Four-Grain Waffles

1/2 cup Bob's Red Mill Brown Rice Flour

1/4 cup Whole Wheat Pastry Flour

1/4 cup Bob's Red Mill Buckwheat Flour

1/4 cup Bob's Red Mill Cornmeal

1 1/2 Tbsp. Baking Powder (preferably Alum-free)

1 cup Water

1 Tbsp. Honey

1 Egg Yolk

3 Egg Whites (beaten)

1 Tbsp. Salad Oil

Combine flours, cornmeal and baking powder.

Separate egg and beat egg whites until stiff.

Combine honey, water, egg yolk and oil. Combine liquid and flour, mixing as little as possible. Fold in egg whites. Mixture will be frothy and should be rather thick. Bake on medium-hot baker to a slight crispness. Oil baker lightly with a mixture of 1 Tablespoon lecithin to 1/2 cup salad oil. This recipe tends to stick, even to teflon. Serve with unsweetened applesauce and a little grape jam.

Keeps best refrigerated or frozen

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