LCBO Food and Drink Winter 2016

FOOD  TRENDS Flour P O W E R Invite friends round for brunch or an afternoon coffee break, serving up unique baked goods that show off a variety of tasty grain flours. BY DEBORAH REID  •  PHOTOGRAPHY BY JAMES TSE

RED FIFE APPLE CAKE WITH MAPLE GLAZE recipe on page 91

RED FIFE FLOUR A heritage grain that is synonymous with good- quality Canadian baking, Red Fife is named for the seeds’ distinct red colour and for the first Ontario farmer to grow it, David Fife. Having never been crossed or bred for com­ mercial growing, it retains a distinct flavour and unique character.

A growing number of bakers are turning to whole grains for health, biodiversity and flavour. These recipes are inspired by Dawn Woodward of Evelyn’s Crackers in Toronto, whose passion for whole-grain baking is contagious. Corn &Maple Cookies taste of sweet buttered corn and have a pleasing crunchy texture. Barley Scones with Coffee &Molasses are perfectly tender and flecked withmoist dates, and the Red Fife Apple Cake withMaple Glaze is made from a Canadian heritage grain; each one perfect on a cold winter day.

FOOD & DRI NK WINTER 2016 73