Recipes from our Blogger Community

Recipes from our Blogger Community

March 28, 2017

The Spring weather in British Columbia has been dismal to say the very least. We’ve been dealing with colder temperatures than we’ve seen in years (which doesn’t even compare to our friends in the prairies and out East) but it still feels like Spring is never going to come. The one good thing that has come from this, is all the time spent inside baking!

When we’re not baking or developing recipes, we’re doing our research and checking out all the wonderful recipes our fantastic blogger community are posting using our products. It brings a much needed ray of sunshine to our grey day to see what delicious treats are being created with products like our No Additive All Purpose Flour or Porridge Oats.

This month we’re featuring these 3 recipes that are completely different from each other but all equally made us hit the yum button a few times. Be sure to check each of these bloggers out and follow them on their social feeds–you won’t be disappointed!

Toasted Rye Raspberry Rhubarb Pie by Yummy Workshop

“For an extra touch, I used toasted whole rye flour in the pastry to give it a nutty and toasty flavour. Aside from its pretty looks, this pie was so tasty, it was a wonderful marriage of fruit and rye.”

Nothing says Spring like a lattice fruit pie. Even looking at this picture we feel like we’ve been transported to an airy farmhouse on a warm sunny day… the fruit fresh picked and filling the room with sweet delight. Okay, we got a little sidetracked there but seriously, we NEED to make this pie to trick our senses that it’s actually Spring.

We also love how Betty toasted our Dark Rye Flour to bring a unique taste and flavour to an otherwise traditional pie. Fantastic idea, and the results look delicious. You can find the recipe here.

Ingredients used: Rogers No Additive All Purpose Flour & Rogers No Additive Dark Rye Flour 

Whole Wheat Za’atar Flatbread by Climb Eat Cycle Repeat

“because it’s a flat bread, you don’t have to worry about the bread not rising enough. Your house will smell amazing and your tummy will be filled with better-than-bought carbs.”

Here at Rogers, we’re big into snacking (how could we not be?). So we love it when we see recipes made for munching on, either as an appy with friends or for that mid-afternoon pick-me-up we so often need. When this picture came across our desk, we couldn’t help but instantly drool.

We often post sweet recipes, not that we’re complaining, but it’s refreshing to see a savoury treat in the mix. This blend of spices sounds absolutely divine and pairing it with a selection of dips like Moira & Jonty did here, sounds like the ultimate snack.  Now, who’s hungry? Find the recipe here.

Ingredient used: Rogers No Additive 100% Whole Grain Whole Wheat Flour


Whole Wheat Oatmeal Raisin Cookies by The Food Blog

“…sometimes it’s a good thing to taste the grain that you are working with. Whole wheat, whole grain can taste delicious. In a more rustic treat like an oatmeal raisin cookie, whole wheat flour actually enhances the flavour, colour, and texture.”

We couldn’t agree more with Colleen about using whole wheat flour in baking… especially when it comes to cookies like these. She adds coconut for a chewy texture–probably safe to say these are addictive.

We think these would be the perfect cookie to store in the freezer for us to indulge on during our dark, rainy (and sometimes snowy) days while we wait for Spring to come. The perfect pastime in our books! Find her recipe here.

Ingredients used: Rogers No Additive 100% Whole Wheat Whole Grain Flour & Rogers Porridge Oats Original Blend

Do you use our products in your recipes? Share with us using the hashtag #MadeWithRogers and tag us on Instagram!

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