592 whole wheat recipes

Inspired by the fresh peach tart recipe I made a few days ago, yesterday came out this fresh peach and plum tart recipe. This time I used a lot both freshly seasonal peaches and plums, and also made a 11-inch tart to satisfy my fruit tart craving. It came out beautiful and delicious, definitely the kind of dessert that I love to have in summer!

Very healthy recipe, take care of your own bodies, keep healthy!

Pantry-friendly vegetable salad made from canned green beans, baby carrots, and beets, tossed in a lemon-tarragon vinaigrette with fresh cucumber and green onions.

These lovely latkes are made with zucchini and potato which are both in season, they are so tasty, served with homemade fresh Tzatziki, it can be a side dish or even a light dinner!

This bread can either accompany or replace the Southwestem breakfast staple of refried beans topped with cheese or wrapped in a flour tortilla.

No need for Bisquick, this single skillet breakfast pie is quick, easy make from scratch and perfect for two.

Versatile yeasted bread dough that bakes into two loaves or shapes into Parkerhouse and cloverleaf rolls. Make-ahead friendly with overnight refrigeration option.

Peanut butter crunchies are soft peanut butter cookies rolled in crushed wheat flakes before baking for a crackly, toasty-crunchy exterior. A retro lunchbox classic with a textural twist.

Southern-style peach cobbler with brown sugar, cinnamon, and lemon-kissed peaches under a tender drop biscuit topping. Half whole wheat flour gives the crust nutty depth.

By using most whole wheat flour and olive oil makes this German plum cake much healthier but still tastes super moist and delicious.

Using most whole wheat flour and olive oil makes these muffins a lot healthier without losing any deliciousness. Super chocolaty, moist, and addictive, not only kids love it, but grown-ups also can't resist these yummy treats.

Found the original recipe in foodnetwork magazine "The Chocolate" issue. I changed a few things according to my own taste and this decadent chocolate babka only lasted about half day at our counter.

Fat-free multigrain pancakes with whole wheat flour, cornmeal, oatmeal, and a tangy buttermilk-sour cream base. A high-fiber breakfast that beats heavy diner pancakes.

Vegetarian moo shu with bok choy, bean sprouts, mushrooms, and crumbled tofu stir-fried in sesame oil, rolled in Chinese pancakes with hoisin sauce.

Bread machine multigrain bread with Grape Nuts cereal, seven grain mix, honey, and applesauce. Crunchy, nutty, and naturally sweetened with real texture.

A good way to use up your leftover bread with this garlicky roasted tomato and onion soup! Tons of roasting flavours brings the soup to another level.