Gluten & Dairy Free Banana Nutmeg and/or Pumpkin Waffles

Some of my children have dairy and/or wheat or gluten allergies. I have adapted their gluten free waffle mix to make some of our favorite banana nutmeg waffles so they can enjoy our favorites as well.

We have learned to cook with rice milk since most of our family has some degree of dairy allergy. We use rice milk on cereal and we have tried most other types of milk alternatives. My favorite alternative milk is oat milk. It tastes like whole milk and is very creamy but if it sits for long, it gets thick and lumpy at the bottom. Shake it well before using. Almond milk is good but is a bit more expensive.

Soy is hard for the body and has an estrogen similarity in it so many people develop allergies to soy or have thyroid problems if they use soy very much because most prepared foods have some soy in them now.

We use the Gluten-Free rice waffle and pancake mixes. They have a good flavor. I just add 1/4 cup pumpkin flour, 1/8 tsp nutmeg and 1 mashed banana to the mix. If it still seems a bit thick, I add a drop of water at a time until it becomes the right thickness.

We cook them as usual in the waffle maker. They are more flaky and break easily as they don't have the gluten in them which usually holds wheat items together. They are best eaten fresh and don't freeze well. We top them with whatever favorites we enjoy. Raw agave is a good sweetener which doesn't affect the blood sugar like sugar if you have a diabetic in the house. We splurge with raw nuts and sometimes coconut over fruit and yogurt.

Sometimes we make our own yogurt from dried milk but for the most part just use store bought. My favorite fruit topping is pomegranates. These don't last long as all the kids will enjoy them.

Enjoy our family treat!