1,312 wholemeal recipes

Crispy Rice Krispies meet sharp cheddar and whole wheat flour in these addictive bite-sized cheese crackers. Golden, crunchy, and gone in minutes at any gathering.

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.

Grilled chicken quarters marinated overnight in a honey-teriyaki glaze with sherry, garlic and ginger. Basted and turned on the grill until burnished and sticky. Backyard barbecue at its best.

Adorable spiced cider "bugs" made from dried orange halves filled with brown sugar, cinnamon stick legs, clove eyes, and a nutmeg head. Drop into hot cider for a festive holiday drink.

Country honey mustard dip made with whole-grain mustard, honey, sour cream, and salad dressing. A creamy, sweet-tangy four-ingredient dip for chicken fingers, pretzels, or vegetables.

Old-fashioned spiced peaches preserved whole in a brown sugar and vinegar syrup with cinnamon, cloves, and allspice. A Pennsylvania Dutch canning tradition.

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.

Baked chicken with basil, marjoram, oregano, and garlic in a lemon-Worcestershire herb sauce. Skinless pieces roast in the pan sauce for golden, flavorful results.

Chicken Provencal braised with marjoram and topped with sauteed eggplant, cherry tomatoes, and ripe olives. A rustic French one-skillet dinner full of Mediterranean flavor.

Chewy homemade bagels from scratch with just 5 ingredients: whole wheat flour, yeast, honey, salt, and water. Boiled then baked with your favorite toppings. From counter to table in about an hour.

Broiled chicken halves basted in honey-mayonnaise glaze with paprika and onion. The mayo keeps the meat juicy while the honey browns the skin golden and crisp.

Roasted red pepper spread made with just peppers, garlic, olive oil, whole wheat bread, and salt. Smooth, smoky, and perfect on crackers or toasted bread as an appetizer.

Traditional Mexican pozole with slow-simmered pork loin and canned hominy in a simple garlic broth. Five ingredients, big flavor, and endlessly customizable with toppings.

Lots of onion and garlic flavor in the hearty main dish soup. This version is low in fat.

Cream chicken soup with rivels and rice in a rich broth of whole milk, heavy cream, and chicken stock. An old-fashioned Pennsylvania Dutch-style comfort bowl.