Whole wheat pasta/16 recipes

This recipe isn’t mine. It belongs to Monika, who lives in Hagen, Germany. I asked her to share the recipe around the world because her bread is delicious, and she gave me her approval. This bread is sweet but not too sweet, any salt at all, fine as a dessert, fits to milk soups (photo #9).

This deliciously moist and cake-like loaf is great with a cup of coffee or tea as a snack or a dessert after a meal.

Grilled pizza is absolutely flavorful, grilling develops the smokey flavor, and crispy texture on both toppings and crust. Spread with mashed roasted garlic, topped with grilled potato slices, crisp-fried pancetta bits, black olives and rosemary, sprinkled with mozzarella cheese.

These delicious pancakes are made with whole wheat flour, cocoa powder, chocolate chips, and walnuts. Serve with maple syrup, ideal for breakfast or brunch.

This delicious chicken caesar salad has a few great techniques that make the chicken juicy and moist.

This easy breakfast omelet fills you up and makes you feel great. A delicious and nutritious way to start off your day.

Quite tasty. The tahini dressing made the whole dish sing. We used arugula instead of spinach. Delicious!

Maple Syrup Apple Bran Muffins recipe

So good!

Minced clams with a mixture of seasonings and a bit of hot sauce, topped with shredded mozzarella, this dip is excellent served warm with crackers.

The original version that inspired this recipe was incredibly rich using whipping cream for the cream sauce and delivering a whopping 16 grams of saturated fat per serving. 85% of the calories came from fat! This version has only 4 grams of saturated fat and cuts the calorie count from 269 to 121, is still delicious and rich tasting.

Chocolate chips make everything taste better :) Made some whole wheat pumpkin pancakes incorporated in some semi-sweet chocolate chips and pumpkin seeds for breakfast. Needless to say, they turned out delicious, and chunks of melting chocolate and nutty seeds could be found in every bite.

An Italian twist to Eggs Benedict. Pesto replaces the Hollandaise sauce, mozzarella and tomatoes replaces the ham.

A chapti (whole-wheat roti) stuffed with paneer (farmers cheese) enriched with Indian spices.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.

A delicious and tasty pot pie is made with lots of vegetables and tofu that are simmered in the broth. The cracker-like crust adds some great texture and extra deliciousness.