Chocolate Cherry Waffles {Whole Wheat}


Chocolate and cherry is such a delicious combination, so I had to play around with my favorite waffle recipe to come up with a way to enjoy both of those flavors!

If I’m being honest, these taste more like a dessert than a breakfast food!  That’s why when I served them the other day for lunch, the girls ate blueberry waffles first and had one of these as “dessert”!

Still, the batter is made with 100% whole wheat flour.  We didn’t put any syrup on them (just butter), but honey or maple syrup would be yummy!

This recipe makes six waffles, so double or triple it as needed!

Chocolate Cherry Waffles

1 cup whole wheat flour, freshly ground
1/4 cup sucanat
2 Tbsp. cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 Tbsp. melted butter (plus more for waffle iron)
3/4 cup buttermilk, or see note*
1/3 cup dried cherries

Grind wheat in the WonderMill.

Preheat waffle maker.

In a large mixing bowl, whisk together flour, sucanat, cocoa powder, baking powder, baking soda, and salt.

In a smaller bowl (or glass measuring cup), mix together 1 Tbsp. melted butter, eggs, vanilla, and buttermilk.

Add wet ingredients to dry ingredients and stir just until combined.  Fold in dried cherries.

Grease waffle iron by brushing with melted butter (or you can use cooking spray).

Fill waffle iron with batter and cook according to manufacturer’s directions.  I like to underfill my waffle maker so the batter doesn’t leak down the edges!

*Note: Add 2 tsp. lemon juice to a glass measuring cup, then add enough milk to make 3/4 cups.  Allow to sit for 5 minutes, then use in recipe in place of buttermilk.


Makes 6 waffles.

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Whole Wheat Chocolate Chip Zucchini Muffins


In the summer, I know many of us are looking for good ways to use up all that delicious zucchini!  These muffins just melt in your mouth, but you can feel good about the whole grains, coconut oil, and lower amount of sugar (I usually see at least 1 cup of white sugar in most zucchini bread/muffin recipes!).

My girls loved these and thought they were quite a treat for dessert!  I won’t tell you how many Tad and I ate after they went to bed.

I don’t bake as much in the summer as I do in the winter, but these are worth heating up the kitchen!

Chocolate Chip Zucchini Muffins

1 1/2 cups whole wheat flour, freshly ground
1/3 cup evaporated cane juice (or white sugar)
1 tsp. baking soda
1/2 tsp. salt
1/4 cup milk
1 Tbsp. lemon juice
1 egg, lightly beaten
1/2 cup coconut oil, completely melted
1 tsp. vanilla extract
2 small (or 1 medium) zucchini, shredded (about 1 heaping cup)
1/2 cup semisweet chocolate chips, chopped (or use mini)

Grind wheat in the WonderMill.

Preheat oven to 350 degrees.  Grease 12 muffin tins or use liners (I used silicone liners, which work great and you don’t even have to grease them!).

In a large mixing bowl, combine flour, evaporated cane juice, baking soda, and salt.

In a glass measuring cup, combine milk and lemon juice and allow to “sour” for a few minutes.  Add egg, coconut oil, and vanilla extract and whisk to combine.

Add the wet ingredients to the dry ingredients and stir just until moistened.

Fold in shredded zucchini and chocolate chips.

Divide batter evenly between 12 muffin tins.

Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.

Delicious when warm!


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Easy 5-Ingredient Dinner Rolls


As you probably know, I love trying new whole grain recipes!  These dinner rolls made an appearance at our table recently alongside salmon, as well as an encore at lunch the following day with frittata.

They’re a great little addition to a meal and an excellent way to have whole grain bread with your meal without much “fuss”!  They come together so quickly (no need to rise!) and they bake in just 8 minutes, so your oven won’t overheat your kitchen.  Plus, they only require five simple ingredients (that you probably already have on hand)!

Easy 5-Ingredient Dinner Rolls    (Printable recipe here.)
    adapted from here

2 cups whole wheat flour, freshly ground
2 1/2 tsp. baking powder
scant 1/2 tsp. salt
6 Tbsp. butter
1/2 cup milk (may need a few Tbsp. more)

Grind wheat in the WonderMill.  Preheat oven to 450 degrees.

In a mixing bowl, whisk together flour, baking powder, and salt.  Cut in butter with a pastry cutter until butter is the size of small marbles.  Add 1/2 cup milk and stir until the mixture comes together.  Use your hands to knead the dough into a ball.  It should not be sticky, but if it’s too dry, add milk 1 Tbsp. at a time until it holds together well.  Be careful not to overwork.

