Waffles – egg-free and dairy-free

waffles, egg-free and dairy-free

It’s nearly Shrove Tuesday aka Pancake Day and the perfect reason for some mid week baking! I’ve got plenty of pancake recipes on my blog, from traditional, crepes to American style puffy fluffy ones. So this year I thought I’d share my trusty waffle recipe.

waffles and blueberry compote

It obviously helps if you have a waffle iron/maker but if not the recipe also works well in a clean greased griddle pan, which provides the necessary dips to give the iconic waffle shape and also hold the delicious fillings. I was lucky enough to get a waffle maker for Christmas so they’ve become a regular feature to our weekend breakfasts and puddings.

Despite having no egg or egg replacer in, this recipe makes fantastically light waffles which turn beautifully golden and crisp around the indentations. Delicious! In fact, Little S asked for this quote added “They’re the best breakfast I’ve ever had’ – well, that’s a good review isn’t it!

We often have them with maple syrup but here I’ve served them with a sweet but tart blueberry compote and vanilla ice cream for a crowd pleasing pudding.

homemade dairy-free egg-free waffles

Egg-free, Dairy-free Waffles

(egg-free, dairy-free, nut-free, soya-free, vegetarian and vegan)

vegan waffles

makes 6-8

1 1/2 cups self-raising flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

pinch of salt

3 tbsp caster sugar

2 tbsp lemon juice

1 tsp vanilla

3 tbsp melted dairyfree margarine (I prefer Pure) or flavourless oil

1 cup water

  1. Place all the dry ingredients into a bowl and stir.
  2. Pour in the wet ingredients and whisk to form a smooth but thickish batter.
  3. Lightly oil your waffle iron or griddle pan and heat well.
  4. Pour a dollop into each waffle compartment (I find a level ladleful is the perfect amount for my waffle maker). Close and cook until golden on both sides.
  5. If using a griddle pan, cook dollops of batter in the pan until golden on one side and then carefully turn over.
  6. Serve straight away, or keep for later and reheat for 5 minutes in a hot oven before serving.

nut-free waffles

Cheats Easy Danish pastries

cheats danish pastries, dairy-free

I’m always looking for exciting new breakfast options, and if they can be made in a flash then all the better! Our go to treat breakfast is pancakes, but variety is the spice of life and someone’s you need something extra special. These cheats Danish pastries are total genius; incredibly simple to make but also drop dead gorgeous to look at and devour. Besides there are multiple  varieties at your fingertips. Here I’ll show you oozy chocolate bear paws, sweet jammy windmills.

making easy egg-free danish pastries

Whilst it would be preferable to make the Danish dough, sometimes life gets in the way and the only way is the cheats way. This recipe using shop bought dairy-free puff pastry gives a great approximation of labour intensive laminated, yeast risen Danish dough. The fillings are simplicity itself – one single ingredient of choice, wrapped in the dough in a traditional shape, brushed with dairy-free milk and sprinkled with sugar. The only other adornment is a possible drizzle of icing , but only if you want to!

easy dairy-free danish pastry

Cheats Danish Pastries

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

vegan chocolate danish

1/2 block shop bought, dairy-free puff pastry

dairy-free milk for brushing

caster sugar for sprinkling

for the fillings:

dairy-free dark chocolate, roughly chopped

jam

for decoration:

icing made from icing sugar and water

Add cocoa powder for chocolate pastries 

  1. Preheat the oven to 220 degrees centigrade/gas mark 7
  2. Roll out the pastry.
  3. For chocolate bear paws: cut into rectangles, fill with a line of chopped dairy-free chocolate and then fold over and seal all edges. Cut indentations into the sealed edge. Fan out.
  4. For the jam pinwheels. Cut a square, then cut diagonally in from each corner, fold up one of each side the the triangles and press down to form a windmill shape. Dollop on a tsp of jam.
  5. Brush the pastries with dairy-free milk and sprinkle with sugar.
  6. Bake for 12-15 minutes until golden and risen.
  7. Cool on a wire rack and then decorate with melted chocolate or icing.

vegan easy pain au chocolat

Very berry granola

 

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Cereal can be so dull. When you have restrictions on your diet the choices aren’t so great, despite being faced with entire aisles of boxes! Having to avoid milk, nuts and seeds we’ve found Nestlé brands are a no-go, so it has to be Kellogg’s every time, but even then only certain varieties. Rice Krispies and Cornflakes are good staples, Coco Pops are also fine but bizarrely Frosties are not an option! You might have imagined the opposite would be true. Sugar Puffs and Honey Pops can go down well but that’s about it. Dull huh?

That’s where granola comes in ( homemade, as most varieties contain nuts in some form) – working perfectly with any type of yogurt, this is a breakfast to appeal to both adults and children. I’d opt for dried fruits that aren’t sticky as the whole mix goes a bit cleggy – so with this one, I used a mixture of dried blueberries and freeze-dried strawberries. A colourful, healthy, tasty breakfast of champions!

