Whole Wheat Recipes

California Melt "This whole wheat recipe offers a delicious healthy lunch".

INGREDIENTS:

4 slices whole-grain bread, lightly toasted

1 avocado, sliced

1 cup sliced mushrooms

1/3 cup sliced toasted almonds

1 tomato, sliced

4 slices Swiss cheese

DIRECTIONS:

Preheat the oven broiler. Lay the toasted bread out on a baking sheet. Top each slice of bread with 1/4 of the avocado, mushrooms, almonds, and tomato slices. Top each with a slice of Swiss cheese. Broil the open-face sandwiches until the cheese melts and begins to bubble, about 2 minutes. Serve the sandwiches warm.

Tortilla Pizza "One of my favorite whole wheat recipes. Quick, easy and delicious".

INGREDIENTS:

1 Whole Wheat Tortilla 2 tablespoon Olive Oil 1 tablespoon Tomato Sauce ½ cup of chopped onion and green pepper ½ cup of shredded low fat mozzarella cheese

DIRECTIONS:

Sautee chopped onion and green peppers in 1 tablespoon of olive oil. Remove from heat and set aside. Heat 1 tablespoon of olive oil in skillet. Add whole wheat tortilla and brown on both sides. Turn heat to low. Spread pizza sauce on tortilla. Sprinkle vegetables on top of sauce. Add shredded cheese. When cheese melts, remove the tortilla pizza from heat. Serve warm.

Honey Bran Waffles "Enjoy a few waffles for breakfast with this delicious whole wheat recipe".

INGREDIENTS:

1 1/2 cups 2% milk

1/3 cup unsalted margarine

1/4 cup honey

1 cup All-Bran

2 eggs or egg substitute

1 1/3 all purpose flour

1/4 cup honey flavored wheat germ

1 tablespoon baking powder

1/4 teaspoon salt

DIRECTIONS:

Preheat and grease waffle iron. Combine milk, butter and honey in a sauce pan. Cook over low heat until bubbles form around the edges of the pot. Remove from heat and stir in All-Bran. Let stand for 15 minutes. Beat eggs into bran mixture. Stir in flour, wheat germ, baking powder and salt. Pour about 1 1/4 cup onto to waffle iron. Bake until brown.

Good For You Cookies "This whole wheat recipe allows you to enjoy eating cookies without all the guilt."

INGREDIENTS:

1 cup margarine

1/2 cup honey

1 tablespoon molasses

2 tablespoons milk

1/2 teaspoon salt

1 egg

1 1/2 cup whole wheat flour

1 1/2 cup rolled oats

1/2 cup of chopped nuts

1 cup of coconut

1 cup raisins

DIRECTIONS:

Heat oven to 350 F. Lightly grease cookie sheets. In large bowl, combine margarine, brown sugar, honey, molasses, milk, salt and egg; blend well. Stir in remaining ingredients. Drop by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake at 350 F for 12 to 14 minutes or until golden brown. Cool 1 minute and remove from cookie sheet.

Whole Wheat Muffins "Great for breakfast or anytime. This whole wheat recipe is a Must Try!".

INGREDIENTS:

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup white sugar

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1/3 cup vegetable oil

1 egg

DIRECTIONS:

Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Honey Multigrain Bread "If you have a taste for homemade bread, you'll love this whole wheat recipe".

INGREDIENTS:

3/4 cup cornmeal

3 3/4 cups water

1 tablespoon salt

3 tablespoons olive oil

1/4 cup honey

3 (.25 ounce) packages instant yeast

1 cup rye flour

1 cup whole wheat flour

8 cups unbleached flour

DIRECTIONS:

In a small saucepan, combine the cornmeal and water. Bring to a boil and cook for 5 minutes. Pour into a large mixing bowl. Stir in salt, oil and honey; let cool until lukewarm. In a large bowl, combine the cooled cornmeal mixture with the yeast, rye flour, whole wheat flour and 4 cups unbleached flour; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Allow dough to rise 30 minutes, or until doubled. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 40 minutes, or until bottoms of the loaves sound hollow when tapped. Remove from pans and allow to cool on a wire rack.

Whole Wheat Drop Biscuits "This whole wheat recipe makes grandmas biscuits a little healthier".

INGREDIENTS:

1 cup whole wheat flour

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/4 cup canola oil

3/4 cup unsweetened soy milk

DIRECTIONS:

Preheat the oven to 450 degrees F (220 degrees C). Stir together the whole wheat flour, all-purpose flour, baking powder, and salt. Combine the oil and soy milk in a measuring cup. Pour into the dry ingredients all at once, and stir just until the dough pulls away from the sides of the bowl. Drop by heaping spoonfuls onto a baking sheet. Bake for 8 to10 minutes in the preheated oven, until the biscuits are browned on the top and bottom.

Whole Wheat Oatmeal Cookies "This whole wheat recipe offers a yummy oatmeal cookie".

INGREDIENTS:

1 cup sifted whole wheat flour

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cup butter, softened

1 1/2 cups brown sugar

1 egg

1/4 cup water

1 teaspoon vanilla extract

3 cups rolled oats

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the whole wheat flour, salt and baking soda; set aside. In a medium bowl, cream together the butter and brown sugar until light and fluffy. Stir in the egg, water and vanilla. Mix in the flour mixture, then stir in the oats. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart. Bake for 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.