Ingredients
2 1/4 c. Water
1/2 c. Vanilla soy lowfat milk
1/8 c. Brown rice
1/4 c. Coarse corn meal (polenta)
1/4 c. Wheat bran
1/2 c. Thick oats
1/8 c. Toasted buckwheat
1 tsp Black strap molasses
2 Tbsp. Honey
1 tsp Powdered ginger
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In a medium-sized sauce pan: Overnight: soak rice in sea salted water. Morning: Bring same water to a boil. Add in corn meal, oats, bran, molasses, honey, ginger, cinnamon. Reduce heat and simmer covered for 10 min; then add in buckwheat, soy lowfat milk and protein pwdr. Return to a easy boil and cook uncovered over medium heat, stirring regularly, for 5-10 more min or possibly till desired consistancy. Remove from heat, transfer to a large bowl and stir in vanilla and berries. Top with maple syrup if you have a sweet tooth.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
Individual cups for perfectly shaped poached eggs