Very Berry Granola (dairy-free, nut-free, egg-free, can-be gluten-free, vegan, vegetarian, soya-free)

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makes a 500ml jarful

  • 1 1/2 cups of oats
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 tbsps sugar
  • 2 tbsps sunflower oil
  • 2 tbsps maple syrup/golden syrup (honey for non-vegan option)
  • 1 tsp vanilla extract
  • 1/2 cup dried berries of choice
  • 1/4 freeze-dried berries of choice

– Pre-heat the oven to 180 degrees centigrade

– In a bowl mix together all the ingredients, except the dried fruit.

– Spread evenly over a baking tray lined with foil

– Bake for 20-30 minutes (stirring every 10 minutes) until very lightly golden.

– Cool, then stir in the dried fruits.

– Serve for breakfast topped with soya yogurt and maple syrup

 

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Breakfast bars

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Do you or your children struggle with eating breakfast? Or maybe it’s just Little S. She’s the kind of child who has to eat little and often, and wakes up ravenous but doesn’t really like much breakfast food. I don’t blame her really, if you take dairy, eggs and nuts out of the equation there is limited choice. She likes oat milk, but not soggy cereal – so she has a bowl of dry cereal followed by some toast – hardly thrilling or nutritious enough to keep her going for long. She is very keen on my pancakes, so we’ll have those once a week, but other than that she struggles. These bars were developed as a tempting, trusty breakfast alternative. They’ve been sorting the rest of the family out at breakfast time too!

Breakfast Bars (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten, vegetarian and vegan)

IMG_7884makes about 16

  • 1 cup oats
  • 2 cups cornflakes
  • 1/3 cup honey or syrup
  • 1/4 cup dairy-free spread
  • 1/4 cup Demerara sugar
  • Pinch of salt
  • 1/4 cup dairy-free chocolate, chopped
  • 1/4 cup dried fruit, I used dehydrated strawberries
  • 1 tbsp chocolate chips to finish

– Line a square baking tin with parchment
– Dry toast the oats in a frying pan until they start to turn golden
– Pour into a bowl with the cornflakes
– Melt together the spread, honey, sugar until the sugar has dissolved
– Pour into the cornflake mix
– Add the chopped chocolate, salt and dried fruit and stir well until all is sticky with the syrup mix
– Tip into the baking tin and firmly press down firmly with a spatula, and I mean really press it down to compact the mix
– Sprinkle the chocolate chips on top and press them into the mix
– Place in the fridge to firm up, ideally for a couple of hours
– Cut into bars.
– keep in the fridge until ready to eat.

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Cherry Berry Compote

The remaining punnet of lovely local strawberries was starting to look a bit sorry in the fridge, and there was a big handful of very very ripe cherries. What to do? I couldn’t waste this berry deliciousness. Hence this berry-tastic Cherry Berry Compote, the perfect way to use up slightly sad looking overripe fruit and lovely with a bit of crunchy munchy granola and soya yogurt – we’ll be having lovely breakfasts this week!

Berry Cherry Compote (dairy-free, egg-free, nut-free, peanut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)

makes 1 jarful

  • 1 cup ripe strawberries, quartered
  • 1 cup ripe cherries, pitted and quartered
  • 1/4 cup granulated sugar
  • 1/2 cup water
  • 1 tsp vanilla extract

– In a saucepan, dissolve the sugar into the water and bring to the boil.
– Carefully add the fruit.
– Bring back to the boil, turn the heat down and simmer for 15-20 minutes, until a bit thickened and syrupy.
– Cool and keep in the fridge.

Marvellous Chocolate Chip Muffins

I am beyond excited – tomorrow, we’re going to the Olympics to watch the athletics! It was really difficult to get tickets but we were absolutely determined to experience the whole Olympic thing, and especially the main stadium and Olympic Park. We’ve had the tickets for well over a year and been excited from even before then – let’s hope the day lives up to expectations!

With food allergies you can’t rely on being able to eat any food that will be available in the Olympic Park (even if you wanted to). So, I’ve prepared lots of easily portable food for us to take – yummy banana bread (recipe to follow after the games!) and these Marvellous Muffins.

Muffins have a useful role – not quite as sweet as a cupcake, no need to ice and far more portable. I’ve found it hard to develop a really good muffin recipe, my previous one was fine but didn’t quite hit the mark. This recipe, on the other hand, produces a perfect muffin every time, with the right texture. Be prepared for lots of muffin recipes in the coming weeks 😉 This recipe is adapted and has been given the lucysfriendlyfoods treatment from one I found on a wonderful blog called The Art of Dessert.

Marvellous Chocolate Chip Muffins (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 12

  • 2 cups plain flour
  • 2/3rds cup sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup dairy-free spread, melted
  • 2/3rds cup oat or soya milk
  • 1 cup soya yogurt
  • 1/2 tsp vanilla
  • 1 cup dairy-free chocolate chips

– Preheat the oven to 190 Degrees Centigrade/Gas Mark 5

– Line a muffin pan

– In a bowl mix together the oat milk, soya yogurt, vanilla and melted dairy-free spread. Set aside.

– Sift together the flour, baking powder and salt. Stir in the sugar.

– Make a well in the centre and pour in the wet ingredients. Mix until combined (make sure you don’t over mix).

– Gently stir in the chocolate chips

– 2/3rds fill each muffin liner.

– Bake for 20-25 minutes, until golden on top and a knife comes out clean.

– Cool on a wire rack.