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Recipes - Breads and Grains





Whole Wheat Waffles

2 2/3 Cups Whole Wheat Flour
2 1/4 teaspoons Active Dry Yeast
2 Tablespoons Splenda Granular
1/2 teaspoon Salt
1 3/4 Cups Fat Free Milk
1/4 Cup Water
1 Tablespoon Butter Buds
3/4 Cup Egg Substitute

In a large bowl combine flour, yeast, Splenda, butter buds and salt; mix well. Heat milk and water until very warm (120-130 degrees). Add to flour mixture. Add egg substitute. Using an electric mixer, blend at low speed until moistened; beat 1 minute at medium speed. Cover bowl with plastic wrap and foil; refrigerate several hours or overnight. Pour 1/4 cup batter (or the amount recommended by the manufacturer of your waffle iron) onto the preheated iron. Close and bake.

Note: If your iron holds more than 1/4 cup of batter you'll need to see how many waffles you get and divide these numbers by the number of waffles you get for the nutritional info...
1387 Calories; 7g Fat (4.4% calories from fat); 80g Protein; 268g Carbohydrate; 42g Dietary Fiber; 8mg Cholesterol; 1819mg Sodium. 

I usually cook up all of the waffles, let them cool completely then store them in zip lock freezer bags and freeze. When I want a couple of waffles, I just take them out of the freezer and pop them into the toaster. Serve with sugar free maple syrup for additional points.

Serves: 18
Per Serving: 77 Calories; trace Fat (4.4% calories from fat); 4g Protein; 15g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 101mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. WWP: 1



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