I remember experiencing great exasperation as I struggled with the concept of cooking dairy-free. I would make meals that included milk and then make another that was without. My poor sons never had birthday cakes for quite a few years of their life, since I was clueless on how to make a cake without milk. Sadly, my lack of knowledge was hindering my opportunities (usually that is the case in many experiences we encounter).
All my life I had known cows. There were behind our house, and I even milked them as a teenager. Most recipes that were concocted in the kitchen contained milk, and if someone would have told me that people actually had allergies to milk, I would not have believed them. That can be the problem with passing judgment or coming to a conclusion only on the premises of our experiences. Unfortunately, we cannot experience everything; therefore, it is not possible to draw true conclusions about all situations.
From my mistakes and lack of knowledge, I soon discovered that there was a dairy-free world out there. I could make a scrumptious cake with water and not even seek for an exotic alternative (although I prefer coconut milk now when I use a milk). I also discovered this was true with pancakes and waffles. Water works just fine and if I am looking for a little moisture, I can always add coconut milk. Personally, these all natural Dairy-Free Pumpkin Waffles taste great with water and they are a hit with the whole family. It seems as if we are indulging in a pumpkin treat for breakfast! (Part 1 is the Gluten-Free, Dairy-Free, Pumpkin Waffle recipe)
Dairy-Free Pumpkin Waffles
- 1/2 cup canned pumpkin
- 1 egg
- 2 TBSP olive oil
- 1/2 tsp all natural vanilla
- 3/4 cup water
- 2 tsp aluminum free baking powder
- 1/2 tsp cinnamon
- 1 cup whole wheat pastry flour
In a mixing bowl combine the pumpkin, egg, oil, vanilla, and water. Mix well. Add the baking powder and cinnamon and mix well. Finally, add the flour and mix until all clumps are gone.