Recipes with whole-wheat flour
1,373 recipes
Carrot Cake (Whole Wheat)
Much healthier than your regular cake, but still tastes delicious.
Joyce's Cinnamon Raisin Bread
Bread machine cinnamon raisin bread with whole wheat flour, buttermilk, and vital wheat gluten. Hearty, soft, and loaded with cinnamon throughout every slice.
Saucy Apple Bread
Apple bread made in a bread machine with apple cider, applesauce, diced Granny Smith apples, and walnuts. Triple apple flavor in a honey-sweetened loaf with crunchy nut bits.
Ricotta Cheese Poundcake
Ricotta cheese pound cake made with a blend of whole wheat and all-purpose flour, brown sugar, lemon zest, and nutmeg. The pureed ricotta creates an incredibly moist, dense crumb.
Spinach, Ricotta, Herbs & Pine Nuts Stuffed Challah
This challah is not just bread, but also stuffed with spinach, ricotta, herbs and pine nuts, which gives the challah amazingly delicious filling and flavor.
Blue Corn Sopapillas
Blue corn sopapillas made with whole wheat flour, blue cornmeal, yeast, and honey. Rolled thin and fried until puffy and golden, these New Mexican pillows of dough are irresistible drizzled with honey.
Moist Whole Wheat Cranberry Bran Bread
Whole wheat cranberry bran bread folds chopped cranberries, raisin bran cereal, and orange juice into a moist, high-fiber quickbread loaf. Freezes well, perfect for breakfast or snacks.
Good Karma Schawarma
Homemade chicken shawarma: yogurt-marinated thigh meat layered with spinach and roasted red peppers, baked into a stacked loaf, sliced thin, and served on fresh chapati flatbread with tzatziki.
Cabbage & Dumpling Soup
Hearty cabbage soup with homemade tofu and whole-wheat dumplings, seasoned with soy sauce and bay leaf. A cozy, plant-based bowl ready in one hour.
Rhubarb Lemon Tofu Pie
Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.
Rhubarb Lemon Tofu Pie
Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.
Apple-Cinnamon Oat Pancakes
Hearty whole wheat pancakes with oats, applesauce, and cinnamon, studded with walnuts. Light and fluffy with substance that keeps you full until lunch.
Fantastic Fruit Muffins
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.
Almond Breakfast Round
Layers of enriched yeast dough twisted with spiced almond filling create a stunning centerpiece bread that's perfect for holiday brunches and special breakfasts.
Artichoke Tomato Alfredo
Dairy-free artichoke and tomato sauce over pasta with fresh basil, garlic, and soy milk. A light vegan-friendly twist on classic Alfredo.
Microwave Doggie Biscuits
Homemade microwave dog biscuits made with whole wheat flour, oats, cornmeal and beef bouillon. No oven required, no preservatives, and tail-wag approved. A pantry-staple treat for your pup.
Much healthier than your regular cake, but still tastes delicious.
Bread machine cinnamon raisin bread with whole wheat flour, buttermilk, and vital wheat gluten. Hearty, soft, and loaded with cinnamon throughout every slice.
Apple bread made in a bread machine with apple cider, applesauce, diced Granny Smith apples, and walnuts. Triple apple flavor in a honey-sweetened loaf with crunchy nut bits.
Ricotta cheese pound cake made with a blend of whole wheat and all-purpose flour, brown sugar, lemon zest, and nutmeg. The pureed ricotta creates an incredibly moist, dense crumb.
This challah is not just bread, but also stuffed with spinach, ricotta, herbs and pine nuts, which gives the challah amazingly delicious filling and flavor.
Blue corn sopapillas made with whole wheat flour, blue cornmeal, yeast, and honey. Rolled thin and fried until puffy and golden, these New Mexican pillows of dough are irresistible drizzled with honey.
Whole wheat cranberry bran bread folds chopped cranberries, raisin bran cereal, and orange juice into a moist, high-fiber quickbread loaf. Freezes well, perfect for breakfast or snacks.
Homemade chicken shawarma: yogurt-marinated thigh meat layered with spinach and roasted red peppers, baked into a stacked loaf, sliced thin, and served on fresh chapati flatbread with tzatziki.
Hearty cabbage soup with homemade tofu and whole-wheat dumplings, seasoned with soy sauce and bay leaf. A cozy, plant-based bowl ready in one hour.
Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.
Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.
Hearty whole wheat pancakes with oats, applesauce, and cinnamon, studded with walnuts. Light and fluffy with substance that keeps you full until lunch.
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.
Layers of enriched yeast dough twisted with spiced almond filling create a stunning centerpiece bread that's perfect for holiday brunches and special breakfasts.
Dairy-free artichoke and tomato sauce over pasta with fresh basil, garlic, and soy milk. A light vegan-friendly twist on classic Alfredo.
Homemade microwave dog biscuits made with whole wheat flour, oats, cornmeal and beef bouillon. No oven required, no preservatives, and tail-wag approved. A pantry-staple treat for your pup.
