Golden Milk Waffles (Dairy Free and Nut Free)

Golden Milk Waffles for a dairy free nut free lunchbox

I’m all about my waffle maker these days.
I love making waffles because they’re a fun weekend breakfast treat that can carry over to the week ahead in the school lunchbox. It’s meal planning at it’s finest. Whip up a bath of waffles - these Golden Milk beauties, Veggie Waffles or Cheesy Waffles to make into a Grilled Cheese Wafflewich, and you’ve got some fun options for your child to choose from for the week ahead. You can add photos of these to the LaLa Lunchbox app library for your child to choose any time you’ve got extras on hand.

This sweet, spiced version is perfect with sliced fruit, or you can make a wafflewich with your favorite nut butter. These will stay fresh in your refrigerator for 2-3 days and you can freeze them for a month.

GOLDEN MILK WAFFLES

Ingredients for Golden Milk Waffles

INGREDIENTS
1 cup + 2 tablespoons flour
3 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon turmeric
1/8 teaspoon nutmeg
1 tablespoon apple cider vinegar
2 large eggs
1 cup coconut milk (I use full fat)
4 tablespoons of coconut or neutral oil, melted
1 tablespoon date syrup or maple syrup
1 teaspoon vanilla extract

DIRECTIONS

Golden Milk Waffles in the making. Dairy free and nut free.
  1. Preheat the waffle iron and the oven to 200 degrees F. In a medium sized bowl, mix all of the dry ingredients.

  2. In a separate bowl, add the wet ingredients: apple cider vinegar, eggs, coconut milk, coconut oil, date syrup and vanilla extract and whisk together until just combined.

  3. Add the wet ingredients to the dry ingredients, making sure that everything is fully incorporated.

  4. When the waffle iron is hot, pour about 1/4 cup of batter to create each waffle (may change depending on your waffle iron). Close the waffle iron and cook for approximately 3 minutes, or until the steam stops spraying out of the sides.

  5. Use a spatula or your fingers to remove the waffle and repeat until the batter is finished.

  6. Place the waffles on a rack and place that rack in the oven to stay warm and crispy.

Golden Milk Waffles, Dairy Free and Nut Free

Easy Waffles for the Lunchbox

veggie waffles for a nut free lunchbox. Prep once eat twice, easy recipe.

Savory Waffles are one of my favorite things to pack in a lunchbox. They’re the delicious leftovers from a relaxing weekend breakfast. Lately I’ve been experimenting the some waffle variety and I’ve gone from sweet to salty thanks to a great recipe base.

The basic components are more or less the same for each recipe. There’s flour and cornstarch, plus raising agents like baking powder and baking soda, eggs to make them fluffy and buttermilk to give them that perfect acid balance.

From there, I’m free to customize the flavors however I’d like. Cinnamon + cardamom + turmeric make a delicious dairy free and nut free Golden Milk Waffle. Added cheese + paprika and garlic powder for a cheesy waffle. Depending on the additions, I can adjust the cornstarch and flour to get the right texture.

Veggie Waffle for a healthy nut free lunchbox.

Pack these up in a lunchbox as a sandwich base or just by themselves, and your kids will celebrate. My kids eat these cold. Happily. And they love to pack them in their lunchboxes using the LaLa Lunchbox app. Of course you can warm them and place them in foil in that lunchbox, if your kids like things warm. You can pack my Grilled Cheese Wafflewiches or these Veggie Waffles and either way, you’re good.

veggie waffles

VEGGIE WAFFLES

INGREDIENTS
1 cup + 3 tablespoons flour
3 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/3 cup finely chopped veggies (such as broccoli, carrots, spinach)
1 teaspoon apple cider vinegar
2 large eggs
1 cup buttermilk
4 tablespoons of neutral oil or unsalted butter, melted
1/4 cup grated parmesan cheese

DIRECTIONS

  1. Preheat the waffle iron and the oven to 200 degrees F. In a medium sized bowl, mix all of the dry ingredients.

  2. Heat a small saucepan to medium high heat, add the butter and melt slowly. In a separate bowl, add the chopped veggies, apple cider vinegar, eggs and buttermilk and whisk together until just combined. Whisk in the melted (and cooled) butter and grated parmesan.

