When you suffer from food allergy or intolerance you really need to start thinking about food in a different way. That is the case with my little niece, Luna has a severe milk allergy and most likely an allergy to eggs too. As I have raised my child with allergy and my children have had friends with special diet, I know the feeling that you always have to be prepared to not being able to eat the food that is offered.
I don’t want that to be like that when Luna comes over, I want her to be able to enjoy as much of the things I make as she can. Fortunately the vegan diet has become quite popular and I got inspired to make waffle recipes that I would have no problem with giving to Luna.
In this recipe I use almond milk in stead of plain milk but you could easily use soy, oat or what ever suits you best. Believe it or not flax seeds can be used as an egg substitute. For one egg you would need to mix 1 tbsp of grounded flax seeds with 3 tbsp of water until fully absorbed. Here I didn’t add water to the recipe, just added the grounded flax seed to the almond milk. These waffles have cinnamon, nutmeg and vanilla which I think gives a very nice taste, and I baked them in my Belgian waffle iron but you could easily use a normal one.
- 2 cups Almond milk, or the non dairy milk of your choice at room temperature.
- 1/4 cup melted Coconut Oil
- 2 tbsp grounded Flax Seeds
- 2 tsp Vanilla Extract
- 1 tbsp Maple Syrup, optional
- 2 cups Flour, I use 1 cup spelt and 1 cup whole wheat spelt
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp ground Cinnamon
- 1/2 tsp ground Nutmeg
- 1/4 tsp Salt
- Whisk almond milk, coconut oil, vanilla, ground flax seeds, and maple syrup (if using) together in a bowl, whisking enough to incorporate the flax seeds. Let it sit for 10 minutes.
- In another bowl blend together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Slowly add dry ingredients to the milk mixture. Mix well until all ingredients are incorporated.
- The amount of milk can vary a little bit depending on the type of flour you use, but you should have a thick batter in the end.
- Turn on your waffle maker and when ready ladle the batter so it almost fills the bottom of the waffle maker. Cook according to your maker’s directions.
- It is very important when using melted coconut oil that your milk is room temperature.
Serve it with whatever your heart desires, fresh fruit, melted chocolate, ice cream, whipped coconut cream or whatever you can think of, and you could easily have them for breakfast just choose a suiting topping.