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.

Honey Vanilla Whipped Cream E-mail
Written by Zen Baker   
Sunday, 13 January 2008 19:01

honey vanilla cream

This makes an excellent topping for our Decadent Chocolate Cake.

Honey Vanilla Whipped Cream


  • 1 cup heavy cream
  • 1 Tbsp honey
  • ½ teaspoon vanilla


  1. In a chilled bowl, using chilled beaters, beat all ingredients until well thickened and peaks begin for form

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Ganache E-mail
Written by Zen Baker   
Sunday, 13 January 2008 19:01


This is the ultimate topping for our Decadent Chocolate Cake.



  • 1/2 cup heavy cream
  • 8 oz 60% dark chocolate chips
  • 1 Tbsp of your favorite liqueur


  1. Bring the cream to a boil in a heavy saucepan, remove it from the heat and stir in the chocolate until it is nearly completely melted. Allow it to rest for 10 minutes.
  2. Stir it very gently until it becomes uniformly smooth. Stir in the liqueur. Pour over the cake, covering the top completely while allowing it to run naturally over the sides.

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Multigrain Chocolate Chip Cookies E-mail
Written by Whole Grain Gourmet   
Sunday, 06 January 2008 19:00

multigrain chocolate chip cookie

For a long time we pondered the question, can we bake a whole grain cookie that is comparable in texture, flavor, and moisture, to a conventionally baked cookie? You see, my wife has been an exceptional baker since she was a teenager. She approaches baking with a precision that rivals aircraft engine manufacturing, weighing every ingredient and meticulously sizing up cookie dough on a baking sheet.

She was initially reluctant to move towards 100% whole grain flour, convinced that only a blend would approximate the end result she was accustomed to after years of baking some of the finest cookies and cakes many have ever tasted.

Well, with a hefty dose of skepticism, she agreed to embark with me upon the search for the elusive whole grain cookie that could stand toe to toe with a white flour challenger. While we have by no means abandoned our quest for the perfect whole grain cookie, we have arrived at a recipe that we think most will agree is a winner.

Our three grain chocolate chip cookie is delicious. It will win over the chocolate chip cookie afficionado while giving the whole grain purist a warm glow in their heart. Three delicious grains combine to create a texture and flavor we are confident you will enjoy. Bake yourself up a batch today and, by all means, let us know what you think!


Multigrain Chocolate Chip Cookies


  • 1/2 cup unsalted butter, softened at room temperature
  • 1/2 cup natural brown sugar
  • 1/2 cup organic sugar
  • 1/2 cup organic peanut butter
  • 1/2 cup old fashioned rolled oats
  • 1 cup + 2 Tbs white whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 egg + 1 egg yolk
  • 1/4 cup millet
  • 1/2 cup chocolate chips
  • 1/2 cup walnuts


  1. Preheat the oven to 350 degrees. Line cookie sheets with parchment paper, or lightly grease.
  2. Whisk together flour, salt, and baking soda then set aside.
  3. In a large bowl beat sugars with softened butter for 3 minutes. Beat in eggs and peanut butter. Add oats and beat at reduced speed until combined. Gradually beat in flour mixture.
  4. Stir in millet, chocolate chips, and nuts. Scoop dough into balls on parchment paper, about 1 inch apart. Bake for 10 minutes or until the tops are golden brown.
  5. Allow cookies to cool for three minutes before removing them from the baking sheet.


  • Yields about 25 cookies. You can scoop the dough into balls and freeze them on a cookie sheet.
  • Once frozen, transfer them to a zip-lock freezer bag and they will keep for weeks and bake up as well as when fresh. You will need to add two minutes to baking time.
  • If doubling this recipe use three eggs.

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Lebanese Tabouli E-mail
Written by Whole Grain Gourmet   
Sunday, 30 December 2007 19:00

Lebanese tabouli

There are many obvious reasons why restaurants are able to coax flavor from food in ways that we mere mortals can only aspire to. Yet, 800 degree ovens and 35,000 BTU burners aside, home cooks are often unable to reproduce some of the subtle flavors found in even the most simple of restaurant dishes.

I’ve made tabouli at home many times. I enjoy the fresh flavors of the herbs, the texture of bulgur wheat, the delightful combination of olive oil, lemon juice and kosher salt on the tomatoes. All of these elements blend gracefully as an ideal compliment to a savory kibbeh or grilled seafood.

Although I never openly acknowledged it, my tabouli always fell short of my favorite Lebanese cafe’s. While their version used less bulgur wheat than mine, there was something more subtle that distinguished its flavor. It had that elusive, aromatic quality that characterizes Lebanese food.

This weekend, I prepared a Lebanese Tabouli recipe submitted by a member. I was surprised to see cinnamon listed among the ingredients. I was further surprised to find that the subtle flavor that had long eluded me in other tabouli recipes was, in fact, the cinnamon.

My western palate, accustomed to cinnamon in sweetened baked goods, did not anticipate how the cinnamon would contrast with the garlic and lemon. The flavor combination produces a very subtle, distinctly Lebanese character. The three combine to harmoniously create a delicate, balanced flavor that is typical of the tabouli I have enjoyed in some of my favorite Middle Eastern cafes.

We enjoyed the tabouli along with some excellent Southwestern Shrimp, a very simple preparation that will surprise you. The mild kick of the chili powder works perfectly with the delicate flavors of the tabouli.

Lebanese Tabouli


  • 1/2 cup bulgur wheat (fine bulgur preferred, if available)
  • 1 1/2 cups minced parsley
  • 1/4 cup minced mint leaves
  • 1/3 cup minced green onion
  • 2 tomatoes, diced


  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 tsp kosher salt
  • 1/4 tsp cinnamon
  • 1 clove garlic, crushed
  • Fresh ground black pepper to taste


  1. Pour boiling water to cover bulgur wheat and allow to soak covered for 30 minutes. Drain any excess water. Allow to cool to room temperature
  2. Toss bulgur with the parsley, green onion, mint, and tomatoes.
  3. Whisk the olive oil, lemon juice, salt, pepper, cinnamon, and crushed garlic.
  4. Pour the dressing over the bulgur mixture and toss until well coated. Refrigerate for about an hour before serving.


  • Bulgur wheat should be rinsed well before using.

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