  3. Add the wet ingredients to the dry ingredients, making sure that everything is fully incorporated.

  4. When the waffle iron is hot, pour about 1/4 cup of batter to create each waffle (may change depending on your waffle iron). Close the waffle iron and cook for approximately 3 minutes, or until the steam stops spraying out of the sides.

  5. Use a spatula or your fingers to remove the waffle and repeat until the batter is finished.

  6. Place the waffles on a rack and place that rack in the oven to stay warm and crispy.

veggie waffle in a nut free lunchbox. Easy recipe, fun for kids.





Nut Free Lunchbox Ideas

If your child’s school has a no nut policy, or if you’re navigating tree nut or peanut allergies, this one is for you!

My home is always nut free because of my allergies, and here’s a roundup of some of my favorite no-nut lunches. You’ll see that some of these lunchboxes have sunflower seed butter. We usually use a store bought variety for that, but I’ve also made my own. Patience is key with that, but the reward is great.

Don’t forget that the LaLa Lunchbox app has a special Nut Free Bundle available for download to provide you with some lunch packing inspiration. Let’s get to it…

Nut free granola, grapes, carrots, banana, dates with sunflower seed butter

Nut free granola, grapes, carrots, banana, dates with sunflower seed butter

There’s a lot to love about this lunchbox.

It’s got my favorite homemade granola - which is usually hard to find without nuts. If you’re nut free, trust me, you’re going to want this recipe. It’s perfect for snacking, breakfast or lunch, filled with a variety of wonderful textures and flavors, with exactly the right sweet/salt balance.

Here we’ve also got carrots, grapes, a tuxedo banana, a couple of strawberries and some dates filled with sunflower seed butter. I eat that regularly as a hearty, delicious snack and it always hits the spot.

Lunchbox with prosciutto, peppers, grapefruit, pomegranate, dates with sunflower seed butter and chocolate chips.

Lunchbox with prosciutto, peppers, grapefruit, pomegranate, dates with sunflower seed butter and chocolate chips.

I like to think about this lunchbox as a cold busting-lunchbox. Here we’ve got vitamin C from both the citrus and the peppers, with fiber and magnesium from the dates, protein from the sunflower seed butter, and vitamins B and C from the pomegranate. 💪🏻 As for that prosciutto and the chocolate chips? Well, that’s for added deliciousness. 

In the lunchbox: Turkey BLT with guacamole and peppers, grapes and orange.

In the lunchbox: Turkey BLT with guacamole and peppers, grapes and orange.

How about a turkey BLT for that lunchbox? We make ours with mustard instead of mayo, but you can customize yours however you’d like! The key is to toast the bread first, so that this sandwich stays crispy for lunchtime. This lunchbox features turkey bacon, but any bacon will do. My tomato-hating kid gets a BL sandwich with no T, occasionally with a scrambled egg. Make sure not to place the lettuce next to your condiment, or you’ll end up with limp soggy lettuce!

In the lunchbox: pizza rollups, banana with chocolate chips, cucumber and baby carrots, strawberries.

In the lunchbox: pizza rollups, banana with chocolate chips, cucumber and baby carrots, strawberries.

Here’s a lunchbox that is sure to make the kids smile. These pizza rollups are made with naan, but you can make them with any bread. Here’s how:
Spread marinara sauce on top of the bread. Add shredded mozzarella and fresh basil and place under the broiler for a few minutes until the cheese has melted. When cool enough to touch, roll the bread up, and slice to make these bite sized roll ups. The process is very similar to rolling sushi. Want a tutorial? Right this way.

To make that spotted banana, use the pointy tip of a chocolate chip and spear into the banana.

Grilled cheese wafflewich in the lunchbox with strawberries, grapes, tomatoes, cucumber and chocolate.

Grilled cheese wafflewich in the lunchbox with strawberries, grapes, tomatoes, cucumber and chocolate.

When I made grilled cheese wafflewiches for the first time, my kids celebrated! What a fun mash up of breakfast and lunch! They're easy to eat, delicious and my kids dig them hot and melty, or cold from the fridge. It’s a serious win in my book! Hop on over to find that recipe, and be sure to stash some in the freezer!

