He’d tried a waffle made in a waffle iron when we were at Disney World and loved it.
When I saw a gluten free Waffle and Pancake mix available from The Little Aussie Bakery I just had to order it.
It took me a while to get up the nerve to try the mix as I’ve never made waffles before, which means it’s also the first time I’ve used my waffle maker.
This waffle and pancake mix contains 2 packets. Each packet makes about 6 waffles.
1/4 cup lemon juice and
1.5 cups of milk.
I used So Delicious milk although The Little Aussie Bakery recommends canned milk.
Every waffle I made turned out great. My kids couldn’t eat all of them so I saved 2 for the next day. The waffles reheated very nicely in the toaster oven on the toaster setting.
* This review is my own opinion and not sponsored.
Having a child who can’t have dairy can be tough during the holidays.
I used to be very scared of making anything with chocolate as I thought it would be really hard. For me, I think chocolate treats are probably the easiest to make now.
The first step is to choose an allergy free chocolate. Enjoy Life has dairy, nut and soy free chocolate chips that are made in a gluten free facility. Our family favorite at the moment are Ghirardelli semi-sweet chocolate chips. Note: these do contain soy and may contain milk.
What you’ll need before you start:
1 Candy mold (can be found at a local craft store like Joann’s)
Allergy free chocolate chips
1 cup Pyrex glass measuring cup
1. Fill saucepan with enough water to cover bottom half of the Pyrex measuring cup.
2. Heat water.
3. Place chocolate chips in Pyrex
4. Rest the Pyrex on the edge of the saucepan for a few mins. Remove as soon as chocolate chips look like they are starting to melt.
5. Stir chocolate until smooth.
6. Return to hot water if needed. Stir until smooth.
7. Carefully pour chocolate into molds.
8. Twist lollipop stick into chocolate.
9. Place lollipops in freezer to set.
10. Remove from freezer and rest on counter.
11. If all goes well you should be able to remove the lollipops from the mold after about 10 minutes.
You may notice that I’m not using a microwave to melt the chocolate. Chocolate burns easily and I’m doing my best to avoid using the microwave. If you choose to use a microwave be careful not to let the chocolate burn.
One of my christmas trees broke tonight as I tried to get it out of the mold. This is the first time I’ve had this happen. I recommend choosing molds with solid shapes versus more intricate designs to start with.
Since our son started his gluten and dairy free diet these Almond Flour Chocolate Chip cookies have become my favorite.
I found this recipe at Elana’s pantry. Elana has written 2 great gluten-free cookbooks.
These cookies are a favorite for me as they taste great, are high in calcium and are gluten-free, dairy-free, casein-free, egg-free and have a low glycemic index.
I like to eat foods that are good for me and taste good and this one is a winner all round.
Our son prefers them with chocolate chips from Trader Joes (which are dairy-free), rather than dark chocolate. It can take a few tries to get used to baking with almond flour but it can be done and it’s worth the effort.
I had read that you could add chocolate chips so I gave it a try for Valentine’s Day and they were very popular, but our son loves his frosting…
Tomorrow there will be food treats in the classroom and Master 8 has requested chocolate chip sugar cookies with frosting.
I figure that if I baked a cupcake he would only eat the frosting, so he can enjoy his cookies.
This sugar cookie recipe is extremely versatile, in that the dough and the cookies freeze well and it’s simple to substitute different flours. Handling of the dough once the cookies are cut is super easy, even for small hands.
I have been trying to make gluten free and dairy free pancakes my kids would eat for over a month now with little success.
I bought Almond Flour and The Gluten Free Almond Flour Cookbook written by Elana from Elanas Pantry. I love the taste of the Almond Flour but the silver dollar size of the pancakes and the heaviness could not win over two picky kids.
After weeks of tweaking the recipe I decided to try something different. So this morning I got up and made one batch of Almond Flour pancakes from Elenas book and another batch using the Bisquick gluten free pancake and baking mix. Before turning the griddle on I mixed the two batters together.
I was able to make large golden pancakes that were easy to flip, cooked all the way through with ease and my kids loved.