When using barley flour with 4% beta-glucan content, 1 ½ waffles would contain over 3 grams of beta-glucan, enough to meet the required daily intake for lowering cholesterol.
- 2 cups (500 mL) barley flour
- 4 tsps (20 mL) baking powder
- 1 tbsp (15 mL) sugar
- 2 cups (500 mL) skim milk
- ¹⁄₃ cup ( 75 mL) canola oil
- 4 egg whites
Measure dry ingredients into a mixing bowl. Stir to blend. Stir in milk and oil until mixture is smooth.
In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites into batter.
Pour batches of batter onto a preheated waffle iron coated with cooking spray. Cook until crisp and golden brown.
Serve hot with your favourite toppings.
Makes 4-5 large waffles ( 7 inch diameter by 1.5 inch thick/18 cm diameter by 3.8 cm thick)
Developed by: Dr. Nancy Ames, Research Scientist, Agriculture and Agri-Food Canada