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cooking.nytimes.com
These moist, hearty muffins have great texture because of the slight crunch that the chia seeds contribute They’re not very sweet, and they crumble a little bit even thought they’re moist; add a little more sweetener if you want more of a treat I think they taste best a day after you bake them.
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This cake has not one but TWO mystery ingredients, neither of which will your friends be able to guess. It is a great bring-into-work dessert, as it sparks conversation...
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Gluten-free and dairy-free, this quick and easy no-rise bread recipe uses almond flour and flaxseed in place of wheat.
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Homemade flour tortillas are tasty and simple to make. You'll need salt, water, shortening, a cast-iron skillet and a food processor for this recipe.
Ingredients: salt, water, flour, shortening
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Apples and raspberries are baked under a buttery crumb topping creating a delightful cobbler perfect for summertime evenings.
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Get Whole-Wheat Penne with Turkey and Asparagus Recipe from Food Network
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Whole wheat bread is dipped in a Parmesan cheese custard and pan-fried until golden in this quick and easy savory take on French toast.
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This Swedish yellow pea soup is flavored with smoked ham.
cooking.nytimes.com
This is a macaroni and cheese that's not too heavy and benefits mightily from the use of whole-wheat pasta and the addition of broccoli You can assemble it ahead and bake it when you need it, or bake it ahead and reheat There are a number of excellent whole wheat macaroni products on the market now
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Get Herb-Stuffed Whole Fish Recipe from Food Network
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Get Red Velvet Mini Cupcakes Recipe from Food Network