674 whole wheat recipes

A bread machine wheat loaf packed with peanut butter AND roasted peanuts, sweetened with honey. Double the peanut flavor in every nutty, chewy slice.

Whole wheat muffins made with pureed anasazi beans, molasses, and carob. No butter, no oil, all blender. Moist, earthy, and packed with fiber and protein.

A flaky, tender pie crust made with a blend of whole wheat pastry flour and all-purpose flour, butter, egg yolk, and a splash of lemon juice. A healthier high-fiber crust that rolls out like a dream.

Traditional homemade seitan from whole wheat flour, washed to develop pure gluten and simmered in tamari, ginger and kombu stock. Classic plant-based meat substitute from scratch.

Store-bought cinnamon rolls can never compete with the ones that are made from scratch.

Granny Smith apple crumble with raisins and apple cider, topped with a cinnamon-oat whole wheat crumble. A rustic fall dessert that's bubbling hot in under an hour.

Vegan pecan spice cookies sweetened with maple syrup and barley malt. Whole wheat flour, chopped pecans, raisins, and warm star anise, cinnamon, and nutmeg. Dairy and egg free.

Yeasted apple crescents with a maple syrup whole wheat dough and a fresh apple and date filling. Make the dough overnight and bake golden, buttery rolls the next morning.

A steamed banana pudding cake made in a pressure cooker with whole wheat pastry flour, maple syrup, apple juice, and raisins. No eggs, no butter, no oil. Dense, moist, and naturally sweetened.

Dry veggieburger mix combines blender-cracked corn, brown rice, white rice, lentils, black beans, oatmeal, and whole-wheat flour into a shelf-stable pantry mix. Add water to make custom plant-based patties.

Buttermilk chocolate hazelnut cake bakes whole wheat pastry flour with cocoa, brown sugar, and a layer of toasted hazelnuts. Lighter, healthier chocolate cake with no butter and no whole eggs.

Broiled marinated tofu sandwich on whole wheat with toasted cumin, chili, oregano, white wine vinegar, and chili mayo. Pressed, marinated overnight, then broiled crispy.

Fantastic fruit muffins: low-fat whole wheat muffins with oats, pear, cranberry, and golden raisin. Prune puree replaces butter for natural moisture; egg whites keep them light and healthy.

The fruitiness and the nuttiness from apricot and walnut make these yummy treats taste even more delicious.

Orange zest and spices give these cookies fresh and tangy taste, they are delicious and healthy, a great recipe for your kids or holidays!

Whole wheat banana bread with no added fat - applesauce replaces butter and egg whites replace whole eggs. A wholesome, low-calorie loaf that stays surprisingly moist.