Robin Hood Flour Recipes Canada Food

TASTY LOW FAT, MULTIGRAIN STRAWBERRY ORANGE WAFFLES

Tasty Low Fat, Multigrain Strawberry Orange Waffles image

I made these waffles by adaptation - I am always trying to adapt my favourite old school recipes into healthier versions without losing the taste. I think I did it with this recipe everyone ate them right up! I am from Canada and used Robin Hood Multigrain flour which contains a variety of grains including flax and millet but still retains a lightness that is nice. This is also really yummy with a dollop of yogurt on top of the fruit!

Provided by ComoxFoodie

Categories Breakfast

Time 35m

Yield 5 Waffles (approx)

Number Of Ingredients 10

Ingredients

1 lb strawberry, washed, hulled and sliced
1 orange
1 tablespoon vanilla sugar
1/2 cup fat free egg substitute
1/2 cup plain nonfat yogurt
1 3/4 cups skim milk
1 tablespoon vanilla extract
4 teaspoons baking powder
1/4 teaspoon salt
2 cups multi-grain flour

Steps:

Preheat your waffle iron.
Slice your strawberries into a bowl, add vanilla sugar and juice of the orange, stir gently to combine and set aside. (Can be done way ahead of time).
Pour 'eggs' into a bowl with milk, yogurt, vanilla and stir to mix completely.
In a separate, large bowl combine sugar, baking powder, salt and flour.
Pour wet ingredients into dry, stir to completely combine.
Use cooking spray on your waffle maker, follow your maker's directions to produce tasty waffles.
While still hot, spoon strawberries on top and slice a half a banana over the berries.
Enjoy!

Nutrition Facts : Calories 111.3, Fat 0.6, SaturatedFat 0.2, Cholesterol 2.2, Sodium 525.3, Carbohydrate 18.4, Fiber 2.5, Sugar 9.6, Protein 8.1

FIGGY ORANGE STREUSEL CAKE

Figgy Orange Streusel Cake image

A not-too-sweet, buttery fig cake with a hint of orange and spice. A nice cake for a late morning brunch or a dinner finale. Source: Robin Hood Flour

Provided by Elly in Canada

Categories Breads

Time 1h30m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup oatmeal
1/3 cup flour
1/3 cup pecans
1/4 cup brown sugar, packed
1/4 cup butter, cold
1/2 cup butter, softened
1 1/4 cups granulated sugar
3 eggs
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups buttermilk
1 1/2 cups dried figs, Mission OR Calimyrna, chopped
1 tablespoon orange zest

Steps:

PREHEAT oven to 350ºF.
STREUSEL:
Grease and flour a 10" (4L) tube pan. Combine all ingredients for streusel in food processor.
Pulse just until chunky (or chop nuts and mix with other ingredients). Set aside.
CAKE:
Beat butter and sugar in large bowl until creamy.
Beat in eggs, one at a time. Combine flour, baking powder, baking soda, spices and salt. Add to butter mixture alternatively with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
Stir in figs and zest.
Spread half of batter in prepared pan; sprinkle with half the streusel.
Spread remaining batter on top; sprinkle with remaining streusel.
BAKE in centre of 350ºF (180ºC) oven for 50-60 minutes, or until cake tester inserted in centre comes out clean.
Cool in pan on rack for 20 minutes, then remove and serve warm or cool.

Nutrition Facts : Calories 409.6, Fat 15.8, SaturatedFat 8.2, Cholesterol 78.2, Sodium 387.4, Carbohydrate 62.4, Fiber 3.3, Sugar 35.9, Protein 6.8

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