Form golf ball-sized rolls out of the dough and place on a baking sheet.  Bake for 8 minutes at 450 degrees.

Serve warm with butter!

Makes 12 rolls.


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Whole Wheat Buttermilk Bread


wmbuttermilkbreadWhole Wheat Buttermilk Bread is my ‘quick cheat’ bread to replace sour dough.  It has the same great tangy taste but doesn’t require using a starter.

This bread is simple to make in the bread machine. I will also give you the steps to switch this recipe to a hand-made loaf.

Most bread-machine recipes can usually, easily be adapted to hand-made bread recipes if you combine liquid, sweetening and yeast in one bowl and other dry ingredients in another.


  • 1 1/3 Cup Buttermilk
  • 1/3 Warm Water
  • 1 TBS Extra Virgin Olive Oil
  • 4 Cups Hard White or Hard Red Winter Wheat Flour
  • 3 TBS Organic Evaporated Cane Crystals
  • 3/4 tsp Sea Salt
  • 1 1/4 tsp Instant/Bread-machine Yeast

Bread Machine Instructions (Mix, Knead, Rise and Shape):

Place ingredients in the mixing compartment in the same order in which they are listed above.  Select the ‘dough’ setting.  When setting has completed it’s cycle, punch down and shape as a loaf and let rise the second rise in the oiled bread pan until dough has doubled in size.

Hand-made Instructions (Mix, Knead, Rise and Shape):

Combine liquid ingredients and sugar in a large bowl.  Mix until sugar dissolves. Add yeast.

In a separate container combine all dry ingredients (in this case it’s simply fresh milled flour and salt).  Add 1/2 cup flour mixture to wet mixture and stir to combine.  Continue adding until dough is too stiff to stir.

While still in bowl, add remaining flour mixture and hand knead.

Turn out on to an oiled surface, oil hands and knead until gluten has formed (two finger poke test or up to 10 minutes of kneading).  Set dough back in oiled bowl and cover to rise once until doubled in size.

Once risen, punch down and shape as a loaf and let rise the second rise in the oiled bread pan until dough has doubled in size (approx 30 mins).

Baking & Cooling:

Place oven rack in center of the oven.  Preheat oven to 375 degrees Fahrenheit.

When bread has risen just shy of the actual loaf size, place in center of the heated oven.

Shut the door and lower temp to 350 degrees Fahrenheit.

Bake at 350 degrees Fahrenheit for 18-20 minutes.

Remove bread from loaf pan immediately upon finished baking.

Let cool on wire rack a minimum of 10 minutes before cutting.



Helpful Tips to remember:

  • Buttermilk can be frozen in 2Cup increments for easy recipe use.
  • Frozen buttermilk will separate when thawed (mine above), but it works just the same.
  • This bread rises faster due to the acidity in the buttermilk.
  • This bread browns faster in the oven due to the dairy content.

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Whole Wheat Cranberry Zucchini Bread


Around the holidays, I always buy a few extra bags of cranberries when they are on sale to save for recipes like this one!  The tart pop of winter berries pairs so well with the sweetness of honey in this bread.  It’s a great way to enjoy the summer bounty of zucchini as well!

You won’t feel guilty eating this bread for breakfast since it’s made with whole grains, natural sweeteners, zucchini, and cranberries.  It’s a great way to feed all those things to your kids as well!

Whole Wheat Cranberry Zucchini Bread
    adapted from here

2 cups whole wheat flour, freshly ground
2 eggs
1/3 cup honey
1/2 cup olive oil
1/3 cup sucanat or brown sugar
1 tsp. vanilla extract
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
2 cups shredded, unpeeled zucchini
1 cup cranberries (frozen or fresh)

Grind wheat in the WonderMill.  Preheat oven to 350 degrees.  Grease a loaf pan.

In a bowl (or the base of a stand mixer), combine eggs, honey, olive oil, sugar, and vanilla.  When mixed, add salt, baking soda, baking powder, and flour.

Fold in (by hand) zucchini and cranberries, mixing just until combined.

Pour batter into the prepared loaf pan.  Bake for 50-60 minutes until golden brown, top is slightly cracked, and a toothpick inserted in the center comes out clean.

Remove from pan and cool on a wire rack completely before slicing.


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Whole Wheat Applesauce Bread


applesauce bread ingredientsJune 3rd is National Applesauce ‘cake’ Day.  Well, I wasn’t feeling ‘cake’ so I decided to make Whole Wheat Applesauce Bread!

This hearty bread with whole oats and whole grain lends itself to being a french toast that will sure to be a hit or just a great whole grain snack with cream cheese or peanut butter spread on a toasted slice.

