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You can make fresh bread! I promise! This recipe replaces kneading with an overnight rest, and is basically fail-proof (it’s supposed to look flat and lumpy!) Use it to make sandwiches, serve it with soup, eat it straight from the oven—it’s always a favorite. No-Knead Focaccia 1 cup whole wheat flour 3 cups all-purpose flour… Read more »

This recipe comes from a whole-grain cookbook, but don’t be fooled by the wholesome ingredients–these cookies will disappear from the cookie jar before you can blink. A great way to use up the zucchinis that probably showed up on your porch or in your unlocked car! Zucchini Cranberry Cookies ¾ cup butter, softened ¾ cup… Read more »

Who doesn’t love a monster cookie? Oat-y, peanut butter-y, gooey… And the best part? These cookies are gluten free without being hard or needing hard-to-find ingredients! Oats themselves are gluten-free, but occasionally come into contact with wheat in the harvesting equipment, so if you’re making them for someone who is extra sensitive to gluten, such… Read more »

To me, every batch of granola that I make is like a snowflake, unique in its balance of oats, seeds, nuts, and fruit, depending on what I have in my pantry. But the basic formula stays the same, and once you master it, you too can make snowflake granola! Snowflake Granola In a large bowl,… Read more »