Dairy/Sugar Free Waffles.

These are great because they are versatile. They’re good for people like me, who pop out in spots if they eat the wrong thing, but they also taste good enough to please your regular waffle eaters.

You can top them with anything and when my brothers visit, they put so much cream on their waffles, you can’t even see the waffles. So much for dairy free!

Serves about 4.

Ingredients.

Dry

2 cups of self-raising flour.

One teaspoon of salt.

Wet.

One egg.

One tablespoon of vanilla essence.

Quarter of a cup of oil.

Quarter of a cup of honey (or maple syrup).

One cup of almond milk (I like the flavour, but you may use any non-dairy milk).

2 thirds of a cup of water.

Optional: One cup of blueberries.

Toppings of your choice. I like maple syrup and blueberries.

Instructions.

Put the flour and salt into a bowl. Add egg, vanilla essence, oil, maple syrup, almond milk and water. Mix into a smooth batter.

If you wish to add blueberries, this is the time to fold them in.

Making the waffle.

Let your waffle iron get nice and hot. Spray with a little vegetable oil. Pour your waffle into the iron. It usually takes me about three yuck waffles to get the amount right. And it varies depending on your iron.

Cook the waffles for 3-4 minutes. If you can pile them up (and I usually can’t because the family devours them at a shocking speed), use a rack or they will go sad and soggy.