33 wheat recipes

Whole wheat croissants: shortcut laminated dough with butter folded into whole wheat pastry flour, then rolled into 24 flaky crescents. Simplified version of the classic French viennoiserie.

Enjoy wholesome Whole Wheat Orange Cookies with zesty orange flavor and a cinnamon-sugar finish. Easy recipe, ready in under 30 minutes!

Cream of Wheat pancakes mix farina cereal into pancake batter for hearty, slightly nutty breakfast pancakes with extra body and a subtle wheat flavor that holds up to syrup.

A very clean and fresh traditional middle-eastern salad.

Learn how to make scrumptious pancakes with this simple recipe that uses whole wheat flour and buttermilk.

Wholesome whole wheat berry muffins with cranberries or blueberries, naturally sweetened and fiber-rich for a hearty breakfast that actually keeps you full.

Two-ingredient whole wheat biscuits combine homemade wheat quick mix with milk for a quick rolled biscuit baked golden in 15 minutes. The 2-ingredient pantry biscuit shortcut.

You can make these quick and delicious wheat pancakes for breakfast, lunch or even dinner!

Make breakfast fun again with these delicious waffles that pretty much go with anything!

Whole wheat chocolate chip cookies made lighter with canola oil, egg whites and whole wheat pastry flour. Chewy, lower-fat cookies with all the chocolate and none of the heaviness.

These parmesan and olive oil crackers are so delicious and packed with goodness. Make sure to bake enough, because everyone can't get the hands off these yummy crackers.

Almost Whole Wheat Choco Banana Peanut Cookies recipe

Whole Wheat Oatmeal Chocolate Chip Cookies - the Best recipe

It's hard to resist these addictively delicious cookies. Oats, shredded wheat, and dates add extra goodness. Feel free to use half whole wheat flour and half all-purpose flour. The result is as yummy.

Homemade whole wheat crackers made with just flour, cream, sugar, and salt. Rolled paper-thin and baked until crisp and golden. Simple, buttery, and snackable.

Three-ingredient barley flour pie crust for gluten-sensitive bakers. Press it in with your fingers for a tender, nutty base that bakes up crisp without rolling or chilling.