| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | French | Breadmaker, Breads | 12 | Servings |
INGREDIENTS
| 1 | pk | Yeast |
| 1/4 | ts | Ginger |
| 1 1/2 | c | Better for Bread white flour |
| 1 | c | Whole wheat flour |
| 3/4 | c | Rolled oats (Quaker Oats) |
| 2 | tb | Gluten |
| 1 | ts | Salt |
| 2 | tb | Sugar |
| 1 | tb | Oil |
| 1 | tb | Parsley, chopped |
| 2 | Egg whites or 1 egg or | |
| 1/4 cup egg substitute | ||
| For Vegetable Juice | ||
| 1 | sm | Cucumber |
| 1 | c | Fresh spinach leaves |
| 1/4 | c | Parsley |
INSTRUCTIONS
If you have a juicer, juice the cucumber (with skin on), spinach leaves and parsley. Add enough water to juice to make 1 1/4 to 1 1/3 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 1/4 to 1 1/3 cups. Put all the ingredients into pan in the order listed, turn lightness control to far left, select "Oat/French" and push "Start." From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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