Hope you enJOY and keep playing with your food!

Ingredients are pictured to the left.


First finely mill 3 cups of hard white wheat in your Wondermill or Wondermill Jr. Deluxe.  Now gather all of the players together before beginning this recipe.

logo.gifWhole Wheat Applesauce Bread

Makes a 1.5lb loaf


    • 1 Cup warm water (100 degrees)
    • 1/2 Cup Applesauce (or Apple Butter)
    • 1 TBS Coconut Oil – solid
    • 2 TBS Brown Sugar or Succanat
    • 1/2 tsp Cinnamon*
    • 1/4 tsp Mace*
    • 1/4 tsp All Spice*
    • 1 1/2 tsp Instant or Bread Machine Yeast
    • 3 Cups Freshly Milled Hard White Wheat
    • 1/2 tsp Sea Salt
    • 1/3 Cup Old Fashioned Rolled Oats
    • 1/4 Cup dried Apple Sices
    • 1/4 Cup Chopped Dates or Raisins
    • Shaker of Cinnamon & Sugar (Topping)
    • Egg Wash

*Omit Spices if using Apple butter

For sake of time I did use the bread machine on the dough setting for this one.

Place first first 8 ingredients in the bread machine (or mix in a large bowl if making bread by hand).

Mix the salt IN with the flour and top off the liquid in the bread machine and start the dough setting. If by hand, mix flour/salt mixture into liquid 1 cup at a time until fully blended and the need to hand knead is apparent.)

About half way through the process, or on a bread machine with the nut/fruit beep – toss in almost all the oats (save some to top), dates/raisins and dried apple pieces.  Continue through the dough setting on the machine.  By hand, knead until it bounces back (about 5-8 more minutes) and place in a warm place to rise to double size.

Punch down and shape loaf.  These also make great breakfast rolls.

Brush the top with egg wash and sprinkle remaining oats and cinnamon sugar on the top.

Let rise again until loaf or rolls have doubled in size.  Now bake.

Preheat oven on 350 degrees F.

Bake based on your chosen shape:  Full loaf – 20 to 25 minutes.  Rolls – 15 to 20 minutes.

Let cook completely before slicing.

applesauce bread

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Twisted Breadsticks


Sometimes it’s nice to have a few “fancier” recipes in your arsenal when you entertain and have company over!  These twisted breadsticks are full of flavor (while packed with good-for-you whole grains) and would pair beautifully with many pasta dishes and other Italian meals!

While these breadsticks look beautiful and complicated, they are so simple to make!  It’s a pretty fun recipe, and older kids could definitely help as well.

Twisted Breadsticks
    adapted from here

1 cup warm water
2 1/2 tsp. yeast
2 tsp. sea salt
2 large eggs, beaten slightly
1/4 cup honey
5 Tbsp. olive oil
2 1/2 cups whole wheat flour, freshly ground
1 to 1 1/2 cups unbleached all-purpose flour
additional olive oil
Parmesan cheese
Italian seasoning
garlic powder

Grind wheat in the WonderMill.  Prepare baking sheets by lining with parchment paper.

In a large mixing bowl (or the base of a stand mixer), combine warm water, yeast, salt, eggs, honey, and olive oil.  When combined, add whole wheat flour.  Add all-purpose flour 1/2 cup at a time until the dough forms a ball.

Knead the dough briefly (adding additional flour as necessary) until smooth and soft.  Return to the bowl, cover, and let rest for 20 minutes.

Preheat oven to 375 degrees.

Knead the dough again and when smooth and non-sticky, roll out into an oval.

Brush dough with olive oil and sprinkle with Parmesan cheese, Italian seasoning, and garlic powder.

Using a pizza cutter, slice dough into strips.

Twist dough several times, then place on the prepared baking sheets.

Bake for 10-12 minutes until lightly browned.

Cool slightly.


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Whole Wheat Blondies with Caramel Sauce


BlondiesPinterestIt’s rare that I get this excited about a dessert.  Seriously.  You can keep your brownies and chocolate …but if caramel is on the menu, it’s mine and I’m not likely to share.

Just sayin’. (:

That’s why I get so excited when National Blondie Day (May 9th’s Food Holiday) rolls around.  It’s an excuse to make this chewy, caramel dessert if ever there was one! Not like I need an excuse – but it helps me sleep at night have one.  (:

And as a BONUS – This recipe uses only one bowl and one baking dish for the Blondies and one saucepan for the caramel.  So the mess with this decadent dessert is minimal.

2014-05-08 19.11.22Gather all ingredients before you start.

