Ingrients & Directions


2 tb Butter, softened
2 tb Molasses
1/4 c Egg substitute, -or-
2 Egg whites
1/2 c Plus
2 tb Kamut flour*
1/2 c Whole wheat pastry flour
1 ts Baking powder
1/4 ts Baking soda
1/8 ts Sea salt
1 ts Ground ginger
1/2 ts Cinnamon
1/8 ts Ground cloves
3/4 c Plus
2 tb Boiling water

*Can substitute more whole wheat pastry flour, or unbleached white flour if
necessary.

Beat butter at medium speed of mixer until fluffy; add molasses
gradually, beating well. Add egg substitute, beating well. In a separate
bowl, combine flours and remaining ingredients except water, stirring well.
Add flour mixture to creamed mixture alternately with water, beginning and
ending with flour mixture. Beat just until blended after each addition.
Coat waffle iron with canola cooking spray and preheat. Cook waffles
according to manufacturer directions; serve plain or with pure maple
syrup, fruit syrup, or fresh fruit. Yield six 4″ waffles; 3.2 g. fat; 22%
calories from fat.
I’m thinking of trying these without the butter next time and see what
happens.

Yields
1 Servings

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