Recipe by: the California Culinary Academy Preparation Time: 0:40 1. Preheat waffle iron and lightly brush with safflower oil. 2. In a medium bowl combine rice flour, baking powder, nutmeg, cinnamon, and salt. In a separate bowl combine honey, egg yolks, milk, the 1/4 cup safflower oil, and rice. Beat egg whites until stiff peaks form. Combine dry and wet ingredients, then fold in egg whites. 3. Preheat oven to 200 degrees F. Cook waffles, one at a time, keeping them warm in the oven on a heatproof platter. In a small saucepan combine strawberries, date sugar, and arrowroot. Cook over medium-high heat until thick. Let cool slightly, then mix with yogurt. 4. Pour strawberry sauce over warm waffles and serve. Makes about 8 waffles.
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|Serving Size: 1 Serving (145g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 120 (46%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 6g|
|Cholesterol 264.9mg||82 %|
|Sodium 195mg||7 %|
|Potassium 188.4mg||5 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 23g|
|Protein 10.6g||15 %|
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Calories per serving: 260
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