• Whole Grain Oat Rolls

    How to make Whole Grain Oat Rolls

    Yield: 9 rolls

    Prep Time: 20 minutes

    Cook: 2 hours 10 minutes

    White whole wheat flour works best here because you get all the nutrition of whole wheat without all the dense texture and intense wheat flavor. However, if you can’t find it, feel free to use regular whole wheat flour. You can also use active dry yeast in this recipe, just be sure to let it proof with the liquid mixture for 5 minutes.


    2 tablespoons unsalted butter
    1/2 cup whole milk
    3/4 cup water
    3 teaspoons instant yeast
    2 tablespoons honey, plus more for serving (if desired)
    1 cup (4.5 ounces) white whole wheat flour
    1 cup (3.2 ounces) oat flour
    1 1/2 cups (6.75 ounces) all-purpose flour
    1 teaspoon fine salt

    1 large egg
    Old fashioned oats, for sprinkling


    In a small saucepan combine the butter, milk, and water. Set over low heat until the butter is melted. Let the mixture cool to about 110°F, or just warm to the touch. Stir in the yeast and honey.

    In the bowl of a stand mixer fitted with the dough hook (or by hand), combine the white whole wheat flour, oat flour, all-purpose flour, and salt. Add the milk mixture and stir until combined. Knead on medium low speed until the dough comes together in a smooth, elastic, and slightly sticky ball. If the dough is unbearably sticky, add more flour 1 tablespoon at a time. Avoid adding extra flour if possible, sticky is better than dense.

    Remove the dough to a well-oiled bowl, turning to coat completely in oil. Cover with plastic wrap and let rise until doubled in size, about 1 hour.

    Turn the dough out onto a floured work surface and divide into three equal pieces. Divide each piece into three pieces, for a total of 9 rolls. Form each piece into a smooth tight ball by stretching the corners around the bottom and rolling between your palm and the counter.

    Grease an 8 by 8-inch baking dish. Place each ball of dough in the dish and cover with plastic wrap. Let rise again until puffy, about 30 minutes.

    Meanwhile, preheat the oven to 400°F.

    Beat the egg with 1 tablespoon of water and brush over the rolls. Sprinkle with oats. Bake the rolls for about 18 to 20 minutes, or until golden. Serve with honey and butter, if desisred.

    To make ahead:

    Wrap the completely cooled rolls tightly in foil then place in an airtight container. Freeze for up to 1 month.

    To thaw:

    Let the rolls thaw at room temperature overnight before rewarming in a 300°F oven for 10 minutes.

    To make straight from the freezer:

    Loosen the foil around the rolls place directly on the oven rack of a 300°F oven. Bake for 20 minutes, or until warmed all the way through. Serve immediately before the rolls dry out from reheating.

  • Low Sugar Meyer Lemon Chia Seed Muffins
  • Skinny Overnight Cinnamon Rolls

    How to make Skinny Overnight Cinnamon Rolls

    Yield: 12 cinnamon rolls

    Prep Time: 20 minutes

    Cook: 8 hours 45 minutes


    For the dough:

    1 cup lukewarm almond milk (or any other milk)
    1/3 cup lukewarm water
    1 package (2 1/4 teaspoons) instant yeast
    2 tablespoons granulated sugar
    3 1/2 cups (15.75 ounces) white whole wheat flour
    1 teaspoon fine salt

    For the filling:

    1/3 cup packed dark brown sugar
    2 tablespoons ground cinnamon
    1/8 teaspoon fine salt
    2 tablespoons unsalted butter, melted and cooled

    For the icing:

    1 1/2 tablespoons heavy cream
    1/4 cup powdered sugar


    For the dough:

    In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients and stir until combined. Turn the mixer on medium speed and knead for 5 minutes, or until smooth. Remove the dough to a floured work surface, cover, and let rest for 10 minutes.

    For the filling:

    In a small bowl combine the brown sugar, cinnamon, and salt.

    After the dough has rested, use a floured rolling pin to roll it out into about a 9 by 15-inch rectangle. Trim the edges. Brush all over with melted butter. Sprinkle evenly with the cinnamon sugar mixture, leaving a 1/2-inch border at the far edge. Roll the dough up, pinching with your fingers to keep it tightly rolled. Place the seam before positioning the log seam side down.

    Use a very sharp knife to cut off the ends then cut the dough into 12 equal pieces. Place in a greased pie pan or 9 by 13-inch baking pan. Cover and refrigerate overnight.

    Preheat oven to 350°F.

    Bake for 20 to 25 minutes minutes, or until golden brown. Let cool on a wire rack for at least 5 minutes.

    For the icing:

    While the rolls cool, whisk together the icing ingredients until smooth. Drizzle all over the warm rolls and serve.

