Waffles…the Last-Minute Dinner Option {dairy-free, egg-free}

I love waffles. Not so much eating them as I do love the convenience and speedy prep time involved. My kids love them. Hubs likes them as long as I provide a meaty side or a fried egg. So, when I remembered I ‘needed’ to be at a friend’s baby shower/Ladies’ Night Out last night, I quickly ran to the pantry to be sure I had all the necessary ingredients for waffles and much to my delight, I did. So, here you go. You can make these a million different ways and with a myriad of topping options, so be creative!

Waffles {Dairy-free, Egg-free}

Bisquick

Almond Milk

Ground flax seed

Vegetable Oil

Vanilla

Cinnamon

Follow the instructions on the back of the Bisquick box for Waffles and substitute almond milk for milk, 2 T ground flax seed for the eggs and then add in some cinnamon and vanilla for extra flavor. Minimal prep + minimal cook time = great last-minute meal. Serve with your choice of sides. I topped our waffles with fresh blueberries and strawberries and a wee bit of syrup. Big hit with the fam, as usual.

Strawberry Shortcake & Whipped Cream {Dairy-free}

I love a good strawberry shortcake. It makes me think of summertime and running around barefoot in the grass at my mamaw’s house when I was growing up. She and my papaw lived in the country. Technically, it was Knoxville, but it was rural Knoxville. When we took the ‘back way’ (aka – curvy, country roads) to get there, we would pass lots of farmland, cows, an old one-room schoolhouse, several very old dilapidated wooden houses and drive over lots of hills that take your breath away. I don’t know if she ever made us strawberry shortcake, but this summer dessert brings back these memories of my childhood summers.

This has to be one of the easiest desserts to make and it is a crowd pleaser. To make it dairy-free, follow this recipe!

Strawberry Shortcake {Dairy-free}

4 cups sliced fresh strawberries

1/2 cup sugar {or less – you could even use Agave Nectar or Stevia instead}

2 1/3 cups Original Bisquick mix

2/3 cup Almond milk

3 T sugar

3 T Smart Balance LIGHT buttery spread, melted {only the LIGHT version is dairy-free}

Dairy-free Whipped Cream {see below}

Mix strawberries and 1/2 cup sugar; set aside. Heat oven to 425 degrees.

Stir Bisquick mix, milk, 3 T sugar, and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.

Bake 10-12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and dairy-free whipped cream. Makes 6 shortcakes.

Dairy-Free Whipped Cream {this recipe taken from here.}

2 cans of coconut milk full fat

1 cup powdered sugar

Place your cans of coconut milk in the refrigerator for a minimum of 24 hours.  The longer the better.  So when you bring them home from the grocery store just tuck two into the ice box for when you need emergency whipped cream.

Also, place your bowl and whip into the freezer for at least 3 hours to chill.  I use my son’s Kitchen Aid mixer with the balloon whip.

Once you take your bowl and whip out of the freezer and set up the mixer do not waste time.  You need to keep the equipment cold.  Open the cans at the bottom with a bottle opener to drain off the coconut water.  Save this it is great for smoothies.  Now open the top of the can all the way and scoop out the thick cream.

Start your mixer on low and move up 1 or 2 notches for speed until you get to moderate.  As it starts to whip and increase in volume, gradually add in the powdered sugar.  Once it’s mixed and looks fluffy like whipped cream, well you now have whipped cream.  Tip from J.C.- look for the beater to leave light traces on the surface of the cream.