Quick Breads

pancakes, muffins, brownies, etc.

Recipe Wednesday: Whole Grain Strawberry Banana Bread

Whole grain flour balances and supports the sweetness of the bananas and strawberries. The crumb remains light, buttery and flavorful, and the crust crisps nicely in the oven. ..

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Recipe Wednesday: Baked Whole Grain Cinnamon Sugar Donuts

These whole-grain baked versions are a breakfast treat you can feel pretty great about. They have a tender, cake-y crumb that pairs perfectly with coffee. Whole Grain flour adds a subtle substance, but doesn’t overwhelm the flavor….

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Recipe Wednesday: Marathoner’s Seeded Banana Bread

This moist banana bread is packed full of sweet fruit flavor and nutty whole wheat nutrition – and better yet, no added sugar. It’s a good energy booster after a long run or a hike…

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Recipe Wednesday: Whole Grain Irish Soda Bread

It’s almost St. Patrick’s Day, a day for feasting on corned beef, colcannon, and soda bread! This whole-grain version of the popular quick bread is similar to what it originally tasted like, before the advent of processed all-purpose white flour.:…

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Recipe Wednesday: Pumpkin Tea Cake

This pumpkin tea cake is everything you would want a pumpkin bread to be – moist, spicy, and full of rich pumpkin flavor. It’s also easy to put together for rainy day afternoon tea:…

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100% Whole Grain Oat and Currant Scones

This recipe was create by Oliveto Pastry Chef Jenny Raven and it is a very popular scone in the cafe. For the cafe she makes it with our Hard White Winter Wheat flour, which is available in bulk at a number of stores. Here we make it with our Hard Red Winter Wheat Flour and we love the nutty flavor it gives the scone while the butter and buttermilk keep the texture light. This recipe…

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Seasonal Fruit Buckle

With all the amazing stone fruit available at the farmers markets right now we had to find an easy way to use it all up. A buckle is a simple classic that is forgiving and…

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Recipe Wednesday: Carrot Cake Cupcakes with Maple Cream Cheese Frosting

Delicious carrot cake cupcakes made with hard red winter wheat, topped with a maple-cream cheese frosting!

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Deluxe Double-Chocolate Cookies

We used the recipe from the Tartine cookbook (sold at most local bookstores) by the great Elizabeth Prueitt and Chad Robertson (owners of Tartine Bakery & Bar Tartine in San Francisco, CA). These cookies are rich, intensely chocolate and are a great example of how our Hard Red Winter Wheat Flour can be…

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100% Whole Grain Chocolate Chip Cookies

The I-can’t-believe-it’s 100%-whole-grain Chocolate Chip Cookie Recipe…

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