Real old-time waffles

In the past three years since Red Fife wheat became all the rage, artisanal bakers across Canada have been making their own signature baked goods using its flour.

Red Fife wheat waffle with peaches and  blueberries.

Red Fife wheat waffle with peaches and blueberries.

In the past three years since Red Fife wheat became all the rage, artisanal bakers across Canada have been making their own signature baked goods using its flour.

This Canadian heritage wheat delivers a distinct, nutty flavour, slightly sweet and is rustic red in colour.

Toronto pastry chef Andrea Damon Gibson, who co-owns Fred’s Bread Bakery with her husband Steve Gibson, has developed two recipes using the flour that can be made at home.

To source Red Fife flour, check organic food stores, millers, bulk stores and specialty markets or check the Internet.

Whole-Wheat Waffles

“These are my son’s Sunday morning favourite. I usually double or triple the recipe, cool them and freeze to pop in the toaster for busy weekday mornings,” says Andrea Damon Gibson.

250 ml (1 cup) Red Fife whole-wheat flour

6 ml (1 1/4 tsp) baking powder

2 ml (10 tsp) baking soda

30 ml (2 tbsp) brown sugar

1 ml (1/4 tsp) salt

1 large egg

375 ml (1 1/2 cups) buttermilk

45 ml (3 tbsp) melted butter

Preheat waffle iron and grease lightly with vegetable oil. In a bowl, stir together flour, baking powder, brown sugar and salt. In a separate bowl, whisk together egg, buttermilk and melted butter. Fold buttermilk mixture into flour mixture until just combined; the batter will be slightly lumpy.

Pour about 125 ml (1/2 cup) of the batter onto hot waffle iron, spreading evenly. Cook according to manufacturer’s instructions.

Serve immediately with warmed maple syrup, sliced peaches and wild blueberries.

Makes 4 servings.

Red Fife Banana Muffins

These are a favourite after-school snack. Gibson says this is also one of the first baking recipes she makes with small children as all they have to do is measure and stir.

4 bananas, very ripe, mashed

150 ml (2/3 cup) sugar

1 large egg, beaten

75 ml (1/3 cup) grapeseed or other vegetable oil

375 ml (1 1/2 cups) Red Fife whole-wheat flour

7 ml (1 1/2 tsp) baking power

5 ml (1 tsp) baking soda

2 ml (1/2 tsp) salt

60 ml (12 heaping tsp) smooth peanut butter

24 large bittersweet chocolate chips

In a large bowl, stir together mashed bananas, sugar, egg and oil. In a separate bowl, combine all the dry ingredients and add to banana mixture, folding together just until combined.

Prepare a 12-cup muffin tin. Preheat oven to 180 C (350 F).

Fill each muffin cup 1/3 full with batter, top each with 5 ml (1 tsp) of the peanut butter and 1 chocolate chip. Cover with the remaining banana mixture and top with a chocolate chip. Bake for 20 minutes.

Makes 12 muffins.

Chef’s tip: Omit peanut butter and stir in 250 ml (1 cup) bittersweet chocolate chips or 250 ml (1 cup) finely chopped walnuts or both.