Whole Grain Recipes
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.
If you love oatmeal, these need to be your next pancake adventure. They're like a delicious oatmeal porridge in pancake form. Made with toasted walnuts and blueberries - dairy-free, egg-free batter.
Excited about this! A whole food, plant-based everyday remake of spaghetti pie - made with a special blended kale green sauce, chickpea or whole-grain pasta, and garlic.
This is the recipe you want if you're craving classic banana bread flavor and texture, but want as little mess, drama, and equipment as possible. It's the laziest, one bowl banana bread I know, still with big pay-off.
Made using 100% whole wheat flour and hand-chopped chocolate chips, this is a skillet-baked twist on chocolate chip cookies. Spread the dough in an oven-safe skillet, and bake into a single mega-cookie.
Kim Boyce's Rosemary Olive Oil cake- Incredibly moist, golden-crumbed, flecked with rosemary, and dotted throughout with big and small chocolate chunks.
With crispy quinoa, puffed brown rice, chia, hemp, and flax seeds, this is a favorite nutritious homemade breakfast cereal blend. The recipe is written so you dump all the ingredients in a quart-sized jar, shake, and go.
A nut-free (school-friendly), double chocolate version of one of the most popular cookies on my site. Made with a banana-batter, shredded coconut, dark chocolate chunks, and oats. Butter-less, flour-less, egg-less, and potentially sugar-less cookies make great after school, travel, or post-workout treats.
A favorite Buddha bowl made with seven ingredients on green overdrive. You double up on broccoli through a coconut green curry pesto and florets, then toss with a quinoa base.
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.