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.

Basic Quinoa E-mail
Written by Zen Baker   
Thursday, 07 February 2008 00:00

basic quinoa

Although technically not a grain (it is a seed), quinoa is used as a grain and is often referred to as a super-grain due to being remarkably high in protein. It is a complete protein that contains all of the essential amino acids, and is especially high in lysine. Quinoa is a source of calcium, iron, and vitamins E and B. It is also gluten free.

Quinoa Chicken Chili E-mail
Written by Whole Grain Gourmet   
Thursday, 07 February 2008 00:00

Qunioa Chicken Chili

This recipe has been a favorite in our family for some time now. The preparation is quite simple, the result delicious. It is loaded with flavor. We like it served over Brazilian brown rice. It is hearty and healthy and oh so satisfying. We find ourselves calling for it over and over again.

Sweet Potato Waffles E-mail
Written by Whole Grain Gourmet   
Monday, 04 February 2008 00:00

sweet potato waffle

“I went to a restaurant that serves ‘breakfast at any time’. So I ordered French Toast during the Renaissance.~ Steven Wright

Breakfast for me on most days is “to go”, and consumed after I arrive at the office. I usually prepare it in advance to ensure that it is nutrient rich and satisfying. On the weekends, I believe breakfast should be an occasion. I want to linger around the table with my family and savor a culinary experience.

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.

Whole Wheat Buttermilk Pancakes E-mail
Written by Whole Grain Gourmet   
Monday, 28 January 2008 11:34

These whole wheat buttermilk pancakes are fluffy and tender. The flavor is rich, with a fresh lightness added by the orange zest.


Whole Wheat Buttermilk Pancakes


Dry ingredients

  • 2 cups white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup organic sugar
  • 1/2 tsp kosher salt

Wet ingredients

  • 2 1/2 cups buttermilk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp grated orange zest, optional
  • 2 tbs melted butter


  1. Whisk the dry ingredients together in a large bowl until well combined.
  2. In another bowl, whisk the eggs, and then whisk in the remaining wet ingredients.
  3. Gradually pour the wet ingredients over the dry ingredients as you whisk them together until just combined. Do not over mix.
  4. Bring a skillet to a medium-high heat. Lightly butter the pan and pour 1/4 cup of batter into the pan, rolling it around a bit if you like your pancakes on the thinner side. Allow the edges to brown lightly and then flip to cook the other side.

print recipe

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