So you’ll know if you have to substitute or make adjustments before the magic begins!

Blondie Ingredients:

  • 1/4 Cup Melted Butter* (unsalted if you have it)
  • 1/4 Cup Melted Coconut Oil (extra virgin cold pressed full-flavor is our favorite)
  • 1 Large Egg (or 1/4 Egg Whites)
  • 1 1/2 teaspoon of Vanilla Extract
  • 1/2 teaspoon of Almond Extract
  • 1/8 teaspoon Sea Salt (if using unsalted butter, but if butter is salted omit this salt)
  • 1 Cup Freshly Milled Soft White Wheat
  • 1/2 Cup Chopped Nuts of your choice (I like pecans)

* 1/2 Cup of Melted Butter can be used if you do not have or care for Coconut Oil

Let’s make the Blondies first…

Mill Soft White Wheat in your Wondermill or Wondermill Jr. Deluxe to get one cup of flour.

Preheat your oven to 350 degrees F, prepare an 8×8 baking dish with either non-stick spray, parchment paper or butter. Set aside.

2014-05-08 19.27.51

Brown Sugar, Butter & Coconut Oil

In a medium to large bowl stir together melted butter, melted coconut oil and brown sugar until smooth.  It may appear a little clumpy but that’s the coconut oil that causes that – keep stirring it will smooth out more in the next step.

Add in 1/4 Cup of flour at a time and keep stirring after each to be sure it is fully incorporated and smooth.

2014-05-08 19.34.02

1/2 Cup Flour Added. See how smooth?

Pour the batter into the prepared baking dish and bake in center of oven for about 25 minutes (3 minutes less if dark pan, 3 minutes more if clear glass pan)

When toothpick inserted into the middle comes out fairly clean, remove from oven and cool the pan on a wire rack.

Cut into 9 – 16 squares and serve alone or with whipped cream and Caramel Sauce.




These really are good enough without the Caramel Sauce but, why stop at ‘good enough’ when the easy recipe below tops things off and takes us into Caramel Overload… So let’s go for it….


Caramel Sauce Ingredients:

  • 1 Cup of Brown Sugar (packed)
  • 1/2 Cup milk (half and half makes it best, but I’ve used as low as 2%)
  • 4 Tablespoons of butter
  • Pinch of Sea Salt
  • 1 teaspoon Vanilla Extract
  1. In a small to medium sauce pan over medium low heat stir together the brown sugar, butter, milk and pinch of sea salt.  (NO VANILLA EXTRACT YET)
  2. Keep an eye on this and keep whisking as it cooks for 5-8 minutes. That’s part of the key to creamy caramel. Don’t let it ‘bubble’ too much but rather just cook smoothly.
  3. Add Vanilla Extract and continue to stir and cook for 1 more minute.
  4. Remove from heat and cool to the touch.
  5. Pour over – well – anything -  and enJOY! (:




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Berry Cream Cheese Pie in Whole Wheat Pie Crust


IMG_1702I usually measure out and mill each of these two flours separately or I’ve already had bag of each that was previously milled in my Wondermill. First things first. 

Make and bake an easy whole wheat pie crust shell. It is easier to do than you might think and yes, you can make a whole wheat one that is flaky and tasty.  


Whole Wheat Double Pie Crust

Makes two deep dish base pie shells or bottom & top of one deep dish.


  • 1 Cup Freshly Milled Hard White Wheat Flour (sifted)*
  • 1 1/4  Cup Freshly Milled Soft White Wheat Flour (sifted)*
  • 1 tsp sea salt
  • 1/3 C cold, hard butter
  • 1/3 C cold, hard coconut oil
  • 6-8 TBS very cold water

Sifting takes out some (not all) of the husk helping the crust hold together better.  It is optional, but keeps crust from crumbling too badly if not sifted.

Combine flour and salt in a bowl.

Cut in cold butter and cold coconut oil (at the same time) until fine and crumbly.

Add water one TBS at a time while stirring with metal spoon to combine.

When dough forms a loose (still slightly dry) ball stop adding water.

Hand knead just slightly in bowl until all of it sticks together.

Too dry (not sticking) add another TBS water.
Too wet (gooey) add a TBS flour.

Divide dough into equal halves, wrap in saran wrap and refrigerate for 15-30 minutes* before shaping.

Just before baking the pie…. roll out on floured surface and use as directed in pie recipe.

Bake empty to fill for a cold pie by pricking the base with a fork several times then put in a hot oven preheated to 400 degrees for approximately 8-10 minutes.

