Recipes

[b][size=150]Buckwheat Almond Waffles[/size][/b]
Great Grains, by Linda Drachman & Peter Wynne, ©1990

[b]Ingredients:[/b]

1 cup buckwheat flour
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 Tbsp safflower oil
1-3/4 cups buttermilk
1 whole egg
2 egg whites
2 Tbsp honey
1/4 cup coarsely chopped almonds
[b]
Preparation:[/b]

Preheat waffle iron and lightly coat with vegetable cooking spray.

In a large bowl, combine the buckwheat flour, all-purpose flour, baking powder, baking soda and salt.

In a medium bowl, combine the oil, buttermilk, whole egg, egg whites, honey and almonds. Add to the dry ingredients and stir until just blended; the batter should be slightly lumpy.

Pour about 1/3 cup of the batter onto the prepared waffle iron and cook about 4 to 5 minutes, or until the waffle is golden brown and crisp. Repeat with the remaining batter. Serve the waffles immediately with optional fresh fruit or a drizzle of maple syrup (not included in the nutritional analysis below). Makes 5 Servings.

Sodium Alert! This recipe is not suitable for those on salt-restricted meal plans.

[b]Nutritional Info:[/b]
Per Serving:
341 Cal;
12 g Total Fat (2 g Sat Fat);
49 g Carb;
46 mg Cholesterol;
487 mg Sodium;
12 g Protein;
4 g Fiber.
Exchanges: 3 Starch; 2 Fat.