Crab Salad Stuffed Pita Pockets
Crab Salad Stuffed Pita Pockets takes roughly 25 minutes from beginning to end. One serving contains
Whole Grain Waffles from The Vermont Farm Table Cookbook
Ingredients
- 1 1/4 cups sorghum flour
- 1/2 cup buckwheat flour
- 1/4 cup millet flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 1 tablespoon Vermont honey
- 1 tablespoon vegetable oil
- 1/2 teaspoon vanilla extract
- Pure Vermont maple syrup (optional)
- Blueberries, blackberries and/or raspberries (optional)
- Butter (optional)
Instructions
Whole-Grain Waffles from 'The Vermont Farm Table Cookbook' serves 4 original recipe by Serious Eats.
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