Re: A Low Sodium Waffle Recipe

[Guest guest]

Add. Unsalted pecAns and yoU ARE DOUBLE Daashing Tiped sad Send form miiPhone ;-)May your pressure be low!CE Grim MDSpecializing in DifficultHypertension

Most waffles are total salt bombs and are way out of reach for a PA diet, but I've been tinkering with a recipe by Mollie Katzen and come up with a recipe that everyone enjoys, so thought you all might like it too. I make these about once a month for a Sunday morning breakfast for the grandkids.These can be made ahead of time, frozen and reheated in the toaster. They are super easy to make, but must be started the night before you make them. The entire recipe contains just 585 mgs of sodium. For us that means that a waffle breakfast contains about 120 mgs of sodium for each person as this recipe serves 5 people. LOW SODIUM OVERNIGHT WAFFLES2 Cups all-purpose flour1 Tablespoon sugar1 tsp. active dry yeast (about 1/2 packet)1/4 tsp. Crystal

Diamond Kosher Salt (other salts contain higher mgs of sodium)2 Cups milk1 Large egg, lightly beaten1/2 stick (4 T.) unsalted butter, melted and cooled1/2 tsp vanilla (or other flavoring of your choice)The night before, combine the flour, sugar, yeast and salt in a large bowl. Whisk in the milk until blended. Cover the bowl tightly with plastic wrap and let stand overnight at room temperature. (If it's warmer than 70 degrees, refrigerate the batter).The next morning, heat the waffle iron. Beat the egg, melted butter and vanilla (or other flavoring) into the batter, which may be quite thin.Spray the hot waffle iron with nonstick cooking spray. Add just enough batter to cover the cooking surface, about 1 1/3 cups for a Belgian waffle, 2/3 cup for a standard waffle.Cook the waffles until crisp and browned but

not too dark. Serve hot, or cool on a rack (so they don't get soggy) and freeze. Reheat in a toaster or toaster oven.

[Guest guest]

Thanks , what will happen if we replace the salt with KCL or 70-30 salt

suplement ?

will it work ?

RS.

>

> Most waffles are total salt bombs and are way out of reach for a PA diet, but

I've been tinkering with a recipe by Mollie Katzen and come up with a recipe

that everyone enjoys, so thought you all might like it too. I make these about

once a month for a Sunday morning breakfast for the grandkids.

> These can be made ahead of time, frozen and reheated in the toaster. They are

super easy to make, but must be started the night before you make them. The

entire recipe contains just 585 mgs of sodium. For us that means that a waffle

breakfast contains about 120 mgs of sodium for each person as this recipe serves

5 people. 

> LOW SODIUM OVERNIGHT WAFFLES

> 2 Cups all-purpose flour1 Tablespoon sugar1 tsp. active dry yeast (about 1/2

packet)1/4 tsp. Crystal Diamond Kosher Salt (other salts contain higher mgs of

sodium)2 Cups milk1 Large egg, lightly beaten1/2 stick (4 T.) unsalted butter,

melted and cooled1/2 tsp vanilla (or other flavoring of your choice)

> The night before, combine the flour, sugar, yeast and salt in a large bowl.

Whisk in the milk until blended. Cover the bowl tightly with plastic wrap and

let stand overnight at room temperature. (If it's warmer than 70 degrees,

refrigerate the batter).

> The next morning, heat the waffle iron. Beat the egg, melted butter and

vanilla (or other flavoring) into the batter, which may be quite thin.

> Spray the hot waffle iron with nonstick cooking spray. Add just enough batter

to cover the cooking surface, about 1 1/3 cups for a Belgian waffle, 2/3 cup for

a standard waffle.

> Cook the waffles until crisp and browned but not too dark. Serve hot, or cool

on a rack (so they don't get soggy) and freeze. Reheat in a toaster or toaster

oven.

