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	peggy's kitchen

Whole Grain Waffles

By Cathe Olson Author of Simply Natural Baby Food available at www.simplynaturalbooks.com
Moderator of Mothering's "Good Eating!" Discussion Forum

The yogurt, milk, and sesame seeds in this recipe add protein and calcium. These waffles can be made with-out wheat flour.

2 cups whole wheat, brown rice, or barley flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 cup sesame seeds
2 eggs, separated
1 tablespoon molasses, brown rice syrup, or honey
2 tablespoons oil
1 cup plain yogurt
1 cup milk

Sift flour, baking powder, and baking soda together. Mix in sesame seeds. In separate bowl, beat egg yolks, sweetener, oil, yogurt, and milk until smooth. Add yogurt mixture to dry ingredients and mix well. In separate bowl, beat egg whites until stiff. Fold egg whites gently into batter.

Heat waffle iron. Brush or spray cooking surfaces with oil. Pour in just enough batter to fill iron. Close iron, and bake until waffles are crisp on both sides. Top with fresh fruit and yogurt, or applesauce. Infants can eat waffles without toppings.

Yield: 6 waffles

Note: You may use Ener-G Egg Replacer instead of eggs. Add the equivalent of two eggs to the batter instead of the egg yolks. Ignore the instructions pertaining to egg whites.