1,036 chole recipes

Three grain muffins made with bran cereal, rolled oats, and whole wheat flour sweetened with molasses, honey, and dried figs. Hearty, high-fiber breakfast muffins.

Whole wheat funnel cakes sweetened with honey and fried in a cast-iron skillet. Spiral the batter by hand for that authentic fair-style crunch at home.

Steamed Boston brown bread made with cornmeal, rye flour, whole wheat flour, molasses, and buttermilk. Cooked in coffee cans for three hours for a dense, moist, no-oven loaf.

Oat bran Russian black bread with rye flour, whole wheat, carob, molasses, caraway, and fennel seeds. A dense, dark, vegan loaf with just one short rise.

Bread machine light rye with three flours: rye, whole wheat, and unbleached white, plus cornmeal, caraway seeds, and honey. Just add ingredients and press start.

Scottish potato scones made with just mashed potatoes, whole wheat flour, and salt. Three ingredients baked at high heat for crisp, golden flatbreads.

Whole wheat carrot cake sweetened with honey instead of sugar, spiced with cinnamon, and baked into a moist, dense sheet cake. A healthier spin on the classic.

Steamed brown bread made in a pressure cooker with whole wheat flour, rye flour, cornmeal, honey, and raisins. A dense, moist New England-style bread with no yeast.

Steamed brown bread with whole wheat flour, cornmeal, buttermilk, molasses, and raisins. A classic New England bread steamed in a coffee can, made to pair with baked beans.

Whole-wheat snickerdoodles sweetened with pure maple syrup and rolled in cinnamon sugar. A nuttier, more wholesome take on the classic crackle-topped cinnamon cookie.

Traditional saffron cake with whole wheat flour, currants, candied peel, and nutmeg. A Cornish-style yeasted fruit bread infused with overnight saffron water for golden color and floral depth.

Fantastic fruit muffins: low-fat whole wheat muffins with oats, pear, cranberry, and golden raisin. Prune puree replaces butter for natural moisture; egg whites keep them light and healthy.

Homemade whole wheat bagels boiled and baked golden with a honey-sweetened dough and egg wash finish. Chewy, dense, and satisfying with real bakery texture.

A showstopper whole wheat yeast bread shaped like a cluster of grapes, spiced with cardamom and nutmeg, sweetened with maple syrup and orange liqueur, then brushed with honey butter.

Oven-baked banana French toast made with egg whites and whole wheat bread, topped with a warm honey-cinnamon blueberry sauce. A lighter, hands-off brunch that skips the griddle.

Prune coconut bars with a soft prune-orange filling between a crunchy oat, whole wheat, and coconut crust. No refined sugar, no eggs, and naturally sweet.