| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breakfast, Chili |
2 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Whole wheat flour; fine |
| 1 |
ts |
Honey |
| 1/2 |
c |
Wheat bran |
| 1 |
c |
Skim milk |
| 2 |
ts |
Dry yeast |
| 2 |
|
Egg whites or egg replacer |
| 1 |
ts |
Apple pie spice |
| 2 |
|
Apples; grated |
| 3 |
tb |
Applesauce |
| 3/4 |
c |
Water |
INSTRUCTIONS
In a 2 quart measuring bowl or other utensil that will pour easily, mix
flour, bran, salt and spice; set aside. In a medium bowl, combine yeast,
water, and honey, and let rest 5 minutes while peeling, coring, and grating
apple. Add grated apples, applesauce, milk, and egg whites to yeast
mixture; mix well. Stir into dry ingredients. Cover and let rest for 15
minutes. Pour about 1 cup of batter into a hot waffle iron* and cook for 7
~ 8 minutes, or until the lid lifts easily.
Pancakes:
Pour about 1/2 cup of batter onto a medium-hot, nonstick griddle and
flatten cakes so the enter will cook. Cook about 10 minutes on first side,
about 6 - 8 minutes on the other side. Don't turn until bubbles form on
top. These cakes are thicker than regular pancakes and take longer to cook.
NOTES : * Lightly oil a nonstick waffle iron before heating to prevent
sticking. To keep warm before serving, place cooked waffles in a warm oven
on a bare oven rack.
Recipe by: 14 Days to New Vigor & Health Mormon Diet
Posted to EAT-LF Digest by "Dorothy Tapping" <unicorn4@usit.net> on Mar 16,
1998
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