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Go-To Whole Grain Recipes

January 31, 2014 by Aliesha

I post a lot of recipes made with whole grains, so I thought today I’d share which ones are my “go-to,” all-time-favorite whole grain recipes! These are the recipes I make over and over again and feel totally comfortable making for company, taking to potlucks or family gatherings, or giving to friends.

Best Loaf Bread

Foolproof Whole Wheat Bread
I love making this bread and it really is foolproof (as long as you remember the yeast!). This is a great recipe to start with if you’re new to making yeast breads. It’s absolutely delicious and so healthy for you!

Best “Company” Bread

Rosemary Peasant Bread
Great for company and for holidays, this bread is easy enough to make on a regular basis too! We love, LOVE this bread and everyone we’ve made it for has liked it as well.

Best Biscuits

Whole Wheat Whipping Cream Biscuits
I make biscuits to go with dinner quite often, and this is my favorite recipe.

Best Cornbread

Whole Grain Cornbread
This cornbread is delicious paired with chili, ham soup, gumbo or jambalaya, pinto beans & rice, and many more meals! It’s really fast to make.

Best Pancakes

Whole Wheat Pancakes (with optional Strawberry Sauce)
This is the recipe I turn to every time I make pancakes. They’re great topped with blueberry sauce (or just butter and honey) too!

Best Cookies

Real Food Chocolate Chip Cookies
For a dessert, these are pretty healthy. With natural sweeteners, coconut oil, and mostly whole wheat flour, these are a great way to satisfy your sweet tooth!

Best Pizza Crust

Whole Wheat Italian Herb Garlic Pizza Crust
We have pizza almost every week, and this is the crust recipe I always make. It has great flavor and pairs wonderfully with TONS of topping combinations!

Best Pie Crust

Whole Grain Pie Crust
When I make a pie crust, this is my go-to recipe. It’s light even though it’s made with whole grains. The recipe is great for sweet or savory pies!

Do you enjoy baking with whole grains as much as I do?

Whole Wheat Rosemary Focaccia Bread

January 14, 2014 by Aliesha

This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.

Until recently, I thought making focaccia bread would be complicated. I’ve learned that it’s actually very easy! At our home, we love rosemary, so this bread it just perfect. It’s a great side for pasta and for soaking up extra sauce.

You’ll want to start it mid-afternoon if you’re having it with dinner, but it also tastes good the following day. Try slicing it lengthwise and topping it with meat and cheese for an AMAZING sandwich.

Whole Wheat Rosemary Focaccia Bread
adapted from here

3 cups whole wheat flour, freshly ground
2 1/4 tsp. quick rise yeast (1 packet)
1 1/4 cups warm water
1 tsp. salt
3 Tbsp. fresh rosemary, chopped and divided
3 Tbsp. olive oil
additional oil for brushing
coarse sea salt

Grind wheat in the WonderMill.

In a mixing bowl, combine yeast and warm water and let sit until frothy (about 5 minutes). Add salt, 2 Tbsp. rosemary, olive oil, and flour. Stir to combine.

Turn dough onto a floured surface and knead until smooth and elastic (about 5 minutes), adding additional flour as necessary.

Coat mixing bowl with oil. Shape dough into a ball and place in mixing bowl, turning once to lightly coat with oil. Cover with a towel and let rise in a warm place for 30 minutes.

After the dough has doubled, punch down the dough. On a floured surface, shape dough into a rectangle that is 1 inch thick.

Transfer dough to a baking sheet (use parchment paper or grease the pan). Using your fingers, press holes into the dough in rows (about an inch apart). Sprinkle with 1 Tbsp. rosemary and coarse sea salt. Brush lightly with olive oil. Let rise for 20 minutes while oven is preheating to 350 degrees.

Bake the loaf for 30-35 minutes at 350 degrees until lightly golden brown.

Serve with herbs and dipping oil or butter.

Enjoy!

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For more of our family’s favorite recipes, click here.
This post contains an affiliate link to the grain mill I use and love!

Whole Wheat Maple Oat Scones

October 29, 2013 by Aliesha

There’s just nothing like a warm scone on a cool morning! These scones are very satisfying, thanks to the whole grains, and the have a slightly sweet taste. They also can be dairy-free.

These are easy to make for a delicious breakfast or snack!

Whole Wheat Maple Oat Scones
adapted from here

1 3/4 – 2 cups whole wheat flour, plus additional flour for dusting
1 cup old fashioned oats
1/2 tsp. salt
1 tsp. cinnamon
pinch of nutmeg
1 heaping Tbsp. baking powder
6 Tbsp. coconut oil (solid), or cold butter
1/3 cup pure maple syrup
3/4 cup milk, or almond milk if you’re dairy-free
sugar for sprinkling on top (optional)

Grind wheat in the WonderMill.

Preheat oven to 400 degrees and prepare a baking sheet with a silicone mat or parchment paper.

Combine flour (1 3/4 cup), oats, salt, cinnamon, nutmeg, and baking powder in a mixing bowl.

Add coconut oil (or butter), cutting in with a pastry cutter or knife/fork until mixture resembles small peas (see below).

Pour in maple syrup and milk and stir just until combined. Add up to 1/4 cup flour if needed to form dough into a ball.

Turn dough onto floured surface and quickly shape into a circle (1 inch high) without overworking the dough. Use a sharp knife to cut it into 8 wedges.

Carefully transfer the dough wedges to your prepared baking sheet using a floured spatula. Leave a little space between each scone on the baking sheet. Sprinkle with a little sugar if desired.

Bake for 25 minutes, until golden brown.

Cool slightly then move to a cooling rack.

Serve warm with butter!

*Freezing instructions: Flash freeze unbaked scones on a baking sheet, then wrap them individually. To bake, unwrap and place on a baking sheet (still frozen), then bake a few minutes longer than normal.

Enjoy!

Like this recipe? Follow me so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.

This post contains an affiliate link to the grain mill I use and love!

Go-To Whole Grain Recipes

Whole Wheat Rosemary Focaccia Bread

Whole Wheat Maple Oat Scones

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