Whole grain buttermilk waffles
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Millet;uncooked |
| ⅔ | cup | Unbleached flour; all-purpose |
| 2 | tablespoons | Whole wheat flour |
| ⅓ | cup | Rolled oats |
| ¼ | cup | Buckwheat flour |
| 1 | tablespoon | Baking powder |
| 1 | tablespoon | Butter granules* |
| ¼ | teaspoon | Salt |
| 1 | pinch | Baking soda |
| 1 | Piece ground cinnamon | |
| 3 | tablespoons | Firmly packed brown sugar |
| ½ | tablespoon | Granulated sugar |
| 1½ | cup | Lowfat buttermilk |
| ¾ | cup | Liquid egg substitute |
| ½ | teaspoon | Vanilla extract |
| Vegetable cooking spray; to coat waffle iron | ||
Directions
ADDITIONS
MAKES twelve 4-½-inch squares. *These tender waffles are practically fat free. The butter granules (such as butter buds) add richness but negligible fat. In repeated testings, we found them to be crispers lighter and more flavorful than the same recipe made with a tablespoon or two of oil. Make the waffles tart by adding one-half cup dried cherries to the batter and serve with Orange and Dried Cranberry Sauce; or sweeter with one-third cup dried blueberries and serve with dried Blueberry Honey Sauce or with a Strawberry-Peach Sauce.
PREPARATION *Prepare sauce of your choice and set aside. Grind the millet in a blender until the kernels are at least half their original size. Place them in a large mixing bowl with the other ingredients except the buttermilk, egg substitute and vanilla, and stir until completely blended.
Add the buttermilk, egg substitute and vanilla and stir until thoroughly blended.
*Coat the waffle iron with a light film of vegetable spray. Heat the waffle iron and cook the waffles according to the manufacturer's directions.
Between each batch stir the batter and spray the grids of the iron to prevent the waffles from sticking. Keep each batch warm and when they are all cooked, serve immediately with the sauce.
>(c) 1997 Helen Cassidy Page and John Speer Schroeder, The Stanford University Healthy Heart Cookbook (Chronicle). Phannema@...
mcPER SERVING: 190CAL, 2.8G fat (13⅒% cff) Fiber: 2.0 g; Carbs: 32.3>(c)1998Jan Archive by Eat-Lf Mailing List Recipe by: Healthy Heart Cookbook (1997) Stanford University Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 09, 1998