10,000 sake recipes

Homemade whole wheat tortillas made with a blend of whole wheat and all-purpose flour, cooked on a dry griddle. Soft, pliable flatbreads with a nutty flavor ready in 20 minutes.

Vegan date nut muffins made with whole wheat flour, wheat germ, molasses, and apple juice instead of eggs. Hearty, naturally sweetened bran muffins with walnuts and lemon zest.

Pistachio-almond biscotti drizzled with dark chocolate: crunchy, twice-baked Italian cookies packed with two kinds of nuts. Coffee's best friend and a gift-tin classic.

A tender bread with a slight orange taste. Excellent plain, toasted or for sandwiches.

A basic, but delicious soda bread made with seedless raisins. Tastes great plain or toasted.

Moist beet nut bread with shredded beets, warm cinnamon, nutmeg, and crunchy chopped nuts. Think zucchini bread's earthy, ruby-colored cousin baked into a tender loaf.

Blue corn muffins studded with cranberries and sweetened with honey. Finely ground blue cornmeal gives these a striking purple-gray color and earthy, nutty flavor.

Rhubarb-apple bread with tart rhubarb and sweet apples in a spiced quick bread with cinnamon, cloves, and chopped nuts. Makes two loaves that keep for 10 days refrigerated.

Paper-thin lemon cookies sliced from refrigerated dough, loaded with fresh lemon zest and juice. A crisp, buttery slice-and-bake cookie that spreads into translucent wafers with caramelized edges.

Blueberry-apple muffies are bite-sized drop muffins packed with fresh blueberries, minced Granny Smith, buttermilk, and cinnamon. Baked on a sheet pan in just 8 minutes for tender, two-bite breakfast treats.

Moist zucchini bread packed with crunchy walnuts, plump raisins, and warm cinnamon spice. This easy quick bread turns garden zucchini into tender loaves perfect for breakfast or snacking.

Light brownies made with brown sugar, one egg, chocolate chips, and just a third cup of butter. Chewy, fudgy, and lower in fat than traditional recipes.

Vietnamese sesame cookies (bánh mè) with toasted sesame both ground into the dough and pressed onto the tops. Crisp, nutty, and sealed with an egg-wash gloss.

Honey oat biscotti with rolled oats, cinnamon, and chopped nuts, twice-baked until dry and crunchy throughout. Sweetened with honey instead of sugar.

Toasted coconut rum banana bread with dark rum, almond extract, and a cup of toasted coconut. Tropical, moist, and rich with a boozy warmth in every slice.

Walnut quick bread with cinnamon and a tender crumb, no yeast needed. Served sliced with honey-whipped cream cheese for a breakfast loaf or afternoon snack.