Whole Wheat Recipes Recipes - Home Cooking Adventure

Whole Wheat Carrot Biscuits

Thu, 20 Oct 2022 05:17:40 +0000

These Whole Wheat Carrot Biscuits are one of the best healthier biscuits you can ever try all year round. Flaky, buttery and with an amazing flavor, these biscuits are simply irresistible. They are the perfect treat for breakfast, lunch or dinner alongside soups or stews or simply as a snack. Kids love these biscuits in their lunch boxes or as an after-school snack.

How to make whole wheat carrot biscuits.

The recipe for these biscuits is quick and easy. Make sure to prepare all the ingredients before starting to prepare the dough. Grate the carrots and cheese and set aside until ready to use. It is essential to use chilled ingredients and work pretty quickly to create flaky biscuits.

For this recipe, I’ve used whole wheat flour and all-purpose flour to add fiber and make them more nutritious. I also added some oats that bring an amazing flavor and texture. Carrots, cheese and seeds are also enriching the nutritious value while adding more flavor and texture.

I always love to use buttermilk when making biscuits as it helps create a tender and soft crumb. Also, make sure to not overwork the dough and you will surely get a satisfying result.

I highly recommend not skipping the folding process as this will ensure the flaky layers of goodness. It is not difficult and worth all the effort.

If you like biscuit recipes you may also like these Pumpkin Biscuits that are perfect for the fall season. Also, these Cheddar Biscuits are always very much appreciated every time I bring them to a gathering. You may also like to try these Garlic Cheese Bombs that take the biscuit dough and shape it and fill it with gooey cheese turning them into a delightful and unforgettable treat.

Hope you will try this healthy Whole Wheat Carrot Biscuits, tag me on Instagram if you do and enjoy as much we did!

YOU MASY ALSO LIKE:
Flaky Buttermilk Biscuits
Strawberry Scones
Savory Scones

Whole Wheat Carrot Biscuits

These Whole Wheat Carrot Biscuits are one of the best healthier biscuits you can ever try all year round. Flaky, buttery and with an amazing flavor, these biscuits are simply irresistible.

Course Appetizer, Breakfast, Brunch, Snack

Cuisine American

Keyword biscuit, carrot biscuits, flaky biscuits, whole wheat biscuits

Prep Time 15

Cook Time 25

Total Time 40

Servings biscuits

Calories 122kcal

Ingredients

1 cup (125g) all-purpose flour
1 cup (125g) whole wheat flour
1/4 cup (25g) oats
2 ½ tsp (10g) baking powder
1 tsp (5g) sugar
1 tsp (5g) salt
3 oz (90g) 1 medium carrot , grated
6 tbsp (80g) cold unsalted butter , cut into small cubes
1 cup (240g) buttermilk , cold
1/2 cup (50g) cheddar cheese
1 tbsp (10g) pumpkin seeds

For topping

1 small egg , beaten
Bagel seasoning

Instructions

Preheat the oven to 350ºF(180ºC). Line a large baking sheet with parchment paper. Whisk the flour, whole wheat flour, oats, baking powder, salt and sugar in a large bowl.
Use a pastry cutter or fork or your fingertips to quickly cut the butter into the flour mixture until you get pea size pieces.
Add grated carrots, cheddar cheese and pumpkin seeds and just give a quick stir to combine with the flour mixture. Add the buttermilk and mix until incorporated and the dough just comes together.
Pour the mix onto a lightly floured surface, gently press the dough and then pat it with your hands trying to shape it into an about 1/2 inch (1cm) thick rectangle. Fold the dough into thirds like a business letter, using the long sides of the rectangle. Repeat this step, pat it down again into a 1/2 inch (1cm) rectangle and again fold it into thirds like a letter.
Finally, sprinkle some flour on the dough and gently pat it down to up ¾ inch (2cm) thickness.
Use a floured 2 1/2 inch (6 cm) round cookie cutter to cut discs from the dough. Don't twist the cutter, use a straight up and straight down motion. Reshape and cut leftover dough.
Place the biscuits, 1 inch apart, on the prepared baking sheet.
Brush the tops of the biscuits with beaten egg and sprinkle with some bagel seasoning.
Bake for 20-25 minutes or until crisp and golden.
Serve biscuits while still a bit warm.

Video

Nutrition

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Homemade Graham Crackers

Tue, 19 May 2015 06:18:29 +0000

Have you ever tried making homemade graham crackers? I did only recently and for me, there is no turning back. These crackers are better than any store-bought ones. They can make a great snack or breakfast alongside some yogurt, milk, chocolate spreads, or fruits. These crackers are also perfect for making delicious graham cracker crusts for various desserts like cheesecakes, tarts and no bake-desserts. They can also make a great treat for kids’ lunch boxes or as an after-school snack.

