Bite-size appetizers: Use half buckwheat flour and half all-purpose flour to mix up a crepe batter, then make tiny, toonie-size crepes. Top with a dollop of low-fat sour cream, some smoked salmon and a sprig of fresh dill.
Switch up your sandwich: Use bread made with spelt, barley or oats to liven up old favourites such as grilled cheese.
Colourful salad: Mix cooked and cooled regular or red quinoa (red has a nuttier flavour) with chopped pears and pecans. Toss in mixed greens, and drizzle with a dressing of olive oil, red wine vinegar and Dijon mustard.
Soup’s on: Toss a handful of barley or quinoa into soups or stews, or use soba noodles’they’re made from buckwheat’in Asian-style soups and curries.
Make your own granola: Combine equal amounts of barley and spelt flakes with rolled oats. Mix in chopped walnuts and drizzle with honey or maple syrup. Place on a cookie sheet and bake until browned, stirring occasionally.
Tasty coating: In a blender, whirl rolled oats until finely chopped (but not a powder). Dip fish, chicken, pork chops or tofu slices in egg or milk, then in the oats. Bake until browned and cooked through.
Increase flour power: Replace one third of the flour in biscuits, scones, pancakes, muffins and loaves with spelt, oat, buckwheat or barley flour.
Fresh side dish: Mix hot cooked quinoa with cooked chopped asparagus, raw red pepper, parsley, olive oil and lemon juice. Sprinkle with crumbled feta cheese.