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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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Total: 63 results found.

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… in all, super, fantastic delicious!!! And I have made some horrible chocolate cakes before! My hubby is a choc cake fanatic, and he’s in heaven. Thanks so much! …
Hi! I realized that we only had 80% chocolate instead of unsweetened so I went with it. At 23 minutes, it was still very liquidy in the middle. I ended up cooking it 5-7 more minutes. Was this because …
I would like to replace the unsweetened chocolate with organic caco powder, would I have to make any other adjustment? …
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. …
if i take out the chocolate, will i be left with a tasty yellow cake? …
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. I used this recipe to model a healthy alternative to chocolate cake for my graduation project product. I would like to know the calories per serving and the total fat per serving. …
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. …
Can I use cocoa instead of chocolate? …
… chocolate with 6 tablespoons cocoa and 2 tablespoons oil. But still, the result was incredible, and the cake didn’t make it to the topping stage. Thanks very much Considering this surprisingly tasty results, …
I just made this cake and was generally pleased with the results. It cut gorgeously. The cake is moist and rose very well. The taste reminded me of what I can only describe as a chocolate bran muffin…I …
I made this cake with fresh cherries instead of chocolate. It was delicious! What’s the purpose of adding boiling water at the end? Can this be omitted? …
… moist and rich in flavor and texture, not the bland airy texture with a mixed flavor of semi-chocolate and cardboard like storebought cake mixes. Thank you for sharing the recipe! …
I made the chocolate decadent cake last week and it was a hit! I wanted to try something a little healthier than our regular desserts, and it was better. Everyone loved it. For those who wanted to try …
This recipe was delicious. I used king arthur 100% organic wheat flour and did not use the chocolate chips. Made them in a muffin pan. Delicious!! Great recipe! …
Hi, I have been using your recipe for a while and I always use apple sauce instead of the butter and I also add vanilla pudding and some milk. I do not use the chocolate chips as I can’t eat chocolate …
… him with a whole grain, no-processed sugar alternative for a sweet snack. He doesn’t like nuts but I LOVE them so usually make a non-nut version for him and a SUPER nutty (no chocolate chip) version for …
Hi Maureen! I’m glad your boys enjoyed it. Treat yourself to the version with the nuts and dark chocolate chips some time. It’s so good! …
I made this (into mini muffins) without the nuts or chocolate chips so my little boys could have them. Wow, these turned out great!! I’ve been having such a hard time finding a banana bread recipe that …
I have made these. I omitted the salt. I used the metal spatula to press them firmly into a 13×9 pan. I then melted a good dark chocolate and smoothed it over the batch. I keep them in the pan, placed …
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