Name: Whole Grain Buttermilk Waffles
Ingredients: 1/4 c Millet;uncooked; 2/3 c Unbleached flour; all-purpose; 2 tb Whole wheat flour; 1/3 c Rolled oats; 1/4 c Buckwheat flour; 1 tb Baking powder; 1 tb Butter granules*; 1/4 ts Salt; 1 pn Baking soda; 1 Piece ground cinnamon; 3 tb Firmly packed brown sugar; 1/2 tb Granulated sugar; 1 1/2 c Lowfat buttermilk; 3/4 c Liquid egg substitute; 1/2 ts Vanilla extract; Vegetable cooking spray; to coat waffle iron

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables		Hearts.mcf, Stanford, Breakfast, Eat-lf mail	6	Servings

INGREDIENTS

1/4	c	Millet;uncooked
2/3	c	Unbleached flour; all-purpose
2	tb	Whole wheat flour
1/3	c	Rolled oats
1/4	c	Buckwheat flour
1	tb	Baking powder
1	tb	Butter granules*
1/4	ts	Salt
1	pn	Baking soda
1		Piece ground cinnamon
3	tb	Firmly packed brown sugar
1/2	tb	Granulated sugar
1 1/2	c	Lowfat buttermilk
3/4	c	Liquid egg substitute
1/2	ts	Vanilla extract
		Vegetable cooking spray; to coat waffle iron

INSTRUCTIONS

ADDITIONS
MAKES twelve 4-1/2-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@wizard.ucr.edu
mcPER SERVING: 190CAL, 2.8G fat (13.1% 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@wizard.ucr.edu> on Mar 09,
1998

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