Whole Wheat Flour

Wheat germ, the nutrient-rich heart of wheat kernels, gives these cookies their hearty, nutty crunch while also keeping them tender and crumbly. You can often find wheat germ in the bulk bin aisle of the grocery store, but toasted rolled oats or ground flax can be used in its place for a similar texture. These cookies are ideal for making in advance, as their flavor and texture improve after a few days. The butter and milk can be substituted with plant-based alternatives without sacrifice, so make them vegan if you want.

Miso and 100% whole wheat flour add salty-nutty complexity to this super tender crumb cake.

Chef Josh McFadden’s crazy-simple yogurt flatbreads from Bon Appetit’s August 2015 issue inspired this whole-grain version.

For a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.

Like the song of summer, but pancakes.

Earthy, nutrient-rich whole grain flours give this classic banana loaf cake recipe some added personality.

You can use only all-purpose flour for this scones recipe if you’d like, but going 50/50 with whole wheat produces a nice nuttiness that complements the cheese and walnuts.

Re-create Hot Pie’s iconic farewell gift to Arya in honor of your favorite show, Game of Thrones. Be sure to print out the wolf template on an 11x17" sheet and see other GoT-inspired recipes!

This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. 

This energy-sustaining bread makes beautiful toast.

You can make these blueberry muffins with just all-purpose flour, but using whole wheat too gives them a heartier, nuttier flavor. 

Energy-packed flaxseed and protein-rich chia seeds give these flapjacks a lot more staying power.

When we're done with this pumpkin cake recipe, we like to serve it with a drizzle of maple syrup over the frosting.

Make sure your eggs and coconut oil are at room temperature for this pumpkin bread recipe: Cold eggs can make the oil seize, making the batter uneven.

Grinding half of the walnuts into the streusel makes for extra tender, buttery muffin tops.