Type what you have

Ingredients

• ✓ white whole wheat flour
• apple
• white sugar
• whole wheat flour
• cinnamon
• water
• oat
• brown sugar
• walnut
• baking powder
• baking soda
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degree C).
2. 2 Place sliced apples in a 9x13-inch pan. Mix white sugar, 1 tablespoon flour, and ground cinnamon together; sprinkle over apples. Pour water evenly over all.
3. 3 Combine oats, 1 cup flour, brown sugar, baking powder, baking soda, walnuts and melted butter together. Crumble evenly over the apple mixture.
4. 4 Bake in the preheated oven until golden and crisp on top, about 45 minutes.

By MakeItHealthy

Ingredients

• ✓ white whole wheat flour
• butter
• white sugar
• egg
• applesauce
• vanilla extract
• cocoa powder
• salt
• baking powder
• butter
• cocoa powder
• honey
• vanilla extract
• confectioners sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
2. 2 Melt 1/4 cup butter in a large saucepan over low heat. Remove from heat and stir in white sugar, eggs, applesauce, and 1 teaspoon vanilla extract. Beat in 1/3 cup cocoa powder, flour, salt, and baking powder. Spread into prepared pan.
3. 3 Bake in preheated oven until brownies are just set in the center, 20 to 25 minutes.
4. 4 Combine 3 tablespoons butter, 2 tablespoons cocoa powder, honey, 1 teaspoon vanilla extract, and confectioner's sugar in a bowl; beat until smooth. Frost brownies while they are still warm.

By MakeItHealthy

Ingredients

• ✓ white whole wheat flour
• ✓ white whole wheat flour
• blackberry
• salt
• baking powder
• vanilla extract
• rosemary
• lemon zest
• egg yolk
• egg
• confectioners sugar
• butter
• salt
• vanilla extract
• brown sugar
• butter
• rolled oat
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking dish with parchment paper, leaving an overhang on two sides.
2. 2 Combine 1/2 cup white whole wheat flour, oats, 6 tablespoons butter, brown sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt in a small bowl; mix with a fork to make a crumbly topping. Place in the refrigerator.
3. 3 Combine 1/2 cup butter and confectioners' sugar in a bowl; beat with an electric mixer until light and creamy. Add eggs and egg yolk one at a time, mixing well after each addition. Beat in lemon zest, rosemary, and 1/2 teaspoon vanilla extract.
4. 4 Mix 3/4 cup white whole wheat flour, baking powder, and 1/8 teaspoon salt together in a separate bowl. Add to the creamed butter mixture in 2 to 3 batches, mixing well after each addition, until a thick dough forms.
5. 5 Spread dough in the bottom of the prepared pan. Arrange blackberries evenly on top. Stir crumb topping and sprinkle evenly over blackberries. Press down gently to pack topping down.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer to a wire rack; let cool for 1 hour.
7. 7 Lift bars out of the pan using the parchment paper edges. Cut into 12 pieces using a long serrated knife.

By Anne J

Ingredients

• ✓ white whole wheat flour
• cinnamon
• white sugar
• pecan
• vanilla extract
• egg
• butter
• butter
• vanilla greek yogurt
• banana
• pumpkin puree
• salt
• baking soda
• cinnamon
• white sugar
• brown sugar
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray, or line with paper liners.
2. 2 Combine flour, brown sugar, white sugar, cinnamon, baking soda, and salt in a large bowl.
3. 3 Combine pumpkin puree, mashed banana, yogurt, butter, eggs, and vanilla extract in a large mixing bowl; beat with an electric mixer until well combined. Add dry ingredients and mix until just combined. Scoop batter into the prepared muffin cups.
4. 4 Mix pecans, sugar, and cinnamon together in a small bowl. Spoon or sprinkle on top of each muffin.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.

