713 wholemeal recipes

Phyllis's avocado quick bread with mashed ripe avocado, sour milk, pecans, and a mix of unbleached and whole wheat pastry flour. Faintly green, tender, and a clever way to use up an over-ripe avocado.

Granny's chicken and sausage gumbo, built on a deep brown roux and loaded with okra, smoky sausage, and tender chicken. Thickened twice with okra and file, simmered low, and ladled over hot rice.

Mystery bread made with three flours, fruit juices instead of sugar, crushed aniseed, orange zest, and cinnamon. A fragrant yeast bread with a crispy golden crust and a subtly sweet, complex crumb.

Freshly ground spice blend with turmeric, coriander, cumin, and cardamom, toasted in a pan until fragrant. Make your own curry powder in five minutes and never go back to the jar.

Warm turkey and sweet potato salad tossed in a creamy tarragon mustard dressing with peppery watercress and butter lettuce. A hearty, satisfying way to use leftover turkey.

Vegan banana bread made with soft tofu, whole-wheat flour, maple syrup, and poppy seeds. No eggs or dairy. Food processor method makes mixing fast and hands-off.

This scrumptious Irish cake is so tasty, the boiled raisins and currants with butter give the cake great texture and flavor.

Potato-tomato bisque with rehydrated sun-dried tomatoes, corn, celery, and thyme in a half-pureed base thickened naturally with blended potatoes and low-fat milk. A creamy, low-fat soup with concentrated tomato flavor.

Low-fat chocolate Bundt cake made with russet potato and yogurt for incredible moisture, whole wheat flour, and whipped egg whites. No butter, no egg yolks, all richness.

Classic oatmeal cookies made lighter with sunflower oil and a touch of whole wheat flour. Cinnamon-spiced with chewy texture at just 62 calories per cookie.

These citrus honey cookies are so buttery and citrus taste, they are so delicious. Make them every year before Thanksgiving and Christmas, always a big hit, everyone loves these cookies.

Chunks of apples and buttermilk make these cupcakes incredibly moist and delicious. Use most whole wheat flour, some vegetable oil and some butter to make these cupcakes a lot healthier without losing any great flavor and texture.

Chunky game day salsa with pureed chickpeas, tomatoes, cucumber, celery, green chiles, cilantro, and lime. A thick, scoopable, protein-packed dip that makes 16 servings with zero cooking.

Buttery spiced fig thumbprint cookies, tender brown-sugar dough rolled in a crunchy flax-sugar coating and filled with jammy fig preserves. Warm cinnamon and nutmeg make them a standout on the holiday cookie tray.

East Indian curry chicken from scratch, very mild.

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.