I love to have these on hand in the freezer to use in a pinch. My boy who is allergic to milk and eggs can usually never have freezer waffles unless I make them myself.
We are back to the normal daily grind today after weeks off for Thanksgiving, Christmas, and New Year’s. We are starting homeschooling back today, and so I thought I would make the kiddos a special treat. They loved waking up to this yummy breakfast! Plus a huge bonus of getting up early to make these babies – Mama gets to lick the spoon. If you like chocolate chip cookie dough you will LOVE this batter.
I found the recipe a while back on Food Allergy Mama, and it’s my go-to Chocolate Chip Muffin Recipe. I am so thankful for Enjoy Life Chocolate Chips! They have definitely made our lives yummier since learning about our boy’s food allergies. I always buy them in bulk on Amazon, because in addition to baking with them my boys (and Bryan) love to eat them by the handful as a quick snack.
Here’s the full recipe for Dairy Free Egg Free Chocolate Chip Muffins from Food Allergy Mama.
We all have those mornings when we are in a rush. There are times when we just don’t have the time to fix a big breakfast.
Those are the days when many folks turn to freezer waffles – Unless you are dealing with food allergies.
All mainstream store brand and name brand freezer waffles contain products like eggs and/or milk so they are out for us. There are some specialty waffles like Van’s that are very good and allergy safe. BUT….They are so expensive at nearly $5 for 1 box!
One of the things I like to do is make up a big batch of freezer waffles using our favorite allergy friendly recipe. We enjoy them for breakfast & then I put the rest into freezer bags to enjoy later. My kiddos love this, and it’s so easy to grab one & go when you’re in a hurry.
What You Need for Allergy Friendly Freezer Waffles
- Waffle Iron – This is very important to have a good one here. One of the single kind that you flip over will work fine, but it will take a while since you can only make one at a time. This Cuisinart 4-Slice Belgian Waffle Maker is very similar to mine & works great.
- Waffle Recipe – I use our favorite Dairy Free Egg Free Pancake Recipe(doubled), but you can use any Pancake Recipe you wish. There is a good Gluten Free Pancake Recipe here if you can’t have Gluten.
- Freezer Baggies – Make sure you get the kind that has FREEZER on the label or else they will get freezer burn.
How to Make your Allergy Friendly Freezer Waffles
- Mix up your batter
- Cook Waffles in Waffle maker as directed
- Once they’re done let them cool then put them spread out on a cookie sheet. Place the sheet in the freezer for a few minutes. They don’t have to be frozen solid at this point.
- After about 15-20 minutes take them off the cookie sheet and put them in the freezer bag.
- Store in the freezer until use.
How to thaw/cook your Allergy Friendly Freezer Waffles
- Remove desired amount from baggie.
- Cook in microwave for 1 minute or in toaster oven.
One of the things I often miss about cooking dairy free & egg free is fresh homemade biscuits! I have tried several recipes over the years and haven’t been able to find a good recipe that we love yet.
I’ve often thought that we’ll always be resigned to eating canned biscuits from Aldi’s forever.
I saw this recipe on I Heart The Mart for 7Up Biscuits and decided to tweak it a little to be Dairy & Egg Free. Everyone was so excited about the results. They were absolutely delicious! They tasted kinda like Hardees Biscuits.
We had them for dinner with Chicken, but they would be awesome for breakfast too with some jelly inside!
- 3 Cups Bisquick
- 1/3 Cup Melted Dairy Free Margarine(I use Squeeze Parkay in the Blue Bottle)
- 1 Container Plain Dairy Free Yogurt (like So Delicious or Whole Soy & Co)
- 3/4 Cup Lemon Lime Soda(7Up, Sprite, or Sierra Mist)
- Preheat Oven to 450 Degrees
- Melt Margarine onto 9x13 pan and set aside
- Stir Bisquick and 7up Together
- Add Soda to Mixture
- Spread dough out onto cutting board with Biscuit Mix sprinkled on it
- Add a little mix as needed and pat in until no longer sticky
- Roll out and cut out biscuits using a glass or biscuit cutter
- Place biscuits in pan
- Bake for 12 minutes in 450 degree oven or until Golden Brown
Pumpkin is one of those flavors that I can’t get enough of during this time of year. Pumpkin flavored coffee, lattes, bread, pies, and now muffins! These are so delicious! I made these a while back during a freezer cooking day and they are so good. They’re perfect for a quick snack or breakfast with some fruit. My guys and gal loved these as well. Add a little dairy free margarine on top and…well, so yummy!!
These muffins are perfect for a cool fall day. I always have to double this recipe to feed my family but this makes enough for 12 muffins.
- 2 Cups Flour
- 3/4 Cup Sugar
- 1 1/2 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp Nutmeg
- 1 can Pumpkin
- 1/2 cup Milk Substitute(I used soy milk)
- 1/2 cup Oil(I used Coconut Oil)
- 1 tbsp Vanilla
- Preheat oven to 350
- Place 1st 7 ingredients into a bowl
- Place remaining 4 ingredients into a separate bowl
- Add wet ingredients into dry ingredients
- Stir Well
- Spoon into greased muffin tins
- Bake at 350 for 30 minutes or until knife inserted in center comes out clean.
Every child should have a doughnut every now and then! Or is it donut? According to the googles, both ways of spelling are ok so I will just mix it up a little. I am always looking for new ways to make treats for all my kiddos, and I have been looking for a good donut recipe to try. I remembered back in home-ec class during high school when we learned how to make biscuit dough. Then they taught us how to make other things using that dough like cinnamon rolls and…Donuts!! I decided to give it a try, but I really didn’t have time to roll and knead dough so I pulled out the canned biscuits. It was quick, easy, and SOOOOO delicious! I used can biscuits from Aldi which don’t have eggs or milk. Make sure you read the entire package though because many of them do have milk. Enjoy!
- Canned Biscuits (Read the label to find some that do not contain dairy or egg). Most do contain wheat or so so you'd have to find an alternative if you avoid those allergens).
- 2 Cups Oil , any will do - I use Coconut Oil
- For Glaze:
- 1 Cup water
- 2 Cups Sugar
- Put Oil in Large Skillet and turn to medium high
- Spread Biscuits out on Cutting Board
- Make holes in biscuits - I used an apple corer to make them, but you can use whatever you have around.
- Add Donuts to heated oil(make sure at least half the donut is submersed.
- Fry in oil until browned(less than a minute- Watch them closely or they will burn)
- Turn over and brown the other side
- Remove from skillet.
- To Make Glaze:
- Add water to Saucepan, bring to a boil
- Turn down heat and add sugar
- stir frequently until you have a syrupy texture.
- Dip donuts in Glaze with tongs(fully submerge).
- Set on Cookie sheet to cool
It literally took years to find a good recipe for pancakes that my whole family can eat. I tried making regular pancakes with egg replacer as well as many other recipes, but none were good enough that we just loved them. I stumbled across this one from Food Allergy Mamaone day and it has been my go to recipe ever since.
My Whole Family loves this recipe for Warm Dairy, Egg, and Nut Free Pancakes. I use soy milk in the recipe, and also substitute Coconut Oil for the vegetable oil. These freeze well also. I always make extra so we can have them twice without all the fuss.
These are so good, and you can add blueberries or dairy free chocolate chips to give them a great flavor!