By ESPANA1

Ingredients

• ✓ white whole wheat flour
• berry
• sugar
• old-fashioned oat
• brown sugar
• soybean oil

Instructions

1. 1 Berry Mixture: Place berries in baking dish, sprinkle with sugar.
2. 2 Flour Mixture: Combine flour, oats, brown sugar and soybean oil in small bowl. Mix with fork or finger tips until crumbly.
3. 3 Sprinkle the flour mixture over the berry mixture.
4. 4 Bake for 20 to 25 minutes until topping is light golden brown and fruit mixture is bubbly around the edges.

By United Soybean Board

Ingredients

• ✓ white whole wheat flour
• cocoa powder
• salt
• butter
• instant espresso powder
• semisweet chocolate chip
• white sugar
• brown sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
2. 2 Sift flour, cocoa, and salt together in a bowl. Set aside.
3. 3 Melt butter in a small saucepan over low heat. Stir in espresso powder. Stir in chocolate chips until melted. Remove from heat; mix in white sugar and brown sugar until fully blended. Add eggs and vanilla extract and mix well. Stir in the flour mixture until just combined. Pour batter into the prepared baking pan.
4. 4 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Do not overbake. Let cool completely before cutting into squares.

By QUILTBUGJ

Ingredients

• ✓ white whole wheat flour
• all-purpose flour
• ginger
• baking soda
• cinnamon
• clove
• salt
• butter
• white sugar
• egg
• water
• molasses
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Sift together all-purpose flour and whole-wheat flour, ginger, baking soda, cinnamon, cloves, and salt.
2. 2 Beat butter and 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in egg, then stir in water and molasses. Gradually stir in flour mixture until just incorporated. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets; flatten slightly.
3. 3 Bake in preheated oven until cookies are golden brown, 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

By MakeItHealthy

Ingredients

• ✓ white whole wheat flour
• all-purpose flour
• baking soda
• cinnamon
• clove
• salt
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• rolled oat
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Combine all-purpose flour, whole wheat flour, baking soda, cinnamon, cloves, and salt in a bowl.
2. 2 Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into butter mixture before adding next. Beat in vanilla extract with last egg. Mix in flour mixture until just incorporated. Fold in rolled oats and raisins; mixing just enough to evenly combine. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
3. 3 Bake in preheated oven until light and golden, 10 to 12 minutes. Let cool for 2 minutes before cooling completely on a wire rack. Store in airtight container.

By MakeItHealthy

Ingredients

• ✓ white whole wheat flour
• oat
• baking powder
• cinnamon
• kosher salt
• honey
• applesauce
• butter
• egg
• vanilla extract
• dark chocolate chip
• walnut

Instructions

1. 1 Whisk oats, flour, baking powder, cinnamon, and kosher salt together in a large bowl.
2. 2 Combine honey, applesauce, butter, egg, and vanilla extract in a medium bowl. Whisk until blended. Pour into the bowl with the flour mixture; stir until just combined. Fold chocolate chips and walnuts into the batter.
3. 3 Place batter in the refrigerator and let chill at least 30 minutes or up to 3 days.
4. 4 When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and place a rack in the center. Line a large, rimmed baking sheet with parchment paper or a silicone baking sheet.
5. 5 Remove chilled dough from the refrigerator. Let sit for 5 to 10 minutes if very stiff.
6. 6 Drop dough onto the prepared baking sheet in 1 1/2-inch balls using a cookie scoop or spoon, leaving 1 inch of space around each. Gently flatten each cookie with your fingers to 3/4-inch thick.
7. 7 Bake in the preheated oven until golden, firm around the edges, and set on top, 9 to 10 minutes.
8. 8 Place the baking sheet on a wire rack. Let cool on the baking sheet for 2 minutes before transferring cookies to the wire rack to cool completely.

By Brandon Bray

Ingredients

• ✓ white whole wheat flour
• sugar
• butter
• greek yogurt
• egg
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• sprinkle
• butter
• confectioners' sugar
• vanilla extract
• heavy cream
• sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine sugar and butter in the bowl of a stand mixer; beat until light and fluffy. Beat in Greek yogurt, eggs, and vanilla extract. Add all-purpose flour, whole wheat flour, baking powder, and baking soda; mix until combined. Fold in sprinkles.
3. 3 Scoop out even amounts of dough using a cookie scoop and roll into balls. Arrange on the prepared baking sheets. Use your hand or a glass to flatten the balls.
4. 4 Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to a cooking rack and repeat with remaining dough. Allow cookies to cool completely, about 15 minutes.
5. 5 Make frosting while the cookies are cooling. Beat butter until creamy; mix in confectioners' sugar. Stir in vanilla extract. Thin frosting with cream if needed.
6. 6 Spread frosting over cookies using a knife. Cover with more sprinkles.

By Alexander Petrie

Ingredients

• ✓ white whole wheat flour
• all-purpose flour
• all-purpose flour
• whole wheat flour
• cornstarch
• baking soda
• soy milk
• apple cider vinegar
• coconut oil
• sugar
• egg
• vanilla extract
• confectioners' sugar
• milk
• lemon juice
• coconut flakes

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan.
2. 2 Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl.
3. 3 Mix soy milk and vinegar together in a small bowl. Let stand until curdled.
4. 4 Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth.
5. 5 Pour batter into the prepared loaf pan.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes.
7. 7 Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency.
8. 8 Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.

By cookieworshipper

Ingredients

• ✓ white whole wheat flour
• pecan
• rolled oat
• banana
• cane sugar
• baking powder
• coconut oil
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line two 9x5-inch loaf pans with parchment paper.
2. 2 Process pecan halves in a food processor until a flour forms; transfer to a bowl. Process oats in the food processor until a flour forms; add to pecan flour. Mix bananas and sugar together in a bowl; add to pecan flour mixture. Stir white whole wheat flour, baking powder, coconut oil, and salt into pecan flour mixture until batter is thick and well mixed. Spoon batter into prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 45 minutes.

By JW

Ingredients

• ✓ white whole wheat flour
• pumpkin puree
• egg
• butter
• buttermilk
• brown sugar
• all-purpose flour
• baking soda
• salt
• cinnamon
• nutmeg
• clove
• ginger
• raisin
• pumpkin seed
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
2. 2 Mix together pumpkin puree, eggs, butter, buttermilk, and brown sugar in a large bowl until well blended. Combine whole-wheat flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a small bowl. Fold flour mixture into pumpkin mixture until just blended. Gently stir in raisins and pumpkin seeds. Pour into prepared pans or muffin cups. Lightly sprinkle tops with raw sugar.
3. 3 Bake in preheated oven until a toothpick inserted into center comes out clean; about 50 minutes.

By MakeItHealthy

Ingredients

• ✓ white whole wheat flour
• cooking spray
• soy milk
• applesauce
• white vinegar
• vanilla extract
• turbinado sugar
• whole wheat flour
• rolled oat
• baking soda
• salt
• strawberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins with cooking spray.
2. 2 Mix soy milk, applesauce, vinegar, and vanilla extract together in a bowl.
3. 3 Sift white whole wheat flour and whole wheat flour together into a separate bowl. Add oats, baking soda, and salt in a separate bowl. Mix in soy milk mixture until smooth. Let batter sit for 5 minutes.
4. 4 Fold strawberries into the batter. Fill muffin tins 2/3 full of batter.
5. 5 Bake in the preheated oven until muffin tops are brown and sides pull away from the tin, 30 to 40 minutes.

By Oceanura

Ingredients

• ✓ white whole wheat flour
• salt
• green bean
• olive oil
• garlic
• baby portobello mushroom
• salt
• white pepper
• milk
• pumpkin seed
• whole wheat panko bread crumb
• olive oil

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass baking pan.
2. 2 Fill a large bowl with cold water and ice to make an ice bath.
3. 3 Fill a large pot with water and add 1 tablespoon salt; bring to a boil. Add green beans; boil until fork-tender, 5 to 6 minutes. Drain beans in a colander and immediately plunge them into the ice bath. Drain again. Pat dry with a kitchen towel or paper towels.
4. 4 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic; saute for 1 minute. Add mushrooms; saute until softened, about 5 minutes. Season with salt and white pepper. Remove from heat. Toss in the cooked green beans. Transfer mixture to the baking pan.
5. 5 Heat 1 tablespoon oil and flour in the skillet over medium-high heat. Cook, whisking constantly, until incorporated, about 1 minute. Add milk slowly, whisking until the roux is creamy and smooth, about 2 minutes. Season with salt and white pepper. Add roux to the pan, tossing to coat the green bean-mushroom mixture.
6. 6 Combine pumpkin seeds, bread crumbs, and 2 teaspoons oil in a food processor. Pulse about 10 times until ground. Season with salt; pulse once more. Top green bean-mushroom mixture with the pulsed pumpkin seed mixture.
7. 7 Bake in the preheated oven until top is golden brown, about 10 minutes.

By Ivy Larson

Ingredients

• ✓ white whole wheat flour
• active dry yeast
• water
• all-purpose flour
• sugar
• milk
• sugar
• milk
• all-purpose flour
• whole wheat flour
• sugar
• milk

Instructions

1. 1 Dissolve yeast in water in a small bowl. Let stand 10 minutes. Combine 1 cup all-purpose flour and 1 cup sugar in a 2-quart container. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
2. 2 On days 2 through 4: Stir starter with a spoon. Day 5: Stir in 1 cup white whole wheat flour, 1 cup sugar and 1 cup milk. Days 6 through 9: Stir only.
3. 3 Day 10: Stir in 1/2 cup each all-purpose and white whole wheat flour, 1 cup sugar, and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

By MakeItHealthy

Ingredients

• ✓ white whole wheat flour
• all-purpose flour
• cinnamon
• salt
• baking soda
• baking powder
• white sugar
• egg
• milk
• vegetable oil
• vanilla extract
• zucchini
• walnut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.
2. 2 Sift together all-purpose flour, whole-wheat flour, cinnamon, salt, baking soda, and baking powder into a large bowl.
3. 3 Beat together sugar, eggs, milk, oil, and vanilla in a second large bowl until well combined. Add sifted flour mixture and beat well. Stir in zucchini and walnuts until evenly distributed in batter. Pour batter into the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of loaves comes out clean, 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Remove loaves from the pans and place directly on the wire rack to cool completely.

By MakeItHealthy

Ingredients

• ✓ white whole wheat flour
• cooking spray
• brown sugar
• baking soda
• salt
• pumpkin pie spice
• cinnamon
• nutmeg
• pumpkin puree
• applesauce
• apple cider
• egg
• raisin
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
2. 2 Combine flour, sugar, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg in a large mixing bowl. Add pumpkin, applesauce, apple cider, eggs, raisins, and walnuts. Stir until thoroughly combined. Divide batter evenly between the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, or the center springs back when touched, 22 to 25 minutes.

By trish

Ingredients

• ✓ white whole wheat flour
• winter squash
• water
• water
• active dry yeast
• white sugar
• salt
• milk
• butter
• butter
• brown sugar
• cinnamon
• confectioners sugar
• butter
• cream cheese
• vanilla extract

Instructions

1. 1 Put squash in a saucepan and pour in enough water to cover; bring to a boil and cook until tender, about 15 minutes. Drain water from saucepan, cool squash, and mash using a potato masher or fork.
2. 2 Pour warm water into a bowl and sprinkle in yeast. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Combine flour, white sugar, and salt in a large bowl. Stir yeast mixture, mashed squash, milk, and 1/2 cup butter into flour mixture until dough starts to hold together. Turn dough onto a lightly floured work surface and knead until smooth.
4. 4 Place dough in a lightly oiled bowl, turning to coat all sides. Cover bowl with a damp cloth and let dough rise in a warm place until doubled in size, about 1 hour.
5. 5 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
6. 6 Roll dough into a 16x21-inch rectangle. Spread 1/3 cup butter over the top of dough. Mix brown sugar and cinnamon together in a bowl and sprinkle over butter layer. Roll dough around filling and cut into 12 to 15 rolls. Place rolls in the prepared baking dish and let rise until nearly doubled in size, about 30 minutes.
7. 7 Bake in the preheated oven until golden brown, about 15 minutes.
8. 8 Beat confectioners' sugar, 1/4 cup butter, cream cheese, and vanilla extract together in a bowl using an electric mixer until frosting is smooth; spread onto warm rolls.

By Betty

Ingredients

• ✓ white whole wheat flour
• baking powder
• flax meal
• orange juice
• orange extract

Instructions

1. 1 Whisk flour, baking powder, and flax meal together in a bowl; stir orange juice and orange extract into flour mixture until batter is well-combined.
2. 2 Heat a lightly oiled griddle over medium-high heat, or an electric griddle to 375 degrees F (190 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Marie Angel Cat

Ingredients

• ✓ white whole wheat flour
• baking powder
• baking soda
• salt
• butter
• sourdough starter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Sift flour, baking powder, baking soda, and salt together into a large bowl. Cut in butter until pea-sized. Add sourdough starter and stir just until dough holds together.
3. 3 Transfer to a floured board and knead 5 to 10 times. Pat to a 3/4-inch thickness and cut into 10 biscuits. Place on the prepared baking sheet.
4. 4 Bake until golden brown, 12 to 15 minutes.

By Bestfoodist

Ingredients

• ✓ white whole wheat flour
• egg
• milk
• water
• salt
• butter
• greek yogurt
• maple syrup
• blueberry

Instructions

1. 1 Whisk together flour and eggs in a large mixing bowl. Gradually add milk and water, stirring to combine. Mix in butter and salt and beat until smooth.
2. 2 Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop 1/4 cup batter onto griddle. Tilt pan with a circular motion so batter coats the surface evenly.
3. 3 Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula, turn and cook other side. Serve hot with yogurt, maple syrup, and blueberries.

By MakeItHealthy

Ingredients

• ✓ white whole wheat flour
• oat
• sugar
• cocoa powder
• chia seed
• baking powder
• salt
• almond milk
• coconut oil

Instructions

1. 1 Mix flour, oats, sugar, cocoa powder, chia seeds, baking powder, and salt together in a large bowl. Add 3 cups almond milk and coconut oil; stir with a wooden spoon until batter is just combined. Cover and refrigerate, 8 hours to overnight.
2. 2 Preheat a Belgian waffle iron according to manufacturer's instructions.
3. 3 Stir 1 1/2 to 2 cups almond milk into the batter to thin it to the consistency of cake batter.
4. 4 Scoop 1/2 cup batter onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming, about 5 minutes. Repeat with remaining batter.

By JW

Ingredients

• ✓ white whole wheat flour
• rolled oat
• baking soda
• cinnamon
• sweet potato baby food
• vegetable oil
• honey
• carrot baby food
• egg
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
2. 2 Whisk flour, oats, baking soda, and cinnamon together in a bowl. Mix sweet potatoes, oil, honey, carrots, eggs, and brown sugar together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

By Sarah C

Ingredients

• ✓ white whole wheat flour
• wheat germ
• baking powder
• salt
• skim milk
• margarine
• egg
• demerara sugar
• semisweet chocolate chip
• cooking spray

Instructions

1. 1 Combine flour, wheat germ, baking powder, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted margarine, eggs, and sugar. Make a well in the center of the dry ingredients; stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the chocolate chips.
2. 2 Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until golden brown on the other side.

By YouKnowWho18

Ingredients

• ✓ white whole wheat flour
• whole wheat flour
• baking powder
• salt
• cinnamon
• nutmeg
• allspice
• milk
• egg
• vanilla extract

Instructions

1. 1 Heat a lightly oiled griddle over medium heat.
2. 2 Sift whole wheat flour and white whole wheat flour into a mixing bowl and add baking powder, salt, cinnamon, nutmeg, and allspice.
3. 3 Combine milk, eggs, and vanilla extract in a separate bowl. Beat using an electric mixer until combined. Mix into flour mixture until evenly blended, being careful not to overmix, as having lumps in the mixture is okay.
4. 4 Drop 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Nathan Huffer

Ingredients

• ✓ white whole wheat flour
• butter
• buttermilk
• egg
• white sugar
• baking soda
• cornmeal
• salt
• corn

Instructions

1. 1 Preheat oven to 375 degrees F (175 degrees C).
2. 2 Heat a 9-inch iron skillet in the oven for 10 minutes. Melt butter in skillet and brush over sides of skillet. Pour excess butter into a large bowl. Whisk buttermilk and eggs into excess butter.
3. 3 Mix sugar, baking soda, cornmeal, whole-wheat flour, and salt in another bowl. Whisk cornmeal mixture and frozen corn into buttermilk mixture. Scrape cornbread mixture into skillet.
4. 4 Bake in preheated oven until a toothpick inserted into the center of skillet comes out clean, 20 to 25 minutes.

By MakeItHealthy

Ingredients

• ✓ white whole wheat flour
• butter
• cornmeal
• bread flour
• active dry yeast
• baking soda
• milk
• water
• sugar
• salt

Instructions

1. 1 Grease 2 loaf pans with butter; coat bottoms and sides with 1 tablespoon cornmeal.
2. 2 Mix 1 1/2 cup bread flour, 1 1/2 cup white whole-wheat flour, yeast, and baking soda together in a large bowl.
3. 3 Combine milk, water, sugar, and salt in a saucepan over low heat; heat until mixture registers 125 degrees F (52 degrees C) on a thermometer, about 5 minutes.
4. 4 Stir warm milk mixture into the flour mixture; add remaining 1 1/2 cup bread flour and 1 1/2 cup white whole-wheat flour. Mix until dough comes together.
5. 5 Divide dough in half; place 1 piece in each loaf pan. Sprinkle remaining cornmeal on top. Cover and let rise in a warm place until doubled in size, about 1 hour.
6. 6 Preheat oven to 400 degrees F (200 degrees C).
7. 7 Bake loaves in the preheated oven until golden brown, 20 to 25 minutes. Invert onto a wire rack and cool to room temperature, about 30 minutes.

By glow

Ingredients

• ✓ white whole wheat flour
• all-purpose flour
• white sugar
• baking powder
• salt
• coconut milk beverage
• canola oil
• egg
• vanilla extract
• coconut milk yogurt
• coconut chips
• agave nectar

Instructions

1. 1 Stir together flours, sugar, baking powder, and salt in a bowl. Stir together coconut milk, oil, eggs, and vanilla in another bowl.
2. 2 Make a well in the flour mixture and pour in the egg mixture all at once. Stir just until moistened. (Batter will be slightly lumpy.)
3. 3 Preheat a waffle iron according to manufacturer's instructions.
4. 4 Lightly grease the preheated waffle iron and spoon 1/2 cup batter onto the surface. Close and cook until waffle is golden brown and the iron stops steaming, 3 to 5 minutes. Repeat to cook remaining waffles.
5. 5 Top each waffle with 1 tablespoon yogurt, 1 tablespoon coconut chips, and 1 teaspoon agave nectar.

By thehungryscientist

Ingredients

• ✓ white whole wheat flour
• butternut squash
• mozzarella cheese
• baking soda
• baking powder
• coriander
• egg
• greek yogurt
• applesauce
• olive oil
• sunflower seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Poke holes all over the surface of the butternut squash using a fork. Place on the baking sheet.
2. 2 Bake squash in the preheated oven until tender, about 50 minutes. Remove and let cool. Reduce oven temperature to 365 degrees F (185 degrees C).
3. 3 Combine flour, mozzarella cheese, baking soda, baking powder, and coriander in a bowl.
4. 4 Peel and cube butternut squash. Measure 1/2 cup into a blender; refrigerate the rest. Add egg, Greek yogurt, applesauce, and oil to the blender. Blend until bubbly, about 5 minutes. Pour into the bowl with the flour mixture and mix well. Spoon the thick batter into a 7 1/2-inch cast iron skillet. Sprinkle sunflower seeds on top.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool for 5 minutes before slicing.

By I Love Spatula