  • Peanut Noodles

    How to make Peanut Noodles

    Yield: 4 servings

    Prep Time: 20 minutes

    Cook: 38 minutes


    12 ounces buckwheat soba noodles, or any other whole grain noodle
    1 cup low-sodium chicken or vegetable broth
    1/4 cup low sodium soy sauce
    2 tablespoons rice vinegar
    1/2 cup natural peanut butter
    1 tablespoon honey
    1 teaspoon Sambal Oelek (Asian chili sauce)
    1/4 teaspoon salt
    2 teaspoons vegetable oil
    1 large red bell peppers, seeded and sliced into thin strips
    8 ounces snap peas, strings removed
    2 carrots, peeled and cut into thin strips
    1 (1-inch) piece fresh ginger, peeled and grated
    2 green onions, sliced
    3 garlic cloves, minced
    Lime wedges, for serving


    Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions, about 5 to 6 minutes or until al dente. Drain.

    Meanwhile, in a liquid measuring cup or small bowl, whisk together the broth, soy sauce, vinegar, peanut butter, honey, chili sauce, and salt.

    Heat the oil in a large sauté pan set over medium heat. Add the peppers, peas, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes. Stir in the ginger, green onion, and garlic. Cook until the mixture is fragrant, about 1 minute.

    Add the peanut butter mixture to the sauté pan with the vegetables and cook, stirring often, until the sauce is thick, about 4 minutes. Toss with the noodles and serve warm, at room temperature, or cold alongside lime wedges.

  • Whole Wheat Spring Pizza

    How to make Whole Wheat Spring Pizza

    Yield: 1 12-inch pizza

    Prep Time: 10 min

    Cook: 24 min


    1 ball no-knead whole wheat pizza dough
    1 tablespoon extra-virgin olive oil
    1/3 cup pesto
    6 ounces fresh smoked mozzarella cheese, shredded
    10 asparagus spears, trimmed and cut into 1 1/2-inch pieces
    12 to 15 cherry tomatoes
    Salt and freshly ground black pepper
    1 tablespoon fresh chopped chives


    Place a baking stone on the bottom rack of the oven and preheat to 450°F.

    Place one ball of dough on a large sheet of parchment and shape and stretch until you have a thin 12-inch circle. To get the dough super thin, briefly roll with a rolling pin. Slide the dough to a pizza peel or flat cookie sheet. Cover with a clean towel until ready to use.

    Brush the olive oil onto the edges of the pizza dough. Spread the pesto over the dough. Sprinkle with the mozzarella cheese. Sprinkle with the asparagus and tomatoes. Season to taste with salt and pepper. Slide the dough onto the baking stone, keeping the parchment underneath the dough. Bake for about 12 to 14 minutes, or until the cheese is bubbling and the dough is golden. Sprinkle with the chives and let cool for 5 minutes before slicing and serving.

  • Ultimate No-Knead Whole Wheat Pizza Dough

    How to make Ultimate No-Knead Whole Wheat Pizza Dough

    Yield: 2 balls of dough

    Prep Time: 10 min

    Cook: 2 hour 20 min

    This recipe is very easily doubled if you’d like to make more dough to store in the freezer for later.


    3 3/4 cups (15.5 ounces) white whole wheat flour
    1 tablespoon instant yeast
    1 1/2 teaspoons fine sea salt
    1 1/2 cups lukewarm water
    1 tablespoon olive oil, plus more for brushing
    1 tablespoon honey


    In a large mixing bowl combine the flour, yeast, and salt. In a liquid measuring cup combine the water, oil, and honey. Gradually add the water mixture to the flour, stirring until incorporated and a shaggy dough forms. You may need to use your hands.

    Shape the dough into a rough ball and transfer to large clean bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours. You can also let the dough ferment in the fridge overnight. Remove from the fridge and let come to room temperature, about 2 hours, before using.

    Transfer the dough to a well-floured work surface. Divide into 2 equal portions. Take one portion of dough and gather 4 corners to the center to create 4 folds. Turn seam side down and roll into an even ball. Repeat with remaining half of dough. Let the dough rest, covered, until soft and pliable, about 30 minutes.

    At this point the dough can be wrapped in plastic and refrigerated for up to 3 days. Unwrap and let rest at room temperature, covered in plastic, for 2 to 3 hours before shaping. Freeze the dough, individually wrapped in plastic and placed in ziptop bags, for up to 1 month. Defrost in the fridge overnight then allow to sit at room temperature as directed before shaping.

    Place a baking stone on the bottom rack of the oven and preheat to 450°F. Place one ball of dough on a large sheet of parchment and shape and stretch until you have a thin 12-inch circle. To get the dough super thin, briefly roll with a rolling pin. Slide the dough onto a pizza peel or flat cookie sheet. Cover with a clean towel until ready to use. Brush the edges with olive oil and top with desired toppings. Bake in a 450°F oven for 12 to 15 minutes, or until desired doneness.

