If Whole-Grain Goodness has sparked your interest in baking (in the oven or on the griddle) with whole grains, these recipes will give you more opportunity to use the new flours in your pantry.
To learn more about whole-grain flours, read our glossary.
Not your usual chocolate chip cookie, this sophisticated take from chef Matt Dillon uses buckwheat flour together with all-purpose flour; there are no eggs, and in place of the usual chips, cacao nibs.
A classic combination of buckwheat and all-purpose flour together with a high ratio of eggs and lots of milk, creates the batter for these delicate crepes. This is the recipe Martha uses for her annual brunch.
Just as delicious as your usual flapjacks but altogether more virtuous, these fiber-rich pancakes are ideal for a leisurely breakfast or brunch.
Corn muffins get a candied-ginger twist in this flavorful recipe from Maury Rubin of Birdbath Bakery. His recipe combines coarse cornmeal with all-purpose flour and oat flour for a tender crumb.