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.

Cherry Chocolate Chip Cookies E-mail
Written by Whole Grain Gourmet   
Friday, 22 August 2008 05:00

cherry chocolate chip cookie

I know what you’re thinking, another chocolate chip cookie. Upon further inspection you will notice that this one has a third less sugar than our other chocolate chip cookie recipes. Not that those are particularly high in sugar. We just wanted to see how far we could push the envelope and still make a delicious cookie with great texture and flavor.

Soba Spring Rolls E-mail
Written by Whole Grain Gourmet   
Monday, 11 August 2008 05:00

Soba Spring Roll

Fresh Vietnamese spring rolls make the perfect warm weather treat. They burst with freshness from the flavors of fresh mint and cilantro. Spring rolls make a great appetizer, or a delicious alternative to sandwiches for a picnic treat. Our version is made with Soba noodles.

Soba is a traditional Japanese buckwheat noodle with a rich history. The flavor is mild and works quite well as an alternative to the white rice noodles commonly used in spring rolls. While technically not a grain, buckwheat’s groats are used as a grain and are packed with nutrients. Buckwheat is rich in the bioflavonoid Rutin which is known to have antioxidant properties and has been shown to prevent oxidation of LDL cholesterol, thus reducing the risk of heart disease.

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.

Tuscan Penne Pasta Salad E-mail
Written by Whole Grain Gourmet   
Monday, 21 July 2008 01:08

Penne Pasta Salad

This simple whole wheat pasta salad is one of our favorites. The combination of flavors really lends itself to whole wheat pasta. The sweet acidity of the balsamic vinegar pairs perfectly with the fresh basil and creates a delightful contrast to the hint of fresh garlic. The sundried tomatoes and fresh shredded parmesan provide just the right accent. The peas and corn give it great texture.

Ultimate Whole Wheat Chocolate Chip Cookies E-mail
Written by Zen Baker   
Sunday, 22 June 2008 05:00

ultimate chocolate chip cookie

Most of the recipes you will find on this site are lower in sugar and added fat than conventional recipes. Not this one. Sometimes we deserve to be spoiled with richly decadent treats.

As you will learn if you try this recipe, richly decadent does not require using bleached and refined flour and sugar. Outstanding results are possible with white whole wheat flour and organic sugar. It takes some trial and error, but we’ve taken care of that step for you.

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