reheated in the toaster oven the next morning!
3 cups brown rice flour
1/4 cup sugar
1 tsp. salt
2 eggs
1 1/4 cup coconut milk
1, 5.3 ounce container of vanilla soy yogurt
1 Tbsp. baking powder
2 tsp. apple cider vinegar
1 tsp. water
Stir together the flour, sugar, and salt in a large bowl. Add eggs, milk, yogurt, baking powder, vinegar, and water. Blend with a hand mixture until smooth.
Heat up your waffle iron according to manufacturer’s instructions. Pour enough batter to fill about 3/4 of your waffle iron so that when closed it fills the entire thing. Cook until done, approximately 5 minutes in our waffle iron, or until the “done” light comes on!
Remove waffle from waffle iron onto a plate for waiting, hungry mouths to devour. Top with dairy-free butter, jam, maple syrup, Coco-whip, or all of the above!!! You may also top them with dairy-free butter and chocolate chips (as certain children love!) Enjoy!!!!
Aunt Note: My aunt is making great progress. She will be transferred out of ICU tomorrow and into a regular room! We are so thankful and grateful for all of your prayers. Keep them coming, please, and God bless you!!!
GF Recipes and Writings 