Snacks and Desserts

These decadent dessert waffles are so light and crispy it’s hard to believe they’re made with sourdough and whole wheat. We love the waffles with heaps of whipped cream and fresh raspberries, but try them with your favorite chocolate accoutrements: coffee ice cream, hot fudge, brandied cherries—in fact, what doesn’t go with chocolate?

This pie has no crust, so it’s quick and healthy. Mix it by hand with a large spoon, so the apples don’t get crushed.

Try using all whole wheat flour for even more power in these delicious chewy cookies.

This easy pumpkin pie recipe has a great whole wheat crust you can use with any other pie, and a light and lovely filling it would be a shame to enjoy only once a year at Thanksgiving.

You can serve these shortcakes with fresh raspberries or strawberries in place of the fruit compote.

These treats made with whole grain flour have a nutty, rich taste that people expect from a home baked cookie. I added dried cherries for a twist but these cookies are just as good as a classic chocolate chip.

This bar is packed with whole grains and sweetened only with honey and naturally-occurring fruit sugars. The smooth flavor balance of peanuts, almonds, mildly tart fruit, and toasted oats isn't overly sweet, but is sweet enough for a child to enjoy.

Give the gift of a homemade snack mix. This one may be the “berry” best you’ll make!

Mmmmm, brownies! Butterscotch chips and brown sugar are an irresistable pairing, and granola keeps it all together without making the finished brownies too dry or crumbly. Need we say more?

Tasting mildly like chocolate, teff flour has plenty of natural sweetness and blends well with nuts and chocolate. These cookies, a classic combination of peanut butter and chocolate, are delightful treats.

This is the most dependable, most versatile whole grain muffin recipe we know. The batter is a little on the stiff side, the better to hold together when juicy berries and fruits are stirred in, yet the muffins themselves are very tender. Toppings can range from simple, such as coarse sugar or cinnamon-sugar, to stunning, such as streusel.

Craving old fashioned Oatmeal Raisin cookies? Try these gluten-free, nut-free, dairy free, cookies, with both egg-free and soy-free options. Perfect as an after school snack, these crunchy, slightly sweet cookies are packed with the added nutrition of quinoa. Look for them to become a new family favorite.

Bump up the nutrition in your smoothie and add a delightful creaminess – with the surprise addition of oatmeal!

Keep a small bag of this crunchy snack mix in your bag, and you'll never raid the candy machine again!

The buttermilk and oil in the recipe create a tender cake that won’t crack when it’s rolled up. For a quicker, more traditional dessert, use only the raspberry jam inside before powdering the top with confectioners’ sugar.

This nutty, crunchy, multigrain granola bar is packed with nutrients and sweetened only with honey.  The coconut flavor is intensified by the use of coconut oil, which research now shows may have health advantages over other saturated fats.

What better way to start Thanksgiving Day than with easy, oven-fresh muffins? These moist, deep-gold pumpkin muffins can be ready in under an hour, with a minimum of effort. Generously studded with cranberries and cinnamon bits, they're a wonderful salute to Thanksgiving's favorite flavors.

Fudgy, cakey, fudgy, cakey . . . can’t make up your mind? These brownies combine the best of both worlds—the fudge brownie’s ultramoist texture, and the nice rise of a cake brownie.

I'm always on the hunt to find ways to use leftovers. This is the prefect way to treat your family to a frozen dessert and pump up the servings of whole grains at the same time.

This cake is a powerful magnet for lovers of chocolate and cherries. The cheery cherries and chocolate curls sitting on top signal the flavor delights beneath. Whole wheat pastry flour blends with unsweetened cocoa to create a rich, tender cake layer that’s infused with cherry flavor and filled with bright and snappy cherry pie filling.

All the goodness of your favorite chocolate chip cookie with a twist: barley flour instead of wheat.