>

[Guest guest]

What about putting prunes or apricots in water and cooking them down and pureeing into a syrup - would that be Triple Dashing?To: "hyperaldosteronism " <hyperaldosteronism >Sent: Sun, April 17, 2011 2:31:41 PMSubject:

Re: A Low Sodium Waffle Recipe

Add. Unsalted pecAns and yoU ARE DOUBLE Daashing Tiped sad Send form miiPhone ;-)May your pressure be low!CE Grim MDSpecializing in DifficultHypertension

Most waffles are total salt bombs and are way out of reach for a PA diet, but I've been tinkering with a recipe by Mollie Katzen and come up with a recipe that everyone enjoys, so thought you all might like it too. I make these about once a month for a Sunday morning breakfast for the grandkids.These can be made ahead of time, frozen and reheated in the toaster. They are super easy to make, but must be started the night before you make them. The entire recipe contains just 585 mgs of sodium. For us that means that a waffle breakfast contains about 120 mgs of sodium for each person as this recipe serves 5 people. LOW SODIUM OVERNIGHT WAFFLES2 Cups all-purpose flour1 Tablespoon sugar1 tsp. active dry yeast (about 1/2 packet)1/4

tsp. Crystal

Diamond Kosher Salt (other salts contain higher mgs of sodium)2 Cups milk1 Large egg, lightly beaten1/2 stick (4 T.) unsalted butter, melted and cooled1/2 tsp vanilla (or other flavoring of your choice)The night before, combine the flour, sugar, yeast and salt in a large bowl. Whisk in the milk until blended. Cover the bowl tightly with plastic wrap and let stand overnight at room temperature. (If it's warmer than 70 degrees, refrigerate the batter).The next morning, heat the waffle iron. Beat the egg, melted butter and vanilla (or other flavoring) into the batter, which may be quite thin.Spray the hot waffle iron with nonstick cooking spray. Add just enough batter to cover the cooking surface, about 1 1/3 cups for a Belgian waffle, 2/3 cup for a standard waffle.Cook the waffles until crisp and browned but

not too dark. Serve hot, or cool on a rack (so they don't get soggy) and freeze. Reheat in a toaster or toaster oven.

[Guest guest]

Have you ever tried with whole wheat flour?To: Conn's Group <hyperaldosteronism >Sent: Sat, April 16, 2011 8:38:37 PMSubject: A Low Sodium Waffle Recipe

Most waffles are total salt bombs and are way out of reach for a PA diet, but I've been tinkering with a recipe by Mollie Katzen and come up with a recipe that everyone enjoys, so thought you all might like it too. I make these about once a month for a Sunday morning breakfast for the grandkids.These can be made ahead of time, frozen and reheated in the toaster. They are super easy to make, but must be started the night before you make them. The entire recipe contains just 585 mgs of sodium. For us that means that a waffle breakfast contains about 120 mgs of sodium for each person as this recipe serves 5 people. LOW SODIUM OVERNIGHT WAFFLES2 Cups all-purpose flour1 Tablespoon sugar1 tsp. active dry yeast (about 1/2 packet)1/4 tsp.

Crystal

Diamond Kosher Salt (other salts contain higher mgs of sodium)2 Cups milk1 Large egg, lightly beaten1/2 stick (4 T.) unsalted butter, melted and cooled1/2 tsp vanilla (or other flavoring of your choice)The night before, combine the flour, sugar, yeast and salt in a large bowl. Whisk in the milk until blended. Cover the bowl tightly with plastic wrap and let stand overnight at room temperature. (If it's warmer than 70 degrees, refrigerate the batter).The next morning, heat the waffle iron. Beat the egg, melted butter and vanilla (or other flavoring) into the batter, which may be quite thin.Spray the hot waffle iron with nonstick cooking spray. Add just enough batter to cover the cooking surface, about 1 1/3 cups for a Belgian waffle, 2/3 cup for a standard waffle.Cook the waffles until crisp and browned but

not too dark. Serve hot, or cool on a rack (so they don't get soggy) and freeze. Reheat in a toaster or toaster oven.

[Guest guest]

In more ways than one ESP #2Tiped sad Send form miiPhone ;-)May your pressure be low!CE Grim MDSpecializing in DifficultHypertension

What about putting prunes or apricots in water and cooking them down and pureeing into a syrup - would that be Triple Dashing?To: "hyperaldosteronism " <hyperaldosteronism >Sent: Sun, April 17, 2011 2:31:41 PMSubject:

Re: A Low Sodium Waffle Recipe

Add. Unsalted pecAns and yoU ARE DOUBLE Daashing Tiped sad Send form miiPhone ;-)May your pressure be low!CE Grim MDSpecializing in DifficultHypertension

