This morning when I thought about breakfast, I knew I had to bake something. But what? I was so turned off by the last batch of pancakes I made using Bob’s Red Mill pancake mix that I couldn’t quite make myself make pancakes, even if they would be a lot better made from scratch. I considered scones, but doubted Toddler Yum would deign to eat them. Next I thought about quiche. Pie crust sounded really good, and so did a potato hash brown crust. But quiche without dairy just doesn’t seem right. So next my thoughts turned to waffles. Toddler Yum has been known to nibble on the occasional waffle. So it was settled. I would make waffles.
Toddler Yum is highly suspicious of bananas, so banana waffles were out. But I did have some frozen persimmon puree left from the harvest from the persimmon tree in our yard, and I thought using it would allow me to use a little less oil and milk. It worked out beautifully. The persimmon flavor is subtle but does add a little mystery to the waffle and the cinnamon and nutmeg round it out nicely. And Toddler Yum’s reaction? She wasn’t satisfied with the sections of waffle on her plate and ran over to the rack to steal a whole waffle. She clutched it to her chest tightly and said “No, no, I wants it! I wants a whole one not a little one!” She devoured waffle for breakfast, snack at preschool, and even a pre-bedtime snack, which for my little carb-reluctant darling is quite an endorsement. My gluten-eating, dairy-addicted father commented about how good they smelled (And tasted), and even my low-carb mother enjoyed them. As for me, well, I’ll be making this recipe again, and not just because Toddler Yum was a fan. I hope you enjoy them!
Now, Toddler Yum loves jam on toast. But the problem is that she will simply lick off the jam and leave the toast behind, so I’m not a fan of spreading her food with jam. She also likes nut butter, but sometimes it takes her a bite or two to remember that she does. So, I made a high protein sweet almond butter sauce to accompany the waffles, sweetened with “honey bear” because the dear toddler loves the honey bear, and thinned so that grown-ups could pour it like syrup. Toddler Yum had hers on the side with a tiny, ornate silver spoon. And the magic of honey bear did convince her to actually eat some.
Just for fun here are some pictures of the dear toddler.
Here’s Toddler Yum, miraculously not suffering from a cold, ear infection or stomach bug… at least, for the next five minutes.
Shortly after these photos were taken Toddler Yum got a haircut and I broke her daddy and grandpa’s heart by having them cut off her curly locks. Bad mommy!
And this is what happens when a two and a half year old picks out her own outfit and you decide to let her because she’s just going on a walk with grandpa to feed the geese and the geese won’t care if she clashes. Unfortunately, then she took an uncharacteristic afternoon nap and I had to get a cranky, barely awake child ready to go to school and she was not about to permit any modifications to her stylish ensemble. I did get her to wear different shoes, but the overall effect was not much improved.
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Gluten-free Dairy-free Persimmon Waffle Recipe
3/4 cup brown rice flour
3/4 cup tapioca starch
1/4 cup almond flour (I use honeyville)
2 tablespoons organic sugar
1 tablespoon baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 cup almond milk (or your favorite dairy-free milk)
1/2 cup persimmon puree (or other fruit puree like applesauce)
1/4 cup grapeseed oil
1 teaspoon vanilla
Combine the dry flours, sugar, baking powder, salt and spices in a medium bowl. Stir together until combined. Take another medium-sized bowl and whisk your eggs a little. Then add dairy-free milk, persimmon puree, oil and vanilla in a medium bowl and whisk liquid ingredients until smooth. Pour into bowl with your dry ingredients and mix together using a large spoon (metal or wooden) until barely combined. Don’t worry if the batter isn’t entirely smooth.
Preheat your waffle iron and pour appropriate amount of batter on when it reaches the correct temperature. My waffle iron takes about 1/2 cup of batter for a full-sized waffle, but check your manual.
The waffles become soft rather quickly. I like my waffles crunchy, so I cool them on a cooling rack, not on a plate where moisture condenses. To re-crisp, just cut your waffle in half (or smaller pieces, depending on the size of your waffle iron) and toast in a toaster OR toast in a toaster oven. To save for another day, you can freeze them in ziploc gallon freezer bags with wax paper between each waffle.
Toddler Yum loved these!
Almond Butter Honey Sauce
1/4 cup almond butter (not raw)
1 tbsp. honey
1/4 tsp cinnamon
2 tbsp hot water
Combine ingredients in a small bowl and whisk together until you have a smooth sauce that you can pour over waffles or pancakes. Add more water if sauce thickens.