1,710 whole wheat flour recipes

Whole wheat blender waffles made from whole wheat berries (the grain), soy milk, applesauce and egg substitute. Vegan, dairy-free, fiber-rich, and ground fresh in a blender for the freshest possible flour.

This delicious savory onion tart is tasty, creamy, and absolutely delicious, a great way to impress your family or your guest.

Lightly sweetened blueberry oatmeal muffins made with whole grains and a little oil instead of butter. A wholesome breakfast muffin packed with fresh blueberries, mixed by the classic lumpy-batter method.

I used the whole wheat flour, 2 eggs, and my bread was very fluffy and delicious.

Chocolate chip pumpkin cookies turn out cakey-soft with bittersweet chips melting into a spiced pumpkin batter. The whole batch comes together in one bowl with no chilling required.

Looks great, tastes great. It is best to place it on a cookie sheet covered with foil in case there is any boil over when baking. This is a restaurant quality recipe, absolutely yummy.

Enjoy the taste of pumpkins with this scrumptious cookie that is perfect for a snack in between meals.

Applesauce oat bran muffins with egg whites instead of whole eggs for a lower-cholesterol breakfast bake. High-fiber, lightly sweetened with brown sugar, and ready in 40 minutes.

Deliciously moist banana nut muffins are great for breakfast. Easy to make, and freeze well. For a even healthier version, use half whole wheat flour to replace half all-purpose flour.

Make your own Matzo bread for use in recipes, or as a low-sodium cracker with great crunch. Perfect for scooping up hummus or dips.

This cheesy and tasty sour cream mushroom quiche can be served as a main course or an appetizer.

Deliciously moist zucchini bread. Great for breakfast or snack with tea or coffee. You can use half whole wheat flour and half all-purpose flour to make this yummy bread even healthier.

Blueberry bran muffins: high-fiber, low-fat breakfast muffins made with All-Bran cereal, brown sugar, fresh or frozen blueberries, and warm cinnamon. A wholesome make-ahead breakfast staple.

Protein pancakes blend whole-wheat flour, bran, ground oats, and soy flour for a fiber-packed stack with 14 grams of protein per serving. Hearty, nutty, and built to keep you full past lunch.

Barley-amaranth waffles built on whole-grain alternative flours with no wheat. Nutty, slightly sweet, vegetarian-friendly waffle batter doubles as pancakes for a high-fiber breakfast.

Famous peach pound cake folds fresh chopped peaches and sour cream into a buttery, vanilla-almond pound cake batter baked in a tube pan until golden and tender-crumbed.