Recipe - Healthy Waffles

One half cup Rolled oats (can be toasted
First by putting thin layer
In pan
And baking at 350 degrees
For 1520 minutes, or until
Lightly toasted)
1 pack RapidRise yeast
1 tablespoon Sugar
3 tablespoon Oat bran
2 tablespoon Nonfat dry milk powder
One half cup Cornmeal
Three fourths cup Whole wheat flour
One fourth teaspoon Baking soda
3 tablespoon Wheat germ

Mix above ingredients in a large bowl. Heat ingredients below until very
warm (125130 degrees) and stir into the dry mixture.

Three fourths cup skim milk 2 egg whites One fourth cup dark molasses

Let the batter sit for about 20 minutes, or overnight in the refrigerator.
You may want to add more milk or water to get them to the consistency you
like, depending on whether you're going to turn them into waffles or
pancakes. I have varied the dry ingredients radically, depending on what I
have around the house. When I don't have molasses, I increase the amount of
honey and other liquids. No matter what I do to this recipe, it always
seems to turn out great.

I estimate the fat grams per 7" x 7" waffle to be 3 grams, which can vary
depending on the grains you use.

Adapted from a recipe for Healthy Pancakes from Morning Food from Cafe
Baujolais by Margaret S. Fox and John Bear (1990, Ten Speed Press) . . .

Kitty Bennett St. Petersburg, FL From: KITTY Kathleen Bennett
bennet@chuma.cas.usf.edu. Fatfree Digest [Volume 10 Issue 47], Sept. 24,
1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip