Whole grains are a great way to lower your risk of many chronic diseases. The fiber in whole grains helps to lower your blood cholesterol, decreases risk of heart disease, obesity and type 2 diabetes. Whole grains are also good for metabolism. They contain essential B vitamins such as thiamin, riboflavin and niacin. These vitamins help the body to get rid of the protein, carbohydrates and fat we don’t need. Some people think of whole grains and instantly think of these boring, bland clumps of nothingness. But we’re here to dispel the myth by providing you with 5 sweet whole grain recipes that will surely delight your palate.
Ingredients
Directions
Preheat oven to 350 degrees Fahrenheit. Arrange racks in the lower and upper thirds. Combine the raisins and boiling water in a small bowl. Let this mixture stand for 5 minutes until the raisins become plump. Drain the water and let the plumped raisins cool off. Whisk the flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Using an electric mixer, beat the apple butter, butter and sugar until its light and fluffy. Add the egg and vanilla to the mixture. Beat the egg until fully mixed. Put the mixer on low speed and gradually flour until it’s combined. Add the oats and raisins.
Using a rounded tablespoon, fill the parchment-lined baking sheets with the cookies(they should be 2 inches apart, 12 cookies per sheet). Bake for 14-16 minutes until the cookies are no longer wet in the center. Be sure to rotate the pans halfway through the process. Let the finished cookies cool on a wire rack before serving.
Ingredients
Directions
Preheat the oven to 250 degrees Fahrenheit. Using a microwave-safe bowl, you’re going to microwave the apple on high until softened (cover tightly with plastic wrap). The process should take around 2 minutes. Whisk the flours, baking soda, salt and baking powders together in a large bowl. Whisk the buttermilk, honey, eggs, nonfat milk in smaller bowl, gradually adding the dry ingredients. Stir these ingredients together until just combined.
Heat up a large nonstick griddle over medium heat. Using a 1/4 measuring cup, pour batter onto the griddle. While on the griddle add the little pieces of apple on top of the batter, then add a little more batter over the apple to coat the topping. Cook until the edges are dry and the tops are bubbly. This should take around 2 minutes. Flip the pancake and cook until golden brown. Remove the pancake and let it keep warm on a baking sheet in the oven.
Ingredients
Directions
Preheat the oven to 400 degrees Fahrenheit . Line the 9-inch square cake pan with parchment paper, spray lightly with cooking spray. Whisk buttermilk, egg yolk and pumpkin in a small bowl until smooth(set aside). Using a food processor grind the oats until the texture is meal-like and coarse. Add brown sugar, baking powder, pumpkin pie spice, flour and a 1/2 teaspoon salt, pulse until combined. Add the butter to this mixture and pulse until the mixture looks like fine meal. Next, add the cranberries and pulse once. Add the pumpkin mixture and pulse until the oat mixture is moistened. This should take about 3 or 4 pulses.
Turn the dough out of the processor bowl and gently knead until combined but don’t overwork. Gently press the dough into the cake pan, so it’s about 7 inches across and 3/4 inches thick (don’t worry if it won’t go all the way to the edges). Sprinkle with turbinado sugar. Bake until the top begins to crack and firm to the touch. This should take about 25 to 30 minutes. Remove them from the oven and let them cool in the pan for 10 minutes. Once cooled, tip them out onto a cutting board and slice them into 8 scones. Let the finished scones cool off on a cooling rack for 15 minutes before enjoying.
Ingredients
Directions
Preheat oven to 350 degrees Fahrenheit. Adjust two oven racks to the lower and upper third. Line your baking sheets with parchment paper. Using a food processor you’re going to grind your flour and oats until they are finely ground. Transfer this mixture to a medium bowl. Whisk the baking soda, 1/2 teaspoon salt int the medium bowl . In a small bowl whisk together the egg, applesauce and vanilla.
For the next part you’re going to need a small bowl, stand mixer fitted with a paddle attachment. If you don’t have those you can use a large bowl with a hand mixer. Add the butter, brown sugar, and granulated sugar and beat on medium-high until mixture is fluffy and light. This should take about 4 minutes. Add the apple-egg mixture and beat until it’s fully combined. Be sure to scrape the sides of the bowl to get everything out. Lower the speed of the mixer to medium-low and add the flour-oat mixture in two batches. Mix until full combined. Gradually add in the chocolate chips and mix until distributed evenly.
Now you’re going to spread a tablespoon full worth of batter onto the baking sheets. Spread them 2 inches apart. Bake until golden brown. This should take about 10 to 12 minutes. Be sure to rotate the pans halfway through. Let the cookies cool on a baking sheet for a few minutes before transferring to cooling racks.
Ingredients
Directions
Preheat the oven to 400 degrees Fahrenheit. Using a blender combine the milk and eggs until fully combined. Next you’re going to add flour, 1/2 teaspoon salt, lemon zest, vanilla, cinnamon and blend until fully combined. Be sure to scrape the sides of the bowl for leftovers. Cover the concoction and refrigerate while cooking the apples.
In a 10-inch nonstick oven-safe skillet melt the butter over medium-heat. Add in the apples and sprinkle them with granulated sugar. Lower the heat to medium-low and cook the apples until golden brown and softened. This should take about 20 to 25 minutes. Spread the apples evenly in the skillet and add in the batter from the refrigerator.(Be sure to stir the batter before pouring in). Coat all of the apples in the process. Bake until brown int the center and the sides have risen about 1.5 inches. This should take about 25 to 30 minutes. Once done, dust the pancake with confectioners sugar.
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