Pastry

  • Chocolate Hot Cross Buns

    Chocolate spiced hot cross buns are a delicious alternative to traditional dried fruit filled buns. Enjoy them warm and melty and feel free to play with other tasty additions to the dough, such as dried cherries or candied orange peel.

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  • Lemon Spelt Crinkle Cookies

    These lemon crinkle cookies with spelt flour and sourdough starter are a delicious fiber-filled treat to brighten your day. If you have lemons to spare, try the preserved lemon recipe in the notes.

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  • Kanelbullar Swedish Cinnamon Buns

    Kanelbullar are Swedish cinnamon buns made with a cardamom-spiced dough and twisted into knots rather than rolls. The cardamom and cinnamon combination is absolutely delicious and they tend to be a bit less sweet than American cinnamon buns even before icing is factored in. We experimented with making these buns using sourdough versus instant yeast, as well as 100% whole grain flours versus 25% whole grain flour and 75% all purpose flour. The results were delicious across the board but indeed quite different.

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  • Raspberry Pistachio Pinwheel Cookies

    Try these tasty cookies with buttery-sweet khorasan flour and a striking raspberry and pistachio filling. It is so fun to slice the tube of dough and reveal the pretty swirls, and satisfying to watch the cookies fly off a platter because they’re that delicious.

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  • Canadian Butter Tarts

    Butter tarts are an iconic Canadian dessert that’s perfect for Thanksgiving or any other holiday or special dinner. With a tender flakey crust and a gooey buttery filling, the prep work is surprisingly easy and they bake up in just 18 minutes.

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  • Purple Sweet Potato Buns

    Purple sweet potato or ube filled milk buns make a delicious and beautiful breakfast, snack, or dessert. The filling is sweet, nutty, and fragrant with hints of vanilla and cinnamon; and the yeast-leavened dough is simple, quick, and delicious.

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  • Moist Whole Wheat Sharlotka (Apple Cake)

    Sharlotka is a moist and fluffy Russian apple cake that is leavened with beaten eggs. In this variation, tart granny smith apples are paired with aromatic rouge de bordeaux flour. Serve the cake warm as is or with ice cream, creme anglaise, or whipped cream. Other flours and apple varieties work well too, but try this combination if you can.

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  • Khorasan (Kamut) Brownies

    These brownies have the nutty-rich flavor of khorasan wheat, along with a perfect chew and deep chocolate flavor. Follow this easy recipe as is for a 9-by-13 inch pan or halve the ingredients and use an 8-by-8 pan.

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  • Emmer Wheat Pie Crust (Blueberry Filling)

    Emmer wheat makes a nutty, flavorful, and flakey pie crust that’s also full of fiber and nutrients. Emmer was one of the earliest grains to be cultivated, and compared with modern wheat, it is high in resistant starch, carotenoids, and other antioxidants. This pie crust is so tasty and it pairs perfectly with fruit fillings like the blueberry one in this recipe.

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  • Spelt and Oat Apple Crisp

    This apple crisp takes advantage of flavorful whole spelt and oat grains. The apple base is tart and delicious, and the streusel topping has a lovely contrasting texture, plus extra fiber, nutrients, and nutty flavor.

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  • Whole Wheat and Rye Chocolate Chip Cookies

    These cookies with white whole wheat and rye flours have all the delectable tastiness of classic chocolate chip cookies plus lovely creamy wheat and floral grassy notes. The added vitamins, minerals, fiber and protein are a bonus on top of the deliciousness.

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  • Spiced Embossed Shortbread Cookies

    Try these simple and elegant embossed cookies for the holidays. They’re tender and buttery with a lovely blend of spices, and if you bake the spelt version, also some whole grain nuttiness. These spiced shortbread cookies are fun to roll out, emboss with patterns, and cut into any shape you prefer.

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  • Chocolate Hazelnut Babka

    Make this picture-perfect chocolate hazelnut babka with hints of orange and amazing texture. This award-winning recipe has a silky enriched dough, gobs of Nutella or homemade chocolate-hazelnut spread, chopped hazelnuts inside and out, and a beautiful twisted presentation.

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  • Rye Apple Bundt Cake

    This rye apple bundt cake is a fitting salute to the end of fall and an excellent finale to a Thanksgiving feast. The toasted caraway and rye wheat impart a lovely warmth to the cake, and the apple cider glaze is not too sweet. Best of all, you probably have most of the ingredients in your kitchen.

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  • Pumpkin Spice Latte Donuts

    The spice blend in these pumpkin donuts is quite entrancing and they’re so easy to make. Try the cinnamon-sugar topping for a classic, not-too-sweet fall donut; or dip the donuts in the coffee icing to experience a “pumpkin spice latte” donut.

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  • Converting Cake, Cookie, and Pastry Recipes to Whole Grain Flour

    A lot of people think baking cookies, cakes, and pastries with whole grain flour requires new recipes and complicated techniques, but this really isn’t the case. You can convert family recipes and pretty much any other recipe simply by paying attention to the thirstiness, gluten strength, and taste profile of different wheats. We describe these considerations in detail here.

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  • Strawberry Rhubarb Einkorn Crumble

    Strawberry-rhubarb einkorn crumble is an absolutely delicious, fiber-rich summer dessert. You get the flavor and feel of pie, but a crumble is much easier to make especially with ancient whole grain flour. You can even add sourdough starter to the crumble for some fermentation flavors. Serve with vanilla ice cream or enjoy it plain.

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  • Sourdough Buckwheat Crepes

    Fresh buckwheat flour and sourdough starter add delicious flavors to these crepes. They taste wonderful with sweet or savory fillings, and you can decide whether to ferment the batter or make the crepes just after mixing.

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  • Pastiera Napoletana

    Pastiera Napoletana is a traditional Easter pie from Naples, Italy. It’s delicious, unique, and beautiful, and can be enjoyed any time of year and for any occasion. This dessert is made with cooked wheat berries, ricotta, and citrus of various forms: zest, blossom water, candied peels.

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  • Sweet Tamales with Figs and Red Corn Masa

    Sweet tamales are unique, delicious, and a fun project for holiday desserts or breakfasts. Using fresh red corn masa flour, the flavors of heirloom corn come through beautifully and compliment the sweet fruity filling.

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  • Whole Grain Chelsea Buns with Cinnamon and Sage

    Sage, cinnamon, and bourbon-soaked raisins make these Chelsea buns perfect for winter breakfast or tea time. And the whole grain flour and sourdough leavening of the dough add a depth of flavor and a slight tartness that pair wonderfully with the filling.

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  • Pumpkin Pie with Sourdough Crust

    This spice-filled pumpkin pie with a sourdough crust is mostly decadent and a little bit nutritious. It has a tasty sourdough crust made from high extraction hard red winter wheat which adds fiber and additional nutrients. More flavor too.

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  • Almost Granola Bar Cookies

    We go all in on flavor and texture with these cookies, using whole grain Pima club soft wheat flour, rolled oats, walnuts, dark chocolate, and tart cherries.

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  • Sourdough Bomboloni (Donuts)

    Sourdough bomboloni — aka deep fried donuts — sound decadent to the extreme, but actually they’re quite delicate in flavor and texture.

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