How to make graham crackers.

The recipe for these crackers is easy and quite straightforward. First, you have to mix the dry ingredients together into a bowl. In another bowl mix the butter, with sugar and honey until creamy. Gradually incorporate the dry ingredients and the dough is ready to be rolled. Divide the dough into two equal pieces for easier rolling.

Roll each piece of dough into a rectangle between sheets of parchment paper, trim the edges and cut in smaller rectangles. Prick them with a fork and freeze for about 20 minutes before baking. Bake until deep golden brown and let cool completely before serving.

The crackers are not too sweet, as it uses quite a small amount of sugar. As honey is also added to this recipe there is no need for adding more sugar. The cinnamon and cloves bring a wonderful flavor and while baking the house is filled with an amazing smell. I will be making these again and again maybe even several batches and freeze some for later.

For this recipe, you can easily let the kids involve in the process of making. Making homemade graham crackers was a fun activity to make with my little daughters, as they enjoyed pricking all the crackers using a fork.

Hope you will try them out and see how easy and delicious these crackers can be. If you do, don’t forget to tag me on Instagram, would love to see how it turns out for you.

Homemade Graham Crackers

These crackers are better than any store-bought ones. They can make a great snack or breakfast alongside some yogurt, milk, chocolate spreads, or fruits. These crackers are also perfect for making delicious graham cracker crusts for various desserts

Course Breakfast, Dessert, Snack

Cuisine American

Keyword cheesecake crakers recipe, crackers, crackers recipe, graham crackers, homemade graham crackers, sweet graham crackers

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 147kcal

Ingredients

2 cups (250g) whole-wheat flour
1 cup (125g) all-purpose flour
1/2 tsp (3g) salt
1 tsp (6g) baking soda
1 tsp (3g) ground cinnamon
1/2 tsp (2g) ground cloves
1 cup (220g) unsalted butter , room temperature
1/2 cup (100g) brown sugar
2 tbsp (30g) honey

Instructions

Preheat oven to 350 F (180C).
In a medium bowl combine flours, salt, baking soda, cinnamon and cloves.
In another bowl, mix the butter with sugar and honey until fluffy.
With mixer speed to low incorporate the flour mixture and mix until combined. If necessary use your hands to form a dough. Divide the dough into 2 pieces.
Place one piece of dough onto a parchment paper. Cover with another parchment paper and start rolling the dough into a rectangle of about 1/8 inch (3 mm) thick.
Remove the parchment paper on top and using a pastry cutter cut the edges to form a perfect rectangle and then cut into smaller rectangles (about ( 2 X 5 inches – 5 X 12 cm ). Prick crackers using a fork. Slide the parchment paper into a baking sheet. Refrigerate or freeze for 20 minutes to get firm before baking.
Bake for 10-12 minutes until dark golden brown. Let cool on the baking sheet for 5 minutes and then transfer crackers to wire racks to cool completely.
Crackers can be stored in an airtight container at room temperature, up to 3-5 days.

Video

Nutrition

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Pasta ai Quattro Formaggi (Four Cheese Whole Wheat Pasta)

Fri, 08 Mar 2013 15:19:36 +0000

This Pasta ai Quattro Formaggi is an easy dish that delights all cheese lovers. The best part of this recipe is that you can use whatever four cheeses you like, but I would suggest always keeping the Parmesan Cheese as one of them. Four Cheese Whole Wheat Pasta is the perfect dish for a quick dinner or lunch, served along with a good white wine.

Preparing this Pasta ai Quattro Formaggi – Four Cheese Pasta recipe with whole wheat pasta instead of regular ones reduces the calories per serving and the nutritional benefits should be also taken into account.

Whole-grain pasta is significantly higher in fiber and nutrients than regular pasta, as they are made with whole-grain flour that includes germ and bran. It is said whole wheat pasta contains fewer calories and supplies about three times as much fiber and 25 percent more protein than traditional pasta. A good enough reason for me to choose them instead of buying or making regular pasta.

How to make Pasta ai Quattro Formaggi

Begin by cooking the pasta in slightly salty water until it’s just right, al dente stage. In a medium pan toast the pine nuts.

Meanwhile, prepare the sauce. Heat the cream, garlic powder, and butter in a saucepan until the butter melts. Gradually add all the grated cheese. Lower the heat and keep stirring until all the cheese melts into a beautiful blend.

When ready, drain the pasta, saving a bit of the cooking water. Put the pasta back in the pan, pour in the cheesy cream, and add a dash of salt and pepper. Give it a gentle stir, adding some of the reserved cooking water if you want to smooth things out.

