Inspired by the famous cinnamon buns of Winnipeg's Tall Grass Prairie Bread Company, which celebrates Manitoba's agricultural wealth by using local grains and ingredients in its many offerings, these cinnamon buns are made “virtuous” by the addition of whole wheat flour. If you prefer your buns glazed, mix 1-1/4 cups icing sugar with 2 tbsp milk and drizzle over buns while still hot.
Multigrain flour, rolled oats and wheat germ give these quite chewy pancakes a wholesome flavour. Multigrain flour is a combination of all-purpose and whole wheat flours, cracked wheat and rye and whole flaxseeds. For a less chewy version, substitute whole wheat flour for the multigrain.
Whole wheat flour gives a nutty taste to these waffles; the fruit topping makes a delicious change from maple syrup.
Whole wheat flour and blueberries put a spin on the classic crispy cornmeal muffin. Light olive oil may seem like an unusual addition, but it's flavour-neutral and a source of good monounsaturated fat. Store whole wheat flour in an airtight container in a cool place for up to three months or freeze for up to six months.
This recipe is a healthier alternative to muffins for my kids. They are nut free and are made with whole wheat flour for a little extra fibre.
This perfect pick-me-up snack contains whole wheat flour and wheat germ with their magnesium, and banana with its B6. As an added bonus, it will truly satisfy your sweet tooth!
Chili works perfectly for a family dinner, and leftovers are great for lunch. Pack some separately with a whole wheat flour tortilla for your child to stuff and roll up into a chicken chili burrito.
Ooey, gooey caramel buns give plain old cinnamon rolls a serious run for their money. A bit of whole wheat flour lends a hint of wholesomeness to these otherwise utterly indulgent treats. They are delicious any time and best served warm.
