Whole Grain Triticale Waffles with Pomegranate and Orange

triticale wafflesAfter a successful first milling experience with my WonderMill, I went on a bit of a whole grain shopping spree at the local bulk health food store and came home with bags of hard white wheat berries (for bread), soft white wheat berries (for pastries), and some triticale berries (for experimenting).

WonderMill and triticale berriesTriticale (pronounced trit-uh-KAY-lee) is a cross between rye and wheat and apparently can be used mostly interchangeably for either of those two grains, however because it’s part rye, it does contain less gluten than wheat. Here you can see the difference in appearance between triticale (left) and hard white wheat (right) – if I’d had some rye berries, you would see that triticale falls right in the middle of wheat and rye:

triticale and wheat berriesI’ve only ever used triticale in its flaked form (like rolled oats) to make granola, so I wanted to branch out a bit. I decided to stick to breakfast and make some waffles. This is a twist on my favorite 100% whole wheat waffle recipe, which always comes out light and fluffy and crisp. My favorite trick is to stack any leftovers between waxed paper and freeze them, then chuck them in the toaster for a decent breakfast on rushed mornings. Best toaster waffles ever, let me tell you!

triticale wafflesI used a mix of triticale and whole wheat flours because 100% triticale waffles would be too crumbly. If you can’t find triticale, feel free to use all whole wheat flour, or perhaps a little bit of rye. I was inspired to do something with pomegranate after seeing the miraculous de-seeding technique in this video (seriously, it’s miraculous, especially if you’ve ever gone to the trouble of digging the arils, one by one, out of a juicy red pomegranate), so I added some to the batter along with some orange zest, which I thought would pair well with the stronger, nuttier flavour of triticale.

triticale wafflesThese waffles are deliciously nutty from the triticale, substantial but still remarkably fluffy for 100% whole grain, and the orange and pomegranate give them a nice tart sweetness. Topped with fresh pomegranate arils, some orange segments, and just a bit of maple syrup, they are delicious!

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Whole Grain Triticale Waffles with Pomegranate and Orange
 
Author:
Recipe type: Breakfast
Serves: 3 - 4
 
Adapted from Our Best Bites
Ingredients
Dry Ingredients
  • 1 cup triticale flour
  • ½ cup whole wheat flour
  • 2 tbsp ground flax
  • 2 tbsp brown sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp cinnamon
Wet Ingredients
  • 1½ cup milk (can use up to ½ cup yogurt in place of the same amount of milk)
  • ⅓ cup vegetable oil
  • 1 egg
  • 1 tsp vanilla
  • 2 tsp grated orange zest
  • 1 cup pomegranate arils
Instructions
  1. In a medium bowl, whisk together the dry ingredients.
  2. In a small bowl, whisk together all the wet ingredients except for the pomegranate arils.
  3. Pour the wet over the dry and fold a few times to start mixing, then add the pomegranate arils and fold until just combined - the batter should still be slightly lumpy.
  4. Cook in a preheated waffle maker according to the manufacturer's instructions (with my waffle maker, I made 9 individual waffles using ⅓ cup batter each). The waffles will seem fragile when they first come out of the waffle maker, but will crisp up within 30 seconds of being removed.
  5. Serve with more pomegranate arils, fresh orange segments, and maple syrup.
Notes
Leftover waffles can be stacked between layers of waxed paper in an airtight container and frozen. To thaw, toast in a toaster for several minutes.
Feel free to use all whole wheat flour if you can't find triticale, or use a little bit of rye flour instead.

 

About Korena in the Kitchen

Hi! I'm Korena. I live in the Cowichan Valley on Vancouver Island, British Columbia, Canada. I love to cook and I especially love to bake, and I’m happiest when I’m up to my elbows in flour and surrounded by butter, sugar, and eggs (and chocolate). My M.O. is real food, mostly from scratch, with fresh, local ingredients whenever I can get my hands on them. I spend an unreasonable amount of time thinking about food, so when I'm not working at my job in sport education, you can almost always find me in the kitchen, trying to turn those thoughts into reality. This fact is reflected on my blog, Korena in the Kitchen.

Grain Mill Wagon Experience: Baking with flour that I milled myself was immensely satisfying - it really brings the "from scratch" idea to a whole new level. I loved going to the bulk foods store and finding new grains to make into flour, and I look forward to experimenting with different varieties of wheat and other grains. I was happy to learn that freshly milled flour is also a totally different animal than commercial store-bought whole grain flour: it looks different, tastes different, smells different, and the things I baked with it were far superior to other whole grain items I've made in the past. Having my own grain mill isn't something I ever imagined, but I'm so glad I do and I plan on using it regularly!

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