1,008 wheat recipes

Chicken Morocco with skinless thighs braised in stewed tomatoes, prune juice, diced prunes, and warm allspice. Served over fluffy bulghur for a North African weeknight dinner.

Crispy oven-baked fish fingers coated in toasted whole-wheat breadcrumbs, served with a tangy yogurt-Dijon dipping sauce. A healthier homemade take on the freezer-aisle classic.

Baked falafel balls loaded with sesame seeds, fresh parsley, and whole wheat flour for nutty flavor and extra fiber, with way less oil than traditional fried versions.

This goes wonderfully with mashed potatoes and your favorite vegetable! The leftovers taste good in a pita pocket.

Whole wheat oatmeal bread machine loaf sweetened with honey, apple juice, and orange juice concentrate. A hearty, no-knead bread with added vital wheat gluten for rise.

Five-grain bread baked in terra cotta flower pots with cracked wheat, rye, whole wheat, oatmeal, and rice. Honey and malt extract add natural sweetness to this rustic multigrain loaf.

Oat bran and fresh apple bread machine recipe with whole wheat flour, sunflower seeds, cinnamon, and honey. A hearty, fiber-rich loaf loaded with real grated apple.

Homemade whole wheat pita pocket bread with just four ingredients: whole wheat flour, yeast, honey, and water. Bakes in 5 minutes at high heat and puffs into perfect pockets.

Vegan oat waffles made with rolled oats, whole wheat flour, dates, and water. No eggs, no oil, no dairy. Blended smooth and cooked until crispy golden.

Shredded potatoes and whole wheat flour form sticky dough that gets shaped into dumplings and simmered until tender, then brushed with bacon grease and topped with crispy crumbled bacon.

Try something new for lunch with this scrumptious dish that's so easy to make, a caveman can do it!

A scrumptious, light snack that is perfect for the kids lunches!

Mujaddara: the humble, soul-satisfying Middle Eastern dish of lentils, rice, and bulgur, cooked with cumin and crowned with deeply browned onions. A hearty, protein-rich vegan meal made from pantry staples.

Lentil and wheat berry salad tossed with fresh vegetables and herbs in a fat-free red wine vinegar dressing. High-fiber, vegan, and endlessly customizable with whatever produce you have on hand.

Filled with fruits and fibers this flavorful two-and-a-half pound loaf provides the RDA for potassium in two half-round slices.

Loaded homemade granola with oat, wheat, and barley flakes, popcorn, nuts, seeds, coconut, and dried fruit. Honey-baked with maple flavoring for crunchy, customizable clusters.