1. 350 g. grated raw sweet potatoes
2. 250 g. oat bran
3. 1 tbsp. baking powder
4. 1½ tsp. cinnamon
5. ½ tsp. allspice
6. 1¼ cup water
7. 200 g. egg whites
8. 2 tbsp. CapTri® 

Scrub, peel and grate sweet potatoes or put through food processor. Place in mixing bowl and add oat branError! Reference source not found., baking powder, cinnamon and allspice. Mix well. Add water and CapTri® to batter. Beat egg whites and fold into batter. Fill muffin pans sprayed lightly with PAM. Bake at 325-350 degrees for 20 to 25 minutes or until a toothpick comes out clean. 

Muffins can be frozen and reheated in the microwave (45-60 seconds). 

This is a very moist muffin – and great to carb up on!

Ingredients

1. 400 g. grated raw sweet potatoes
2. 150 g. oatmeal flour
3. 125 g. cornmeal
4. 1 oz. Hi-Protein Powder™ (flavor???????????????)
5. 2 tsp. baking powder
6. 1 tsp. baking soda
7. 150 g. egg whites
8. 3 tbsp. CapTri®
9. 1 cup water 

Preheat oven to 325 degrees. Spray 8 or 9 inch baking pan with PAM. Set aside. Scrub, peel and grate sweet potatoes. Place potatoes in mixing bowl and add oat flour, corn meal, Hi-Protein Powder™, baking powder and baking soda. Mix well. 

In a separate bowl, beat egg whites, CapTri® and water. Pour into dry mixture. Mix well. Spoon batter into baking pan. Bake for 20 to 25 minutes or until a toothpick comes out clean. Serves six.

1.  100 g. oatmeal flour (see Notes)
2. 200 g. egg whites
3. 1½ tbsp. imitation vanilla butter and nut extract
4. 2 tsp. vanilla
5. 1 tsp. cinnamon
6. 1 tsp. lemon extract
7. ½ tsp. baking soda
8. 1 tsp. baking powder
9. 1 tbsp. CapTri®

Mix all ingredients in medium sized bowl with wire whip. Pour batter into hot, 12 inch nonstick skillet and shake immediately so that batter covers bottom of skillet. Cook one minute and remove from skillet. Place cake on round platter. Quarter the cake into 4 wedges.

1. 50 g. oatmeal flour (see Notes)
2. 50 g. oat bran
3. 150 g. egg whites
4. 1 cup water
5. 2 tbsp. CapTri® 

Mix all ingredients together until well blended. Batter will appear thin. Heat 7 or 8 inch nonstick skillet and pour small amount of batter in middle of skillet. Shake slightly to spread batter. When tiny bubbles appear on top, pick up edge with spatula and check. When light brown, turn over and press down with spatula. Should appear dry and not wet when done. Takes about 2 minutes on each side.

Makes 6-8 tortillas, depending on size of skillet. 

Great for making sandwiches! 

1. ½ cup boiling water
2. 2 tbsp. CapTri®
3. 100 g. oat bran

 Preheat over to 350 degrees. Pour boiling water over CapTri® and oat bran. Mix well with fork. Shape dough into small, 1 oz. balls and press flat into a flat cracker shape on a cookie sheet lightly sprayed with PAM. Make crackers as flat and thin as possible. Bake 25 to 30 minutes or until light brown. Makes about eight crackers.

1. 100 g. oatmeal flour (see Notes)
2. 100 g. oatmeal
3. 5 tbsp. CapTri®
4. 50 g. oat bran
5. 2½ tsp. baking powder
6. ¾ cup water
7. Salt substitute (optional) 

Preheat oven to 475 degrees. Mix together oatmeal flour, oatmeal, oat bran, baking powder and salt substitute. Add CapTri®. Stir with fork until moist and crumbly. Add water and mix well until dough pulls away from bowl. Turn out onto lightly floured surface and kneed for 30 seconds. 

Roll dough out ¾ inch thick and use biscuit pattern or medium sized glass to cut out. Place biscuits on a baking sheet lightly sprayed with PAM. Turn oven down to 350 degrees and bake 10-12 minutes. 

Good with Turkey Sausage and Gravy, or with any main dish!