Brown Butter Bourbon Blondies

Is there anything that browned butter can’t improve?

Ok, fine. Maybe it won’t solve world conflicts. But it takes baked goods to a whole new level, and if you haven’t yet tried it yourself, the only thing standing between you baking with butter and baking with browned butter is patience. So if you can spare an extra five or so minutes, DO IT. Because these blondies with the absolutely divine browned butter and the hint of bourbon are magical, and I don’t say that lightly.

Brown Butter Bourbon Blondies

Brown Butter Bourbon Blondies

Here’s what I love about these blondies: they have the perfect balance of sweet and salt, they’re buttery but not oily, with that slight crackly top, and the brown butter and bourbon add incredible depth to each bite. I promise you, you cannot go wrong with these.
If you make them and post a photo on instagram, tag me @lalalunchbox - I love to see your recreations! And if you’re wondering whether the added bourbon makes these off limits for kids, fear not! The alcohol actually cooks off when you bake them, leaving you with all of the flavor, but none of the actual alcohol.

Brown Butter Bourbon Blondies
Brown Butter Bourbon Blondies


Brown Butter Bourbon Blondies

2 sticks (16 tablespoons) unsalted butter, softened
1 1/2 cups packed brown sugar 
2 large eggs
2 teaspoons vanilla extract
2 tablespoons bourbon
1 teaspoon flake salt
2 scant cups ap flour
1 scant cup chocolate chips

Preheat the oven to 350F. 
Line a 9x13 baking dish with parchment. 
Place butter in a saucepan on high heat and turn down to medium when it begins to bubble at the sides. Keep it on the heat even after it’s completely melted. Stir occasionally and wait for it to start forming brown bits on the bottom of the pan. 
Pour butter into a large bowl, and make sure to include those bits. Let cool for five minutes. 
Add brown sugar, vanilla extract, bourbon and eggs to the butter and whisk to combine. Sprinkle the salt all over the batter and stir to combine. Add the flour slowly until it’s completely mixed in. Finally, mix in the chocolate chips. 
Once this is thoroughly combined, pour into your prepared dish and bake for 30 minutes. Let cool for 10 minutes before cutting.

Lasagne Lattice Pie

Lasagne Lattice Pie

It’s Pie Season.

I guess pie is always in season, but right now it’s pie with crust season. I’ve never been a dessert pie lover, other than my mom’s apple pie, or a summer fruit pie with an oat and brown sugar crumble top. But the idea of working with my hands to make a pie and craft the top was definitely appealing. I got the idea to make Lasagne Lattice Pie just as I was falling asleep one night, and I’ve been trying my hand at it regularly since.

My family has eaten a ton of lasagne lately! We’ve now reached the point where two things have happened; First, my kids have let it be known that they’ve had their fill of lasagne for a while. And second (and most importantly) the recipe and the process are done and where we all love it!

Here I’ve used lasagne sheets that I sliced into thick ribbons. I didn’t even know that I could buy lasagne sheets like this, actually. I went to a local market that sells their own fresh pasta and requested it. It didn’t seem like an unusual request, so clearly I haven’t been in the ‘lasagne know’ until now! I bought two pounds of it and started experimenting.

Lasagne Lattice Pie

First I made a sauce. My absolute favorite non-summer tomato sauce is simple as can be. All you need is:

1 28 ounce can of tomatoes (see the note below)
2 small cloves of chopped garlic
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 cup fresh basil leaves
Pepper to taste
Red chili flakes (optional, to taste)

Heat a sauce pan to medium high heat. Add the olive oil. Bring the heat back up to medium high and add the chopped garlic. Let them get a slight sear on one side and turn the heat down to medium. Slowly add the tomatoes, including all juices. Adjust the heat down if this continues to splatter. Stir to combine, with the salt. Let that cook together for about 20-25 minutes, stirring occasionally. Add the basil and continue to cook on low for another 10 minutes. Serve with pepper or chili flakes.
Note: I love to use whole, unseasoned canned tomatoes. When this sauce has finished cooking, I give it a few pulses with my hand blender to get it to my desired consistency. If I can’t find those, I use unseasoned pureed or strained tomatoes.

