Whole Grain Recipes

Thinnest Oatmeal Cookies

Thinnest Oatmeal Cookies

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 Blackberry Ricotta Scones

Whole Wheat Blackberry Ricotta Scones

Whole Wheat Raspberry Ricotta Scones - golden-crusted, tender, moist, barely sweet, and streaked with violet swaths and chunks of blackberry. They're beautiful.

Millet Croquettes

Millet Croquettes

Millet croquettes - crunchy crusted, basil and kale flecked for the flight to Delhi, along with a snapshot of how I packed.

Whole Bean Vanilla Cookies

Whole Bean Vanilla Cookies

Snappy, small, fragrant, vanilla wafer cookies made with a whole vanilla pod. The entire thing!

Sunchoke and Cashew Stir-fry

Sunchoke and Cashew Stir-fry

A beautiful fried rice made with brown rice, egg, sunchokes, cashews, and basil when Grace Young came over for lunch last week.

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I send an email roughly once a week, sharing new recipes and cooking inspiration. - xo heidi
Rice and Sesame Pancakes

Rice and Sesame Pancakes

Really great pancakes made with lots of brown rice and sesame seeds. I throw in crumbled, toasted nori and spices to make them extra special.

Rose Petal Granola

Rose Petal Granola

A variation on the granola from my last book - this time with rose petals, walnuts, currants, and black pepper.

Kale Market Salad

Kale Market Salad

There's a pizza restaurant in my neighborhood that makes amazing salads. This one, for example, had farro, kale, avocado, carrots, fennel and a creamy green garlic dressing.

Chocolate Bundt Cake

Chocolate Bundt Cake

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.

Black Bread

Black Bread

A hearty black bread - caraway-crusted, and flecked with dashes of grated carrot. It's dark, dense with rye, and perfect when toasted then topped with a fat smear of dill butter.

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