Spanish White Bean Soup #2
INGREDIENTS:
2 1/2 c Water; warm 2 tb Molasses
2 c Whole-grain wheat pastry flo 1 tb Active dry yeast
2 tb Oat bran 1/2 tb Salt
2 1/2 c Water; warm 2 tb Molasses
2 c Whole-grain wheat pastry flo 1 tb Active dry yeast
2 tb Oat bran 1/2 tb Salt
Recipe by: McDougall Combine all of the ingredients in a large bowl. Stir with a spoon not more than fifty times, or until smooth. The batter will be thin but will thicken as it stands. Cover the bowl with a towel and place it in a warm place for 30 to 45 minutes, or until the batter is bubbly and thick. Bake in a nonstick waffle iron on low heat, 5 to 7 minutes. (The iron can be seasoned lightly with liquid lethicin or oil, if necessary.)
VARIATION: Fold two peeled and grated apples or two mashed bananas into the batter after it has risen and just before the waffles are baked. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
VARIATION: Fold two peeled and grated apples or two mashed bananas into the batter after it has risen and just before the waffles are baked. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994