479 wholemeal flour recipes

.

Whole wheat apple coffee cake with currants, toasted walnuts, apple butter, and warm spices. Made lighter with egg whites and canola oil, topped with a sugar crust.

Cherry clafouti with Bing cherries and kirsch baked in a light custard made with whole-wheat flour and evaporated skim milk, served warm in individual ramekins.

Rub the steak with a mixture of ancho powder, cocoa, and cinnamon, cook it in a hot skillet, and serve the succulent steak with a refreshing coleslaw and some warm tortillas.

Try these fruit cake bars instead of fruit bread, they are very handy and delicious, also they are great gifts at Thanksgiving or Christmas!

Whole wheat-dredged chicken breasts pan-seared in olive oil and butter, finished with a quick port wine pan sauce. An elegant, low-fuss dinner ready in under an hour. Serve over rice with steamed Swiss chard.

Vegan whole wheat zucchini banana bread sweetened only with banana, raisins, and grape juice concentrate. No added sugar, no oil, no eggs in this moist quick bread powered by fruit and cinnamon.

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.

Spice walnut cake marries toasted walnuts with whole-wheat pastry and barley flours, warm cinnamon and clove, then soaks in a fresh orange syrup after baking. A healthier Greek-inspired karydopita.

Healthy breakfast bran muffins with carrots, walnuts and dried fruit.

Thursdays at The Dove's Nest means Potpie Day, and our customers start calling early in the morning to reserve one in case we run out before they get seated. Most tell us that it's the best chicken potpie they have ever tasted.

Every time I follow every step of this recipe, and the brownies are really good, I have never changed one thing. So nice.

Delicious and crisp cookies, all my family love these cookies!

Wholesome layered bar cookies with a tahini-oat-almond crumb crust and a cocoa filling made from tofu, ricotta, and maple syrup. Sweetened naturally and full of fiber.

Vegan tofu bourguignon with red wine-marinated baked tofu, sauteed mushrooms, and a rich thyme-tarragon gravy. A plant-based twist on the French classic, served over pasta or rice.

Savory crepes filled with wine-braised leeks, shiitake mushrooms, and herbs, topped with a rich red wine mushroom sauce. An elegant vegetarian main that impresses.