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Whole Wheat Chocolate Chip Cookies Recipe

Whole Wheat Chocolate Chip Cookies

About three years ago my family took the plunge and left white flour behind. We have switched from using white flour to using only   flour. It’s been a slow process, I began with exchanging portions of white flour for wheat in recipes that called for all purpose flour. This slow change allowed our palates time to get used to the change in flavor and texture. Now we use almost 100% whole wheat in all our recipes. Most people who prefer the taste and texture of white flour, will be surprised that these   are made from 100% whole wheat flour. In fact my neighbor told me, “I think these are the best chip cookies I’ve ever eaten!” I adjusted this recipe from an old church   from my childhood. These have definitely become a family favorite, but we try not to make them too often, you can’t just eat one!

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Whole Wheat Cornbread Recipe

Whole Wheat Cornbread

We love in our household. I liked that this recipe called for flour. I think it makes the cornbread turn out a little less moist, and more crumbly. But definitely still wonderful - especially slathered with butter! I got the recipe right from the back of the Bob’s Red Mill cornmeal package. We ate this with some delectable Lentil Curry Vegetable Soup, yum!

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Whole Wheat Blueberry Pancake Recipe

Posted by Jenni Burns Categories: Breakfast, Recipes, Fruit, Grains, America,

Whole Wheat Blueberry Pancakes

My kids love it when they hear the Vita-Mix (a high powered blender) grinding wheat in the morning because they know that it probably means I am getting ready to make ! These whole wheat pancakes are delicious. If you are used to white flour pancakes you will be surprised to see how moist and flavorful these taste. I altered this recipe from one of my favorite cookbooks, “The Joy of Cooking,” by Irma S. Rombauer and Marion Rombauer Becker. I hope you enjoy them as much as we do!

 

Whole Wheat Blueberry Pancakes

INGREDIENTS:

  • 3 cups whole wheat flour
  • 2 teaspoons salt
  • 3 1/2 teaspoons baking powder
  • 6 tablespoons sugar (optional-I leave this out)
  • 1 tablespoon cinnamon
  • 2 1/2 cups milk
  • 3 eggs (lightly beaten)
  • 6 tablespoons melted butter
  • 1 cup blueberries

DIRECTIONS:

  1. Sift the dry ingredients into a large bowl.
  2. In a separate bowl mix together wet ingredients. Pour wet ingredients into flour mixture and stir well. Add blueberries and stir until mixed into the batter.
  3. Scoop batter out with a 1/4 cup measure and pour onto greased skillet in rounds.
  4. Cook on one side until bubbly, flip and cook until golden brown.
  5. Slather on the butter and 100% maple syrup and enjoy!

This recipe should make around 18-20 pancakes.

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