  • Skinny Brownies

    How to make Skinny Brownies

    Yield: 16 brownies

    Prep Time: 10 minutes

    Cook: 1 hour 5 minutes


    2/3 cup pure maple syrup
    2/3 cup unsweetened natural cocoa powder
    1/2 cup white whole wheat flour
    1/4 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon fine salt
    1/2 cup unsweetened applesauce
    3 tablespoons organic virgin coconut oil
    1 large egg, at room temperature
    1 teaspoon vanilla extract
    1/2 cup semisweet chocolate chunks


    Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray generously with nonstick cooking spray.

    Place the maple syrup in a deep small microwave-safe bowl and microwave on high for 30 seconds, or until warmed. Microwave for 15 seconds longer if using refrigerated maple syrup. Whisk in the cocoa powder and let cool.

    In a small bowl whisk together the flour, baking powder, baking soda, and salt.

    In a large bowl whisk the applesauce, coconut oil, egg, and vanilla. Add maple mixture and whisk until smooth. Add the flour mixture and stir just until incorporated. Stir in the chocolate chunks.

    Pour the batter into the prepared pan and spread evenly. Bake for 25 minutes, a toothpick inserted into the center should come out with moist crumbs still attached. Cool in the pan on a wire rack to room temperature. Chill in the fridge for 30 minutes before slicing into 16 squares. Store in an airtight container in the fridge for up to 5 days.

  • Whole Wheat English Muffins

    How to make Whole Wheat English Muffins

    Yield: 10 English muffins

    Prep Time: 30 minutes

    Cook: 50 minutes


    2 1/2 cups (11 ounces or 312 grams) all-purpose flour
    2 1/4 cups (9.52 ounces or 270 grams) whole wheat flour
    1 1/4 teaspoons fine salt
    1 teaspoon baking soda
    2 teaspoons ground cinnamon (optional)
    2 teaspoons instant yeast
    1 3/4 cups whole milk
    3 tablespoons unsalted butter
    1 large egg, beaten
    2 tablespoons honey
    Cornmeal, for dusting


    In a large bowl whisk together the flours, salt, baking soda, cinnamon and yeast to combine.

    In a small saucepan heat the milk and butter just until the butter has melted. Let the mixture cool until just warm, no hotter than 125°F.

    In the bowl of a stand mixer fitted with the dough hook, combine the milk and butter with the egg and honey. Add the flour mixture and mix on low speed until combined. Increase speed to medium and knead for 1 minute. The dough will be sticky and wet but should form a cohesive ball.

    Turn the dough out onto a floured work surface and roll out to 3/4-inch thickness. Use a 3 1/2-inch round cutter to cut out English muffin shapes, re-rerolling the dough as needed. Place the dough rounds on a cornmeal dusted baking sheet. Cover with a towel and let rise for 20 to 30 minutes, or until puffy.

    Meanwhile preheat the oven to 325°F.

    Heat a nonstick skillet or griddle over medium heat and cook the muffins for 4 to 5 minutes per side, or until crispy and brown. Return the browned muffins to the baking sheet and finish baking in the oven for 15 minutes.

    Cut in half, toast if desired, and butter the English muffins before serving. Store in an airtight container for up to 2 weeks.

  • Whole Wheat Pancakes

    How to make Whole Wheat Pancakes

    Yield: 6 servings

    If you don’t have buttermilk on hand, make some by combining 2 cups regular milk with 2 tablespoons vinegar (distilled, white wine, or apple cider vinegars work) or lemon juice.


    2 large eggs
    3 tablespoons light brown sugar
    1/4 cup vegetable oil (you can also use coconut oil)
    2 cups buttermilk
    1 teaspoon vanilla
    2 cups whole wheat flour
    1/2 teaspoon cinnamon
    2 tablespoons baking powder
    1/2 teaspoon salt
    Butter for cooking, plus more for serving
    Maple syrup, if desired
    Fresh fruit, if desired


    In a large bowl whisk the eggs, sugar, oil, buttermilk, and vanilla until well combined. Add the flour, cinnamon, baking powder, and salt and stir just until combined. Do not overmix, the batter will likely be lumpy and that’s fine.

    Heat an electric griddle to 375°F or heat a large nonstick skillet over medium heat and grease the surface with butter. Ladle 1/4 cup spoonfuls of pancake batter onto the hot surface, gently pushing the batter to form a disk. Cook for a couple of minutes, or until bubbles begin to form on the surface of the pancake and the bottom is golden. Carefully flip and cook until the other side is golden. If necessary, keep warm in a 300°F oven until ready to serve. Serve with additional butter, fruit, and maple syrup, if desired.