whole wheat flour Recipes
One of the easiest cookies I know how to make - made from rolled oats, they're razor thin and lacy, golden, freckled with poppy seeds, with and anise accent from crushed fennel seeds.
Whole Wheat Raspberry Ricotta Scones - golden-crusted, tender, moist, barely sweet, and streaked with violet swaths and chunks of blackberry. They're beautiful.
A banana bread absolutely packed with sesame seeds, made with a blend of whole wheat and white flour, yogurt, ripe bananas, and lemon zest.
I took slices of this chocolate bundt cake on a road trip to Portland this week. Slathered with chocolate buttermilk icing, it's a great travel treat made with a blend of whole wheat and all-purpose flours, lots of yogurt, and the darkest brown sugar I can get my hands on.
Gougères - I have these little cheese puffs in my freezer, ready to bake, nearly always. This version, a favorite, is made with whole wheat flour, sharp white cheddar cheese, fennel, and ale.
Certain adventures call for the perfect banana bread, and this was one of them. A moist, ridiculously good banana bread recipe. A banana bread that is chocolate studded, lemon kissed, and made with whole wheat flour (and olive oil) - from Melissa Clark's new book.
The bread you should make right this minute - yeast-based, farm-style, made from rolled oats and a blend of all-purpose and whole wheat flours.
Toasty, nutty sable cookies made with whole wheat flour, sliced almonds, currents and salted butter. And a peek at some of my favorite vintage cookie cutters.
Made using 100% whole wheat flour and hand-chopped chocolate chips, this is a skillet-baked twist on Kim Boyce's celebrated Chocolate Chip Cookies.
I'm posting this recipe not because these are the best oatmeal chocolate chip cookies ever of all time. They're good, but...I'm posting the recipe, because they make amazing ice cream sandwich cookies. And it's prime ice cream sandwich season.
A knock-out tomato tart recipe - it highlights the flavor and vibrancy of the tomatoes while remaining mush-free.