Best Dairy-Free Waffles Ever!

dairy-free Waffles
Best Dairy-Free Waffles Ever!
Best Dairy-Free Waffles Ever!

Healthier, dairy-free waffles are made with almond milk and applesauce.

In November of 2015, I worked with a trainer and he recommended that we go dairy-free. Sow I did and let me tell you for this Swiss Gal it was no easy feat. I still miss me some gruyere, but I am feeling much better these days.

Sunday mornings are a big thing for us, as it is mostly the only day of the week, our whole family gets to eat breakfast together. Now that the kids are Teenagers and one of them eighteen and going to Community College and having a job. Family meals have become less frequent. Therefore I treasure our Family Breakfast and waffles is one of our favorites.

That is the reason I revamped this recipe to make dairy free and low fat, but still as tasty as possible.

Enjoy and please let me know if you tried them.

Best Dairy Free Waffles Ever!

This is one of our favorite breakfasts in on a Sunday Morning.

You can eat them with butter and syrup. In our family, it's agave syrup, peanut butter, dairy free yogurt, and Cherries. (not all together)

Course Breakfast
Cuisine American
Keyword Dairy-Free, Waffles
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Waffles
Calories 200 kcal
Author GeeksWhoLift

Ingredients

  • 1 3/4 cups All Purpose Flower can be a cup for cup gluten free
  • 3 Eggwhites
  • 1 3/4 Cups Unsweetened Vanilla Almond Milk
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Unsweetened Apple Sauce
  • 1 tbsp Coconut Sugar You can use regular table sugar

Instructions

  1. Beat the egg whites until stiff and fluffy. In a big bowl, mix dry ingredients. Then add the milk and applesauce and mix well. 
    Slowly fold the egg whites in and then bake on preheated Waffle Iron. Since there is no fat in the dough, you need to spray your waffle iron with cooking spray, so the waffles won't stick to it. 


 

Meal Plan for this week…

Thursday:
Eggroll in Bowl

Friday:
Chili recipe will be posted

Saturday:
Salad Bowl,
It’s my daughter’s Birthday Party and they are having cake and Pizza.

Sunday:
Curry Stew

Monday:
Foil Pack Pesto Salmon

Tuesday:
Spaghetti Squash and Turkey Meatballs in Tomato Sauce

Wednesday:
Crockpot Chicken, Veggies and Rice
I did not buy a whole chicken, I bought 4 Drumsticks and 2 Breasts, still on the bones.

Overnight Oatmeal Parfait…

I like oatmeal, but I don’t like to cook in the morning… So when I found this Overnight oatmeal recipe on Pinterest I thought “Self let’s try this”

I changed the recipe and here it is:

Mix all these in a small Tupperware container or bowl.

1/4 c. of oats
1/4 c. of Vanilla Almond Milk
1 tsp. Chia Seeds
Cinnamon

Cover and put in the fridge overnight.

This morning I layered the following in another Tupperware container…

1/2 c. of Fage fat free yogurt
1/2 tbsp of natural Peanut butter
1/2 c. of fresh sliced strawberries.

It was delicious and I am definitely going to make it again.

Nutrition Facts:
257 Cals, 7.3gr fat, 31.6g carbs 17.8gr protein.

Eggplant Parmesan Strips Gluten Free

Ingridients:

1 eggplant, peeled and cut into strips about 2″long and 1/4″ wide
1 cup eggwhites
1.5 cups corn meal
3 tbsp Parmesan
Dried Basil, salt Pepper

Preheat oven 375F

put the eggwhites in a bowl and season with salt and pepper, in a second bowl mix cornmeal, parmesan and about 2 tsp of dried basil.
Take your egg plant and put them in the egg whites and then roll them in the cornmeal mix. Put on a cookie sheet that is lined with foil and some cooking spray.
Put in the oven for 10mins then turn them over and cook another 7mins. And voila, they are nice and cripsy on the outside and soft on the inside.
I heated up a jar of my favorite tomato sauce (garlic and basil from HEB) and served that with it.
As side dishes I made tomato cucumber salad and garden mix salad.

One eggplant made about 20 pieces… Nutrition for 1 piece:
28calories, 0.4g Fat, 5g Carb, 1.4g Protein

Enjoy

Claudia