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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - September 28, 2007

Cocoa Waffles
by Alice Osborne

These versatile treats are a favorite with everyone — especially kids. Top with powdered sugar, fruit, or try making a healthy ice cream sandwich!

Delicious Cocoa Waffles

2 egg whites
1 C whole wheat flour
¾ C instant hot oatmeal cereal, uncooked
½ C sugar
¼ C cocoa
1 tsp cinnamon
½ tsp baking soda
½ tsp baking powder (Rumford’s is aluminum free)
¼ tsp salt
1 ¼ C milk
3 Tbsp extra virgin, cold pressed olive oil

Heat waffle iron. Beat egg whites until soft peaks form; set aside. Combine flour, oat cereal, sugar, cocoa, cinnamon, baking soda, baking powder and salt; mix well. Whisk milk and oil until well blended. Add to dry ingredients, mixing just until moistened. Do not over mix. Fold egg whites into batter.

Pour about 1 C batter onto surface of grid. Close lid; bake until steam no longer escapes from sides of iron and waffles are deep brown. Serve with fruit, powdered sugar, ice cream or yogurt.

Serves 6.

Variation: For Frozen Waffle Sandwiches, cut waffles in half lengthwise. Cut ice cream into ½ inch rectangular slices, slightly smaller than the waffle halves. Place ice cream slices between to waffle halves. Place in freezer bags and freeze about 30 min. or until ice cream is set.

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