So back to that Lattice Lasagne Pie. I decided to weave strips of the lasagne into a lattice pattern and play with the shape, the ingredients on top and cooking technique to get it right. Truthfully, I wish that the lattice showed through better. But the thing about lasagne that makes it so irresistible is that cheesy, absolute comfort food appeal of the top. Right? Those bubbly bits with the perfect ratio of cheese to sauce to noodle are everything! That’s what I wanted, PLUS the cool lattice appeal of pie-meets-lasagne.

In the end, this recipe works beautifully because the noodles are al dente, the sauce is tasty and plentiful, the cheese is creamy and bubbly but not overpowering and the design is neat. Perfect for entertaining. Ideal for potlucks. A great idea for a new parent. An awesome twist on a family favorite.

Lasagne Lattice Pie ingredients

Lasagne Lattice Pie

Here’s what you need:

1 pound lasagne sheets (size will depend on your baking dish. see note below)
2/3 cup fresh whole milk ricotta
1 large egg
1 1/2 cups tomato sauce, divided (see recipe above)
1/2 medium zucchini, cut into 1/4 inch thick slices
1/2 cup fresh basil leaves cut into strips
3/4 cup shredded whole milk mozzarella
1 pound ground turkey
2 cloves garlic, sliced
olive oil

Preheat the oven to 375.
Sauté sliced garlic in 1 tablespoon of olive oil on medium heat. After 1-2 minutes or at the point when you see delicious light brown edges on your garlic slices, add the ground turkey. I like to leave some variation in size of the chunks, because the unpredictability of the little pockets tucked away underneath those noodles is part of what makes lasagne interesting to me. Cook thoroughly, time will depend on the largest size of your chunks. Combine with 1/2 cup of sauce (see recipe above).

Grease a 10 inch oval baking dish with olive oil on the bottom and sides.
In a medium bowl, combine the ricotta and egg with 1/2 cup of the tomato sauce. Set aside.


Assembling the lasagne layers (see note below)

Spread out 1/4 cup of sauce onto the bottom of the baking dish. Place the first layer of lasagne on the bottom. Spoon in a generous layer of the ricotta egg sauce mixture (about half) on top of the noodle.
Place one layer of zucchini slices on top. Sprinkle with almost half of the fresh basil. Sprinkle on a layer of mozzarella (I used 1/4 cup). Add the next noodle layer. Spread the remaining ricotta egg and sauce mixture onto the noodle. Add a thick layer of ground turkey. The 9 inch oval baking dish accommodates the whole pound, but that may vary depending on what you use. Sprinkle another round of fresh basil all around and top that with 1/4 cup shredded mozzarella. Add dollops of sauce.

Note: you can eliminate the meat here and just use an additional layer of zucchini or any sliced veggie of your choice!

assembling the layers for Lasagne Lattice Pie

Making the crust

Slice lasagne sheets into fairly even ribbons. Mine were about 1.5-2 inches wide. They should be longer than your baking dish. Lay them side by side in one layer, lengthwise. There will be overhang on both sides and we’ll use that later to form a crust. Using an over-under method, insert noodles crosswise and side by side to create the lattice.

Use a scissors or a sharp knife to cut off any excess that’s exceptionally long. You can use those later to make pasta- because why not? Use your fingers and pinch together the noodle ends around the edge of the baking dish. Pinching together and tucking in the pasta will form a sort of crust and it is absolutely divine when baked. Brush all around with olive oil and make sure to get that crust. Spread a thin layer of sauce all around the top, and top with cheese. Make sure to go easy on the cheese in some spots so that the fruits of your labor - the lattice work - shows through!

p.s. - you can make these in various shapes. I tried my hand at a round pie and small pies too!

Baking the Lasagne

Cover with foil or parchment and pop into a preheated 375 degree oven for 30 minutes. Remove the cover and bake for another 25-30 minutes. At this point, you can add more mozzarella and place under the broiler for 2 minutes, but if you don’t want to add more cheese, you’re done! Enjoy!

round lasagne lattice pie
Mini Lasagne Lattice Pies