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Whole Foods Cooking Lesson #1 Two
Stage Process Page Three
BlenderBatterWaffles/Pancakes
The
Two Stage Process
Optional for enhanced nutrition and smoother
batter. After blending let the batter rest for 6 or 7 hours or
overnight at room temperature. Remember you will add the egg later. However, if you've
already added the egg, be sure to refrigerate the batter.
Soaking the batter gives enzymes time to release nutrients
(especially calcium, magnesium, and iron) bound up by phytates in
the grains. In addition to maximizing nutritional value
the two
stage process
allows
the batter to soak up liquid, consequently, producing an even
smoother batter.
Preheat
the waffle iron on highest
temperature or griddle on medium high
(until drops of water sizzle)
Add egg and reblend on highest
speed 1 to 3 minutes or until smooth
about
whole grains
Try them all.
brown rice (waffles are light, crispy--our favorite)
oats (rolled or whole) May need to cook a little longer.
Blend well to produce a smoother batter with coarser grains.)
buckwheat (raw, sprouting or toasted, very flavorful)
Reduce to 1/2 - 1 cup--this grain expands. Omit vanilla.
millet (waffles are especially light)
barley (hulled, not pearled--reduce to 1/2 - 1 cup)
corn (dry whole, not meal)
Kamut®grain, spelt (allergy alternatives to wheat)
triticale, rye (tend
to be heavy. blend with lighter grains)
Continue Lesson #1 Nutritional
Benefits
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