I have repeatedly been told that too much fiber is no good, that it is too heavy on your system. While this may be true, I am still a true lover of waffles!
So, I decided to take an everyday recipe for whole wheat waffles and syrup and altered it to be easier on my system. I replaced the whole milk with rice milk, the vegetable oil I replaced with coconut oil, and last but not least, the syrup I replaced with a drizzle of raw honey. On a side note, I normally just use syrup and no butter on my waffles, but for all you butter lovers out there, raw honey is thicker than regular, everyday honey and can be spread on toast like butter. Try it — you might not miss the butter!
Usually, even though I love waffles, after I eat them I feel this heaviness in my stomach … with this recipe, I did not feel that!
Nutritional facts: Rice milk is easy to digest since it has less protein and fat as compared to dairy milk and eating raw honey, which can prevent the growth of the kind of bacteria that causes gastric ulcers.
Ingredients:
Find out what's happening in Malverne-Lynbrookfor free with the latest updates from Patch.
- 1 1/2 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 large egg
- 1 1/2 cups milk, 1 1/2 cups of rice milk
- 1/3 cup vegetable oil, 1/3 cup melted coconut oil
Sift together the flour, baking powder, salt, and sugar. Add the egg, milk, and oil. Mix together just till combined. Cook the waffles as directed in the instructions that came with your waffle iron. Yield: about eight 8″ waffles.
I had two as one serving. I hope you enjoy it as much as I did!
