Yield: 12 Servings
Measure | Ingredient |
---|---|
1 pack | Yeast |
¼ teaspoon | Ginger |
1½ cup | Better for Bread white flour |
1 cup | Whole wheat flour |
¾ cup | Rolled oats (Quaker Oats) |
2 tablespoons | Gluten |
1 teaspoon | Salt |
2 tablespoons | Sugar |
1 tablespoon | Oil |
1 tablespoon | Parsley, chopped |
2 \N | Egg whites or 1 egg or |
\N \N | 1/4 cup egg substitute |
\N \N | For Vegetable Juice |
1 small | Cucumber |
1 cup | Fresh spinach leaves |
¼ cup | Parsley |
If you have a juicer, juice the cucumber (with skin on), spinach leaves and parsley. Add enough water to juice to make 1¼ to 1 ⅓ cups. If you don't have a juicer, place the cucumber, spinach and parsley in a blender with 1 cup boiling water and liquefy. Then add enough water to make 1 ¼ to 1 ⅓ cups. Put all the ingredients into pan in the order listed, turn lightness control to far left, select "Oat/French" and push "Start."