Sprinkle some more cheese, those golden pine nuts, and a bit of fresh parsley on top. Serve it up right away and enjoy the heavenly flavors of this pasta delight.

Hope you will try these amazing Four Cheese Whole Wheat Pasta and enjoy them as much as we did. If you do, make sure to share the photos with me on Instagram, would love to see how it turns out for you. Enjoy!

If you like cheese pasta you may also like to try these Spaghetti Carbonara, Macaroni and Cheese, Chicken Alfredo Pasta, or Three Cheese Stuffed Shells.

Shrimp Spaghetti

Homemade Tagliatelle with Tomato Sauce

Penne with Mushroom Bolognese

Pasta ai Quattro Formaggi (Four Cheese Whole Wheat Pasta)

Easy recipe for Four Cheese Whole Wheat Pasta that delights all cheese lovers. Use whatever four cheeses you like. Perfect dish for a quick dinner or lunch.

Course Main Course, Pasta

Cuisine Italian

Keyword cheese, formaggi, four, pasta, pasta recipe, quattro, spaghetti, wheat, whole

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 266kcal

Ingredients

9 oz (250g) whole wheat pasta (I used spaghetti)
7 oz (200g) cream
1 tbsp (15g) butter , room temperature
1/2 tsp (2g) garlic powder
1/4 cup (25g) Parmesan cheese , grated
1/4 cup (25g) Mozzarella cheese , grated
1/4 cup (25g) goat cheese , broken into small pieces
1/4 cup (25g) Romano cheese , grated
1/4 tsp (1g) salt
Freshly ground black pepper
1/4 cup (35g) pine nuts , toasted
Fresh parsley

Instructions

Cook the pasta to the al dente stage in lightly salted water. Toast the pine nuts in a medium pan.
Heat the cream, garlic powder and butter in a medium saucepan over medium heat until butter melts. Gradually stir in all grated cheese.
Reduce heat to low, and continue stirring just until all cheese is melted.
Drain the pasta and reserve some of the cooking water.Put pasta back in the pan, pour in the cheese cream and add salt and pepper. Stir gently to combine adding some of the reserved cooking water if you want to thin the sauce slightly.
Sprinkle the top with some cheese, toasted pine nuts and fresh parsley. Serve immediately.

Nutrition

The post Pasta ai Quattro Formaggi (Four Cheese Whole Wheat Pasta) appeared first on Home Cooking Adventure.

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50 Percent Whole Wheat Sourdough Bread

Tue, 22 May 2012 12:23:04 +0000

I am so glad I started making bread with sourdough starter. My adventure with sourdough bread continues, I changed the Vermont bread recipe to create a 50 Percent Whole Wheat Sourdough Bread, which turns out to be simply amazing.

Using whole wheat flour and wheat bran makes it healthier and more nutritious not to mention that it tastes even better.

How to make whole wheat sourdough bread

To start, prepare the overnight starter. In the evening, take 19 grams of your 100% hydration sourdough starter and place it in a bowl. Add water and mix well before incorporating the flour. Cover the bowl with plastic wrap and let it rest at room temperature for 12-14 hours overnight.

The next morning, combine the bread flour with whole wheat flour and wheat bran with water and the overnight starter in a large bowl, mixing until well combined. Allow the dough to rest for 30 minutes for autolyse. After the resting period, add salt and knead the dough by hand or mixer for 5-8 minutes.

Prepare a wide bowl by wiping its interior with a little vegetable oil. Place the dough in this bowl to facilitate stretching and folding without removing it from the bowl. Cover with plastic wrap and let it ferment at room temperature for 2.5 hours, performing folds at 50-minute intervals.

Once the fermentation is complete, turn the dough out onto a floured surface and shape it into a loaf. Sprinkle the loaf with flour, cover it, and let it rest for 15 minutes. While the dough is resting, prepare a bowl with a kitchen towel sprinkled with flour. Place the dough seam-side-up in the bowl, cover with the edges of the towel, and proof for 2 to 2.5 hours at room temperature. You’ll know it’s ready when pressing the dough with a finger results in a slow return.

How to bake the whole wheat sourdough bread

Preheat your oven to 475°F (240°C) with a baking stone inside, or if you don’t have one, preheat a baking sheet. Place a small pot of water at the base of the oven to create steam. Turn the proofed loaf onto parchment paper and score it. Carefully transfer the loaf to the preheated baking stone or the back of the baking sheet.

