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Whole wheat vegan drop biscuits, made with almond milk and coconut oil, are quick and easy to prepare and you only need 6 simple ingredients.
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Great for breakfast or an after-school snack, these quick and easy no-bake bars are made with soy nut butter and agave and are wheat-free.
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Keep those good Thanksgiving feelings going after the holiday with this hearty turkey and rice soup.
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Get as creative as you like with this plant-based recipe for vegan tacos or taco salad and can also work as burrito filling.
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Mix up your back to school lunches with this refreshing kiwi wrap.
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Get Breakfast Ricotta with Berries & Maple Syrup Recipe from Food Network
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These muffins taste great right from the oven, but are even better the next day—if they last that long! Kids love them and it's a good way to sneak fruits, veggies, and fiber into their diets.
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The latest entry in the hide-the-veggie-from-the-kids category, these whole wheat blueberry muffins hide a bright red secret inside -- shredded beets. There's applesauce to keep them moist, and rolled oats for heartiness.
cooking.nytimes.com
This Irish soda bread is inspired by a classic, made with white flour and currants, called “spotty dog.” My whole wheat version proved to be the perfect home for some particularly luscious golden raisins and walnuts that I get from a vendor at my farmers’ market
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A naturally fermented, spongy, gluten-free flatbread from Ethiopia is made from teff flour and water, using wild yeast to ferment over a couple of days.
Ingredients: teff flour, water, vegetable oil
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Get Gluten-Free Pizza Dough Recipe from Food Network
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No sweet-and-sour mix here—just fresh lemon juice, simple syrup, and bourbon shaken with an egg white to get it frothy.