1,091 soba recipes

Mom's whole wheat blueberry pancakes use applesauce and soy milk for a dairy-free vegan-friendly breakfast. Hearty whole-grain pancakes with juicy berries and no eggs.

Old fashioned classic with a twist, a little barley boosts the fiber along with corn kernels makes it more filling. Fills the kitchen with a lovely smell whilst baking.

Old-fashioned Nova Scotian baked beans: dried beans slow-baked for hours with salt pork, onion, molasses, and mustard into deep, sweet-savory comfort. The real Maritime tradition, from scratch.

Sour cream banana bread bakes up taller, moister, and more tender than the classic. The acid in the sour cream activates baking soda for extra lift, and the fat keeps the crumb soft for days. One bowl, ripe bananas, ready in an hour.

Buttermilk corn oil biscuits use yeast plus baking powder for double leavening and a refrigerator-friendly dough that keeps a week. Pull off only what you need and bake fresh biscuits any morning.

Classic large-batch banana bread with up to six mashed bananas, butter, eggs, and chopped nuts. A double-loaf recipe that bakes one big bread or two smaller loaves with extra batter for muffins.

Flaky freezer biscuits: yeast and baking-powder hybrid biscuits with buttermilk and cold butter. Make a batch of 30, freeze raw, bake fresh whenever you want hot biscuits.

Buttermilk drop biscuits with a tender, tangy crumb and crisp cornmeal-dusted bottoms. The easier biscuit method, no rolling pin or biscuit cutter required.

Norwegian sandbakkels rolled-out sugar cookies with a buttery, sandy crumb. A traditional Scandinavian holiday cookie that bakes up crisp and tender.

Banana chocolate bundt cake with mashed ripe bananas and Dutch-process cocoa for deep, fudgy flavor. Sour cream keeps the crumb tender. Bakes in a 12-cup bundt for a striking, fluted finish.

Moist, nutty and fluffy, vegetable oil and honey give the bread a tangy taste, also the whole wheat flour and walnuts add some nutty flavor.

Sourdough buttermilk waffles with whole wheat flour and overnight rest for tangy depth. Crisp outside, custardy inside, and freezer-friendly for weekday breakfasts.

Cranberry orange muffins: tart fresh cranberries and bright orange juice in a tender, lighter muffin made with yogurt instead of butter. A wholesome breakfast or brunch bake, with optional nuts for crunch.

These delicious pretzels are made with whole wheat flour. Boiling the risen pretzels in boiling soda water ensures them to be evenly browned during the baking, and sprinkle with some fennel seeds and sea salt flakes after egg wash to enhance the flavor. Serve with any your favorite mustard. We love dijon, whole grain and balsamic-fig mustard especially.

Lighter cocoa brownies sweetened with liquid sweetener and applesauce instead of excess sugar, delivering chocolate satisfaction with a tender cake-like crumb.

Tender chocolate muffins made with applesauce instead of extra fat. Warming spices and optional raisins turn breakfast into a treat that feels indulgent but sneaks in fruit.