1 : c Black mission figs
1/2 : c Water
1/4 : c Dates; pitted
1/8 : c Water
1 : tb Carob powder
1/4 : ts Ground cinnamon
2 : tb Chopped walnuts
3/4 : c Black mission figs; soaked 2
-hrs : -hrs in 1/2 c water
1/2 : c Dates; pitted, soaked 2 hrs
-in : -in 1/4 c water
5 : md Dried pineapple rings; soak
-1/2 : hr in 1/2 c water
1 : /2 tb Carob powder
1 : c Coarsely ground walnuts
1/2 : c Walnut pieces
1/2 : c Raisins
1/2 : c Grated coconut
1/2 : ts Cinnamon
1/4 : c Honey or maple syrup or
-packed : -packed brown sugar
1/4 : c Roasted carob powder
1 : tb Vanilla
1 : /2 c Nonfat milk
3 : Eggs; lightly beaten
1 : ts Freshly grated nutmeg
1 : tb Ground cinnamon
4 : c Cooked brown or basmati rice
1/2 : c Currants or dried
0: Place oat flakes, bran buds, and bisquick into a food processor fitted with the metal blade
1: Process until coarsely ground
2: Transfer to a bowl and stir in the milk, egg and oil
3: Whip for almost 1 minute
4: Set aside
5: Heat waffle iron
6: When hot, stir the batter, adding water to thin to recommended consistency
7: Pour batter on iron and bake
8: Serve with fruit topping of choice; or low calorie maple syrup
9: Makes 3 7-inch waffles
10: PER WAFFLE with 1-tsp diet margarine: 311 cals; 10g fat; without margarine 294 cals, 8
11: 4g fat
12: Recipe by: Hanneman June 1998 By Kitpath <phannema@wizard
13: ucr
14: edu> on Jun 13, 1998, converted by MM_Buster v2
15: 0l
16: