Whole Wheat Flour

These hearty monster cookies have it all for nursing parents.

With sesame seeds, pecans, orange pieces, poppy seeds, and chocolate, these breakfast cookies really do have it all.

This recipe for homemade English muffins employs a few smart tricks, offering a faster path to warm rolls with those coveted chewy nooks and crannies.

Biscuits and gravy, traditionally heavy on dairy and pork, is no one’s idea of a heart-healthy meal. This vegan version swaps out the sausage for fiber-rich beans.

Crisp, golden brown youtiao is a staple at the Chinese breakfast table.

Thepla is a quintessential Gujarati flatbread that goes with anything—mango lassi, a cup of chai, or achar for dipping.

Sweet potato purée and banana bind the ingredients together (so you can skip the eggs), while adding a light, natural sweetness to the batter.

This tender, fragile shortbread is the result of a happy accident involving an extra egg yolk.

This bread is ideal for deep summer when you’re awash in fresh, local tomatoes.

Halloumi and mint are a classic Cypriot flavor combination and they meld so perfectly together. This recipe is inspired by my hosts at the Bougainvillea Guesthouse in North Nicosia, who greeted me with a plate of these when I checked in, tired and weary, after an international flight.

These fermented griddle bread have the comforting flavor of an English muffin with a touch of whole grains. The nooks and crannies make them a perfect vessel for sweet and savory spreads.

These superlative oatmeal cookies skip the raisins and use Medjool dates instead. Once chopped, become nearly indistinguishable from the buttery, caramel-rich flavor of the chewy cookie.

Mix the batter with a fork until it just barely comes together. A lumpy batter now means a light and tender waffle later.

Can't find kefir? Substitute buttermilk or plain yogurt.

With all due respect to diner breakfasts and box mixes, the average pancake is about as satisfying as a bag of marshmallows. We’ll take ours skillet-size, burnished from whole wheat flour and studded with cooked grains, because we want them flavorful and with a hardy texture.

Using salted butter and resting the dough are the secrets to these crowd-pleasing cookies that are equal parts chewy and crunchy.

This moist, chewy loaf is packed with seeds, oats, and whole wheat, which makes it both energy-sustaining and beautiful to look at.