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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Moroccan-Spiced Carrot Raisin Bread E-mail
Written by MiaRose   
Tuesday, 29 April 2008 02:40

Moroccan-Spiced Carrot Raisin Bread

A recipe I created when I was getting tired of banana bread and pumpkin bread, this sweet loaf combines whole grains, carrots, and raisins and gives them a Mediterranean twist. It’s the perfect light dessert, afternoon snack, or indulgent breakfast. The creative combination of flavors more than makes up for the fact that this recipe is also low-fat and low-sugar!

 
Whole Grain Banana Bread E-mail
Written by Whole Grain Gourmet   
Wednesday, 05 March 2008 00:00

whole grain banana bread

The road to Hana, Maui, is a wondrous journey. The 52 mile road is remembered by most for its more than 50 single lane bridges, over 600 curves, lush tropical rainforest, countless waterfalls, and excellent banana bread. The banana bread is sold at farm stands that line the roadside. I’ve heard some recall the Hana banana bread as the highlight of their trip — an amazing claim considering that this is perhaps the most beautiful stretch of coastline that many will ever see.

 
Oat Bran Bread E-mail
Written by Whole Grain Gourmet   
Monday, 28 January 2008 11:34

oat bran bread

The time I spend on what ultimately becomes the content for this website affords me an opportunity to enjoy some of my favorite things: cooking, eating, photography, and writing. The only thing I would rather do is travel, particularly when it includes cooking, eating, and photography.

 
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