What's this all about?

We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.

Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.

We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.

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Honey Cornbread E-mail
Written by Michelle   
Sunday, 12 February 2012 13:28

 

Cornbread

This is the perfect sweet and savory cornbread! I've always liked my cornbread with a bit of sweetness. Blame that on my Brazilian roots. I will sometimes add dried grated coconut which makes it divine. You can blame that on my Brazilian roots too.

 
Whole Wheat Fruit and Nut Bread E-mail
Written by Whole Grain Gourmet   
Thursday, 02 February 2012 21:01

whole grain loaf

Afraid of making a yeast bread? Fear no more. This recipe is so easy and delicious!! And it’s 100% whole wheat. I've always been intimidated by the thought of making a yeast bread. All the kneading, rolling, punching, kicking :-).

 
Cranberry Nut Bread E-mail
Written by Anj   
Sunday, 17 May 2009 05:00

This quick bread has a crusty crust and moist, tender interior. The sweetness of the bread is complimented by the tangy-ness of the cranberries. I developed this by looking at several recipes' ingredients. Then I took the ingredients that looked like they would work in a whole wheat recipe and came up with this one. I baked it a couple of weekends ago and the whole family loved it. We use fructose instead of sugar. It's sweeter than sugar, so if you use granulated sugar, you probably should increase the measure to 1 cup.

 
Pumpkin Pecan Bread E-mail
Written by Whole Grain Gourmet   
Saturday, 27 September 2008 05:00

Pumpkin Pecan Bread

A recent comment from Marcie inspired this little gem of a bread.  It's a spin off from our banana bread recipe that replaces the banana with pumpkin.  The flavors are wonderful.  It's a great way to welcome in the fall season.

 
Chocolate Pear and Pecan Bread E-mail
Written by Whole Grain Gourmet   
Friday, 01 August 2008 05:00

chocolate pear and pecan bread

If you have tried our banana bread, then you will probably understand why it is the most frequently baked item in our home. We absolutely love it. Yet, there are times when we seek a change of pace. Lately this is the recipe we find ourselves turning to. Valrhona cocoa, ripe pears, cinnamon, and lemon zest combine to create a flavor that is at once exotic and familiar.

 
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