“Nilla” Wafers – Gluten and Dairy Free
Isn’t the information age awesome? Simply type in a Google search for whatever you need and down the rabbit hole you go! Sometimes, that hole is deep, dark, and scary AF. Not today though! It is bright and full of crunchy vanilla goodness.
I have been craving creamy sweet things. Like pie and cheese. Of course, my guts would hate me for eating any cow udder secretions so I usually make do. Until I saw my bananas starting to go too soft. I jumped onto the netz and fell down the rabbit hole into a delicious recipe. But I needed vanilla wafers to go with it! Back to the keyboard, Batman! Everything I saw had milk in it and as I can have Lactaid Milk (lactose free) and make ghee (which generally doesn’t affect lactose intolerant people), I decided to make the first batch not only gluten-free but also lactose free. They turned out good but not completely dairy free. If you use a piping bag and round tip, using milk and ghee works well. I got a little fancy and used a flower tip instead. My piping skills need work but these weren’t too bad. (Those overripe bananas in the background will come into play later.)
The next batch with coconut milk and safflower oil were even better, and they wouldn’t affect my friends with casein allergies. I used a cookie press to get the uniformity and chilled each tube of dough before pressing onto the Silpat sheet. When using a press, gently pat down any dough that remains upright when the press is lifted. Certain format disks will pull the dough up into a conical shape when lifting the press. These cookies held together perfectly and had that crispy outside almost soft inside that you want from a vanilla wafer. Winning! My mom’s name is Nila and her grandkids call her Nana. As she was teased most of her life and called Nilla, she says I should call these Nana wafers. Whatever they’re called, they should also be labeled evil; because I nearly ate a dozen since developing them last night!