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I've become obsessed with this Heritage flour called Red Fife Wheat. It's a Canadian varietal of wheat that was extremely popular until mass production of flour took over. It was very nearly lost until Slow Food activism brought it back (it's Canada's only Slow Food Presdia Project.)
Anyhow, it's the only type of whole wheat flour I've ever actually liked! It's nutty and flavourful. I rambled on about how good a loaf of focaccia was from Fry's Red Wheat Bakery a while back, and I decided I would try to use it to make waffles. Because it's a whole wheat flour it tends to do better when mixed with white flour, but when I found the recipe that included rolled oats I decided to use up some really awful granola I had purchased a while back (serves me right for buying it from the grocery store!).
This episode is a cooking episode as part of the Canadian Food Experience Project. The recipe is below, so prep your ingredients and you can cook along with me on the audio!
- 1 1/2 cups dry granola
- 2/3 c + 2 tbsp all purpose flour
- 1/3 c + 1 tbsp red fife flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar
- 1 tsp pumpkin pie spice
- 2 c milk
- 1/4 cup melted butter
- 2 eggs
- 1 tsp vanilla
- Red fife & rolled oat waffles
- Preheat and grease waffle iron.
- Blend the oats and milk, let stand for five minutes.
- Whisk together the dry ingredients in a bowl.
- Combine the wet ingredients in another bowl or measuring cup.
- Add the wet ingredients to the dry ingredients, whisk until you get a smooth batter.
- Prepare waffles per manufacturer's instructions for your waffle iron.
- Serve hot with maple syrup and butter.
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