3/4 c. sifted rice flour
1 tbsp. honey
3/4 tsp. salt or herbal salt substitute
1/2 c. almonds, soaked overnight in 1/2 c. water
2 tsp. baking powder
1/4 c. safflower oil
2 eggs, separated
1 c. cooked brown rice

In a large bowl, sift together rice flour and baking powder. Set aside. In another bowl, combine honey, salt or salt substitute, and egg yolks. Set aside. In a blender or food processor, blend almonds and water to a smooth milk; strain and add liquid to honey mixture. (Reserve almond meal for another use.) Add oil and rice. Stir well. Beat egg whites to soft peak stage, then fold into batter. Add dry ingredients, stirring only enough to blend.

Cook waffles on a preheated waffle iron and serve hot, or if you wish, let waffles cool and freeze for later use. Serves 4 to 6.

Per serving: 426 cal.; 9g prot.; 25g fat; 41 g carb; 107 mg chol.; 595 mg sod.