Whole wheat flour gives a nutty taste to these waffles; the fruit topping makes a delicious change from maple syrup.
A homemade nut flour—made by pulsing pecans in a food processor—gives these cookies a texture similar to shortbread.
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.
Sliced plums in a butterscotch sauce top this tender cake. Spelt flour, an ancient cereal grain, gives it a nutty hint.
This loaf, with its lovely wheaty flavour, even crumb and rustic artisanal look, will make even novices into confirmed bread bakers. You do have to begin the day before to mix the flour, water and yeast starter, but all three loaves – multigrain, whole wheat and white – are worth it. For all three, we used Robin Hood Best for Bread flours.
This focaccia dough is moist and a bit difficult to handle at first. It needs a long kneading (easiest in a stand mixer) and a rise overnight in the refrigerator to come together in texture and flavour. To prevent the dough from taking on any fridge odours, place the covered bowl in a plastic bag. Whole spelt flour gives a wonderful and subtle nutty boost to the flavour of the white flour; you could replace it with whole wheat flour, if you prefer. To prepare the chipotle peppers, soak them in boiling water until softened, about 15 minutes. Remove stems; split and seed.
These bars, from 125 Best Gluten-Free Recipes (Robert Rose, 2003, $19.95) by Donna Washburn and Heather Butt, are a tasty treat the whole family will enjoy. Look for xanthan gum, gluten-free baking powder, potato starch, rice flour and tapioca starch in health food and bulk food stores. Potato starch and rice flour are also available in most supermarkets.
This delicate dough requires light handling but the tender results are worth the effort. Keep the perogies on a flour-dusted dish towel as they are assembled.
These blueberry-studded cookies are a staff favourite at Canadian Living headquarters. Finely ground almonds replace some of the flour in the dough, adding extra nutty flavour.
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.
