3,039 wheat recipes

Lighter zucchini bread made with whole-wheat flour, egg whites, and applesauce instead of oil, spiced with cinnamon and nutmeg, and studded with walnuts. Low-fat, kid-approved, and bakes into two adorable mini loaves.

Love the combination of buckwheat and whole wheat flour. These pancakes are not too sweet, buttermilk and milk add some creaminess. Blueberries give the extra zing, absolutely delicious!

Chocolate cookies can be both tasty and healthy, these low fat and low calorie chocolate cookies will please you.

Pissaladiere-style pizza with caramelized leeks, roasted eggplant, roasted peppers, capers, basil, and balsamic vinegar on a homemade whole wheat crust. Vegan-friendly.

This is one of the best butternut squash casserole I have ever made. There were lots of flavors and textures going on. We made half of the recipe, I added some buttermilk powder into milk to make the buttermilk and used the dried thyme, otherwise followed the recipe exactly. It came out cheesy, sweet and tasty, but not too feeling heavy or rich afterwords, definitely a keeper!

Smoky chipotle pepper in adobo sauce adds delicious smokiness and slightly heat to the cheesy and tasty quesadillas. Easy to make, and these warm quesadillas are great for a quick lunch or supper.

Moist and flavorful bread topped with marinated artichoke hearts, black olives, sun-dried tomatoes and fresh red chili peppers, shaped and baked in a casserole dish. It's delicious all by itself.

Whole wheat noodle casserole with sauteed mushrooms, sunflower seeds, yogurt, and cheese topped with breadcrumbs. A crunchy, creamy vegetarian bake.

Christmas spice cookies: rolled-and-cut holiday cookies with ginger, cloves, nutmeg, allspice, and molasses. Soft or crunchy depending on bake time. Makes four dozen.

This delicious breakfast sandwich takes no time to make, and it has all the nutritions you need before lunch. No excuse to skip your breakfast.

Lebanese tabbouleh herb salad heavy on fresh parsley and mint, fine bulgur, lemon and olive oil. Served on romaine leaves, the proper Middle Eastern way.

Vegetarian supreme pizza on whole wheat crust loaded with steamed spinach, zucchini, artichoke hearts, mushrooms, and fresh tomatoes. No cheese, all vegetables.

Baked turkey empanadas with a flaky cornmeal crust filled with cubed turkey, cheddar cheese, and green chilies. A great way to use leftover turkey.

Essential kitchen measurement equivalents: volume conversions, metric weight, product equivalents by pound, standard can sizes, and cooked-to-dry ratios for rice, pasta, and meat.

Start off your baking this Spring with these delicious cookies that are perfect with a cup of tea or coffee.

A vegan broccoli quiche with a silky tofu filling in a wholesome oat and whole wheat crust. Egg-free, dairy-free, and packed with vegetables for a plant-based brunch or light dinner.