Bake with steam for 15 minutes, then remove the pot of water from the oven and continue baking for another 20-25 minutes without steam. Once baked, cool the loaf on a wire rack and let it cool completely for at least 2 hours before slicing.

Hope you will try it out and enjoy your freshly baked sourdough bread! If you do, make sure to share the photos with me on Instagram. I love seeing how it turns out for you.

For more bread ideas check our full collection of Bread Recipes.

50 Percent Whole Wheat Sourdough Bread

50 percent whole wheat sourdough bread recipe, with whole wheat flour and wheat bran which makes it healthier and more nutritious. Tastes amazing.

Course Bread

Cuisine American

Keyword bread, flour, sourdough, whole wheat, whole wheat sourdough bread

Prep Time 7 5

Cook Time 35

Total Time 7 40

Calories 2201kcal

Ingredients

Overnight Starter

19 g 100% hydration sourdough starter , unfed
118 ml water at room temperature
94 g bread flour

Final Formula

250g bread flour
250g whole wheat flour
5 tbsp wheat bran
310 ml water at room temperature
15g salt
Overnight Starter

Instructions

Prepare the overnight starter.

To make the overnight starter, in the evening stir down the 100% hydration sourdough starter, and remove 19 g in a bowl. First add the water and stir well. Add flour and stir. Cover with plastic wrap, and let it rest at room temperature for 12-14 hrs (overnight).
For the 100% hydration sourdough starter – you either make it to have it your own as shown here – or take from a friend who has or buy it from a specialized store)

Prepare the final dough.

In the morning, in a large bowl mix the flour and wheat bran with water and the overnight starter until well combined. Let the dough rest (autolyse) for 30 minutes.
Add the salt and knead by hand for 5-8 minutes.
Wipe the inside of a wide bowl with a little vegetable oil. Place the dough into this wide bowl so the dough can be stretched and folded without removing it from the bowl. Cover with plastic wrap.
Let the dough ferment at room temperature for 2.5 hours with folds at 50 minutes. The folding is shown here.
Turn the dough out onto a floured surface. Shape it in form of a loaf. Sprinkle the loaf with flour, cover and let rest for 15 minutes.
Meanwhile prepare 1 bowl with 1 kitchen towel, sprinkled with flour. Add the dough seam-side-up, cover with the edges of the towel and proof for 2 or 2.5 hours at room temperature. You will know it's done when pressing the dough with the finger the it comes slowly back.

How to bake the sourdough bread.

Preheat the oven to 475 F (240 C) with baking stone or in case you don't have one preheat a baking sheet. Place a small pot with water at the base of the oven to create steam.
Turn the proofed loaf onto a parchment and score it. You can see some tips here. Carefully transfer it to the preheated baking stone or back of the baking sheet.
Bake for 15 minutes with steam then remove the pot with water from the oven and bake for another 20-25 minutes without steam.
Cool on a wire rack. Let it cool completely before cutting for at least 2 hrs.

Nutrition

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Digestive Biscuits with Raisins

Fri, 18 May 2012 13:02:57 +0000

This easy recipe for Digestive Biscuits with Raisins is adapted from Gary Rhodes’ recipe with a few personal changes. I added a little more sugar as I wanted them a bit more sweet and I added raisins as they bring a nice touch and make a perfect combination.

If you make these biscuits plain, without raisins, they can be used to prepare cheesecake crusts. Either way, these crispy, sweet digestive biscuits are so delicious that I’ve decided to make them regularly for my family. The oats add a distinct flavor, making them perfect with morning tea or coffee and kids love them.

How to make digestive biscuits with raisins

To prepare these delicious digestive biscuits, start by placing the oats in the bowl of a blender and running it for about 5 seconds until they turn into crumbs. Transfer the oat crumbs to a mixing bowl and combine them with all the other dry ingredients, flour, sugar, baking powder and salt, mixing well. Add butter to the dry mixture, stirring until it reaches a breadcrumb-like texture. Gradually add milk to the mixture, stirring until a moist pastry consistency forms. Allow the dough to rest in the refrigerator for 15 minutes.

Meanwhile, preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Lightly dust your working surface with flour and roll out the dough to a thickness of about 3 mm. Note that the dough may be slightly challenging to work with, due to its consistency.

Using a round cutter, cut circles from the dough, each about 7-8 cm in diameter. Re-roll any dough trimmings to cut out additional circles. Arrange the dough circles on the prepared baking sheet, ensuring they are evenly spaced.

Bake the pastries in the preheated oven for about 15-18 minutes, or until they turn lightly brown. Once baked, transfer them to a wire rack to cool completely.

Store the cooled pastries in an airtight container, where they will stay fresh for up to 3-4 days. Enjoy your homemade digestive biscuits as a delightful snack or dessert!

