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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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21. Sweet Potato Waffles
(Recipes/Breakfast)
…  1/2 tsp kosher salt 1/2 tsp cinnamon Wet ingredients 1 cup milk 1/2 cup sour cream 1/2 cup mashed baked sweet potatoes 4 Tbsp unsalted butter, melted 3 large …
22. Whole Wheat Buttermilk Pancakes
(Recipes/Breakfast)
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 Ingredients: Dry …
23. Decadent Chocolate Cake
(Recipes/Cake)
… Chocolate Cake Ingredients: 2 ounces unsweetened chocolate 1 1/4cups sifted organic whole wheat pastry flour 1 tsp baking soda 1/4 tsp kosher salt 1/4 cup butter, softened …
… will enjoy. Bake yourself up a batch today and, by all means, let us know what you think!   Multigrain Chocolate Chip Cookies Ingredients: 1/2 cup unsalted butter, softened at room …
I halved the sugars and it still was quite sweet. I will quarter them next time. I also used whole wheat, chunky organic peanut butter and two eggs (won’t mind extra protein). We loved millet which added …
My new favorite cookie! I didn’t have millet so I substituted with crunchy peanut butter……yum! 😆 Update ….. Bought millet and can’t get enough of these! I even find myself eating these for lunch …
These cookies are delicious! I only had all purpose flour and I used 2 whole eggs. I also used organic chunky peanut butter which worked great and gave these cookies even more texture and flavor! Next …
I substituted the earth balance heart smart butter substitute (which is conveniently always soft:-), I didn’t have millet so I used wheat germ and I used molasses instead of the regular sugar… they were …
Hi AMLS – if seeds agree with you, you might try substituting roasted sesame tahini for the peanut butter. It’s been on my list of things to do for a while. I’d love to hear about it if you do. Thanks …
what about a substitution for the peanut butter, so they’d be nut-free. Any thoughts on what I might try? thanks, they look delicious, can’t wait to give ’em a try …
Yes, unsalted butter – we all loved the crunch from the millet, too. …
I’m glad your son enjoyed them. Next time I make these I’ll try adding the salt. Did you use unsalted butter? …
I made this into a double layer cake for my sons birthday. Yummy! I used a natural peanut butter frosting in between the two layers and made the ganache for the top. Omg! So good! The ganache was even …
… sugar, butter, and sour cream, and still be quite healthy. This cake is not intended for daily consumption, as indicated in the paragraph describing it. It is certainly healthier than cakes baked using …
I find it a little bit funny that people keep saying ‘no one could believe it’s healthy’….it still has butter, sugar and sour cream! I would suggest substituting butter with apple sauce or avocados (or …
Had a bit of trouble with this sticking when using a buttered floured silicone Pan. Any suggestions? …
cant wait to try it? wonder the baking time for cupcakes? can i use pure raw cocoa butter? looking into how to bake with this-if its the same as baking chocolate. …
I’m wondering if I can use fat free sour cream. And if I can melt the chocolate with a tablespoon of butter. Any thoughts? …
Hi Jodi. I probably wouldn’t. If you do, the generally accepted substitution is 3 Tablespoons of Cocoa plus 1 Tablespoon of unsalted butter for each ounce of unsweetened chocolate. …
Hi, I think I want to try this for my birthday cake, do you think i could substitute apple sauce for the butter? …
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