Despite my absolute adoration for all things Christmas, it’s been a little hard for me to jump in to the holiday craziness this year. Maybe I still have a hangover from the busiest summer of my life. Or maybe I’ve just enjoyed this beautiful fall we’ve had too much. I’m not sure exactly what it is, but I’m dragging my feet and trying to ignore my long list of to-do’s and stack of Christmas cards waiting to be addressed.
One piece of the holiday season I am looking forward to is the cooking! Last year I made homemade marshmallows for most of our friends, and I’ve got a more than a few recipes to add to the list this year. I’ve been laying in bed at night dreaming Willy Wonka dreams of peanut butter fudge, my Mom’s peppermint divinity and hot chocolate mix with peppermint marshmallows.
I’ve had a little wrench thrown in my plans of Christmas gluttony however, as I was recently informed that I should not be (nor ever should have been) consuming dairy products. Of any sort. Milk, cream, butter, cheese. Yeah. Not the best news to receive right before the season of dairy-laden treats. I should have known all my sugar plum dreams were too good to be true though. After the initial shock wore off, I decided to give it a shot. And wouldn’t you know, I feel like a whole new woman. So now I’m determined to get creative and try to find some delicious alternatives to my traditional treats.
These waffles are a perfect gateway to painless dairy-free eating. There is nothing I love more than a Sunday breakfast at home with my husband, involving chocolate chips, waffles and roasted cranberries. And maple syrup. Oh maple syrup. A few simple substitutions- almond milk instead of regular and coconut oil instead of butter- rendered them dairy-free, but more importantly, totally delicious! Unlike coconut milk ice cream, which is a sad, sad substitute. Au revoir delicious, creamy ice cream!
So here’s to taking your time and easing into this crazy holiday season, one dairy-free waffle at a time.
- 1 egg
- 1 cup flour
- 3/4 cup almond milk
- 1 Tbsp sugar
- 2 Tbsp vegetable/coconut oil
- 1 Tbsp baking powder
- 1/2 tsp salt
- coconut oil for cooking
- Put cranberries in the oven.
- Mix all ingredients until combined, do not overmix. Lumpy is good.
- Grease your griddle or pan with coconut oil.
- Ladle batter onto griddle or into pan and add flavorings. Cook until bubbles appear, then flip.
- Serve with a generous amount of maple syrup, powdered sugar or toppings of your choice.