Hope you will try this easy recipe for Digestive Biscuits. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

For more cookie ideas check our full collection of Cookie Recipes.

Digestive Biscuits with Raisins

These crispy, sweet digestive biscuits made with rolled oats and raisins are perfect for morning tea or coffee. Perfect for cheesecake base if made without raisins.

Course Breakfast, Snack

Cuisine English

Keyword biscuits, cookies, digestive, homemade, oats, raisins

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 102kcal

Ingredients

3/4 cup (100g) wholewheat flour
1 cup (100g) rolled oats
4 tbsp (60g) sugar
1 tsp (4g) baking powder
3 tbsp raisins
pinch of salt
1/2 cup (110g) butter , at room temperature
2 tbsp (30ml) milk

Instructions

Put the oats in the bowl of a blender and run it 5 seconds to turn them into crumbs. Mix together all of the dry ingredients. Add butter and stir to form a breadcrumbs texture. Add milk to create a moist pastry consistency. Let the dough rest 15 minutes in the fridge.
Preheat oven to 180 °C (350 F) and line one baking sheet with parchment paper.
Dust the working surface with a little flour and roll out the dough to a thickness of 3 mm (the dough is not very easy to work with). Cut circles of 7-8 cm in diameter, re-rolling any trimmings. Place them on the prepared baking sheet.
Bake for about 15-18 minutes until lightly brown.
Let them cool on a wire rack. Keep them in an airtight container for up to 3-4 days.

Nutrition

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Homemade Crackers

Sun, 10 Apr 2011 20:12:03 +0000

The first time I tried these crackers was when I purchased them from a health food store. I absolutely adored their taste, but the steep price tag prompted me to search for a recipe, allowing me to recreate these delectable crackers at home whenever the craving strikes. Glad to share with you this recipe for easy, thin, healthy homemade crackers.

These crackers can be made with sunflower, sesame or poppy seeds and with various seasonings. These crackers pair wonderfully with appetizer dips, making them a versatile addition to any spread.

How to make homemade crackers

Begin by combining flour with wheat bran, salt, and sesame seeds in a medium bowl. Add water and oil to the flour mixture, then mix everything together until well combined. Knead the dough until it becomes smooth and easily pulls away from the sides of the bowl.

Preheat your oven to 350 degrees F (180 Celsius). Divide the dough into two equal pieces. Place each piece onto a separate sheet of parchment paper. Roll out each piece of dough into a thin rectangular shape, about 1/10 inch (2 mm) thick. Use a pastry cutting wheel to slice the dough into small rectangles, then prick each rectangle with a fork.

Transfer each sheet of parchment paper with the dough rectangles onto a baking sheet. Bake in the preheated oven for about 10 to 15 minutes, or until the crackers are golden and crispy. Once baked, remove them from the baking sheet and allow them to cool completely before serving.

Hope you will try these amazing homemade crackers and enjoy them as a delicious snack! If you do, make sure to share the photos with me on Instagram. Would love to see how these turn out for you.

YOU MAY ALSO LIKE:
Pita Bread Chips
Cheese Sticks
Cheese Sesame Pretzels

Homemade Crackers

Easy, thin, healthy homemade crackers, that can be made with sunflower, sesame or poppy seeds and with various seasonings, perfect alongside appetizer dips.

Course Appetizer, Snack

Cuisine American

Keyword crackers recipe, easy cracker recipe, homemade crackers, seeds crackers, sesame crackers

Prep Time 30

Cook Time 15

Total Time 45

Servings crackers

Calories 22kcal

Ingredients

1 ½ cup (190g) whole wheat flour
2 tbsp wheat bran, grounded
2 tbsp sesame seeds
1/2 tsp (3g) salt
1/4 cup (60ml) cold pressed sunflower or olive oil
1/2 cup (120ml) water

Instructions

In a medium bowl, mix flour with wheat bran, salt and sesame seeds. Add water and oil to the flour mixture. Mix everything together and knead until the dough is smooth and pulls away from the side of the bowl.
Preheat the oven to 350 degrees F (180 Celsius).
Divide the dough into 2 equal pieces. On a parchment paper roll out each one to a thin rectangular about 1/10 inch (2 mm) thick. Using a pastry cutting wheel cut in small rectangles. Prick the crackers with a fork. Transfer each parchment paper to a baking sheet.
Bake for about 10 – 15 minutes until golden and crispy. Remove from the baking sheet and let them cool completely before serving.

Nutrition

Serving: 1g | Calories: 22kcal | Carbohydrates: 1.9g | Protein: 0.3g | Fat: 1.5g

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