Most waffles are total salt bombs and are way out of reach for a PA diet, but I've been tinkering with a recipe by Mollie Katzen and come up with a recipe that everyone enjoys, so thought you all might like it too. I make these about once a month for a Sunday morning breakfast for the grandkids.These can be made ahead of time, frozen and reheated in the toaster. They are super easy to make, but must be started the night before you make them. The entire recipe contains just 585 mgs of sodium. For us that means that a waffle breakfast contains about 120 mgs of sodium for each person as this recipe serves 5 people. LOW SODIUM OVERNIGHT WAFFLES2 Cups all-purpose flour1 Tablespoon sugar1 tsp. active dry yeast (about 1/2 packet)1/4

tsp. Crystal

Diamond Kosher Salt (other salts contain higher mgs of sodium)2 Cups milk1 Large egg, lightly beaten1/2 stick (4 T.) unsalted butter, melted and cooled1/2 tsp vanilla (or other flavoring of your choice)The night before, combine the flour, sugar, yeast and salt in a large bowl. Whisk in the milk until blended. Cover the bowl tightly with plastic wrap and let stand overnight at room temperature. (If it's warmer than 70 degrees, refrigerate the batter).The next morning, heat the waffle iron. Beat the egg, melted butter and vanilla (or other flavoring) into the batter, which may be quite thin.Spray the hot waffle iron with nonstick cooking spray. Add just enough batter to cover the cooking surface, about 1 1/3 cups for a Belgian waffle, 2/3 cup for a standard waffle.Cook the waffles until crisp and browned but

not too dark. Serve hot, or cool on a rack (so they don't get soggy) and freeze. Reheat in a toaster or toaster oven.

[Guest guest]

I have not tried the waffles using whole wheat flour, but have some cautions for you if you do. Whole wheat can get very heavy in baked goods and you can end up with dog biscuits pretty fast, so if you use regular WW flour, only replace half, or less, of the flour with WW. If you are using a WW pastry flour it might work.In general, when baking, you can take the dog biscuit taste out of WW flour products by adding orange juice as part of the batter. Don't know why this works, but it does. The trouble with using OJ in these waffles is that OJ is an acid, which then needs baking soda to counteract the acid to allow the waffle to rise. Baking soda is sodium on steroids and we are trying to avoid sodium.You might try adding orange zest at the same time you add the egg and butter. It may,

and I emphasize may, work to eliminated the dog biscuit taste and still allow the waffles to rise.Cooking is about experimenting, so I encourage you to fiddle with this recipe until you get it the way you like it. It's actually a very easy to make recipe and since you can freeze and then toast the waffles later, it's efficient too.DianneSubject: Re: A Low Sodium Waffle RecipeTo: hyperaldosteronism Date: Wednesday, April 20, 2011, 6:37 PM

Have you ever tried with whole wheat flour?To: Conn's Group <hyperaldosteronism >Sent: Sat, April 16, 2011 8:38:37 PMSubject: A Low Sodium Waffle Recipe

Most waffles are total salt bombs and are way out of reach for a PA diet, but I've been tinkering with a recipe by Mollie Katzen and come up with a recipe that everyone enjoys, so thought you all might like it too. I make these about once a month for a Sunday morning breakfast for the grandkids.These can be made ahead of time, frozen and reheated in the toaster. They are super easy to make, but must be started the night before you make them. The entire recipe contains just 585 mgs of sodium. For us that means that a waffle breakfast contains about 120 mgs of sodium for each person as this recipe serves 5 people. LOW SODIUM OVERNIGHT WAFFLES2 Cups all-purpose flour1 Tablespoon sugar1 tsp. active dry yeast (about 1/2 packet)1/4 tsp.

Crystal

Diamond Kosher Salt (other salts contain higher mgs of sodium)2 Cups milk1 Large egg, lightly beaten1/2 stick (4 T.) unsalted butter, melted and cooled1/2 tsp vanilla (or other flavoring of your choice)The night before, combine the flour, sugar, yeast and salt in a large bowl. Whisk in the milk until blended. Cover the bowl tightly with plastic wrap and let stand overnight at room temperature. (If it's warmer than 70 degrees, refrigerate the batter).The next morning, heat the waffle iron. Beat the egg, melted butter and vanilla (or other flavoring) into the batter, which may be quite thin.Spray the hot waffle iron with nonstick cooking spray. Add just enough batter to cover the cooking surface, about 1 1/3 cups for a Belgian waffle, 2/3 cup for a standard waffle.Cook the waffles until crisp and browned but

not too dark. Serve hot, or cool on a rack (so they don't get soggy) and freeze. Reheat in a toaster or toaster oven.