To bake filled for a hot/cooked pie, prick bottom crust as if it were being baked empty first. Fill with your choice of filling then top with the remaining half of the rolled out pie crust.  Be sure to slit or cut decorative wholes to allow steam to escape while baking. This will use the whole recipe.

If wanting only one crust – please note this recipe freezes well in plastic wrap for an easy ready made crust next time.
Berry Cream Pie Polaroid

Miller Family’s Favorite Summer Time Pie Filling!

It can get hot here in North Carolina, trust me.  So when strawberries, blueberries (oh, shoot ANY berries) are in season, we love to make this light and cool pie and put it in one of the empty baked whole wheat pie crusts.



Berry Cream Cheese Pie

Fills one deep dish baked,empty pie shell


  • 12 oz of Whipped Cream
  • 2  8oz  Packages of Neufchâtel Cheese (softened)
  • 2/3 Cup Organic Evaporated Cane Crystals
  • 1/2 tsp Almond Extract
  • 1/2 tsp Lemon Juice
  • 4 Cups of berries (may slice large berries but no need)
  • One Whole Wheat Pre-baked Deep Dish Pie Crust

In a large mixing bowl mix the cold whipped cream and 2 Neufchâtel Cheeses and Cane Crystals on high with a hand mixer until just combined. Add in Almond Extract and Lemon Juice and beat on medium until smooth.  Do not over beat.

Layer about 1/3 of the mixture in the pie crust.  Layer berries.

Repeat sweet cheese mixture and berries until all ingredients are gone.

Optional: Drizzle with chocolate sauce or sprinkle with chocolate shavings.

Refrigerate for a minimum of 2 hrs before serving.

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Whole Wheat Matzah


matzah mainMaking Matzah is so easy and fun to do. This recipe is a little sweeter than most Matzo recipes.  I just tend to like it that way.

First mill about 3 Cups of Hard White, Hard Red or Spelt Flour in your Wondermill.  Since this does not require a leavening agent, you can experiment with other flours such as milling Oat Groats, Rice, many gluten free grains or a combination. IMG_1697

Once you’ve milled your flour of choice, the rest is quite easily done by hand or even in a bread machine.

In a large bowl or in the bucket of your bread machine mix together the following:


  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup Raw Honey
  • 1 Cup Warm Water
  • 3/4 tsp of Sea Salt
  • 3 Cups of Freshly milled flour (Separated into two 1.5 Cups)

Now stir to combine all but the second 1.5 Cup of flour or turn on your machine with those ingredients (minus the second 1.5 Cup of flour).

Once that has combined, slowly add the remaining flour until a dough ball forms.  There is no need to knead this too long since you are not attempting to work any gluten strands into the dough.  It does handle better if it rests a few minutes after fully combined.  So let rest for up to 5 minutes.

Before shaping (because this won’t take too long) preheat your oven to 350 degrees F.

matzah doug splitOil a flat, smooth surface for roiling out your Matzah dough with olive oil. Then split the dough in half to make the work easier.  Set one half aside and begin.

matzah doug flat



With a rolling pin, roll out the dough to be a thin sheet of about 1/4 inch thickness or less.  The thinner the sheet the crispier the Matzah will be and the faster it will cook.

Now comes the fun part.  I used to make these as small rounds of free from shapes and bake them, but this time, while I was playing with the dough I decided to make square Matzah.

matzah dough cutJust by using a pizza cutter, I was able to cut squares or rectangles from the dough.  Once cut, arrange on an oiled cookie sheet.  Repeat and do this with the remaining half of the dough.

However, you may end up with left-over edges that won’t form enough to make more squares – just do a free from one.

I guess this shows my love for making these because as I gathered all the edges to roll out one last try – this photo below is EXACTLY how it looked after just two passes with the rolling pin.  So I left it!  (:

Matzah dough heartPersonal Side note from Donna: It seemed only appropriate since The Passover Lamb loved us so much that He laid down His Life.  No Greater Love has anyone than this.  Perfect for the celebration of the Holy Days of Passover. 

The heart reminded me of this. So I kept it. (:

The views expressed above may or may not be that of this blog owner, however, I could simply not refrain myself from sharing …

Bake on the oiled cookie sheets about 20 minutes. Depending upon thickness – you may want to check it occasionally.  If one side seems more baked than the other, flip the matzah over and continue baking to even it out.  Suggestion: Unless you like to eat super crunchy things, refrain from leaving it in until actually done (in other words take it out a little early to cool) because these do get crunchy easily.

Let cool on wire rack. Eat.  Enjoy!

Until next time…

Keep playing with your food and enJOY the journey!

matzah7Here is a photo of my usual Matzah shaping.


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