I cannot answer that question for you but hope someone does soon, I saw somewhere else here that someone mentioned a cookie with chocolate in it.
I’m going to try cooking a new whole grain in the next couple days, just don’t know which one yet.

Hi Deepa. I mill my own grain and bake most of my own bread products. There is a wonderful chocolate chip recipe on www.breadbeckers.com. Just go to their site and look under recipes. They have a recipe called “Flax Oatmeal Cookie” but if you click on it you will see there is a Chocolate Chip variation there. It is SO GOOD. There is also a recipe for Chocolate Pound Cake which I have not tried not to mention lots of other good recipes. Hope you find this helpful. Kim

Deepa, take a favorite recipe for a lets say, a chocolate muffin.(You can google one, I just tried it) instead of regular white flour substitute with whole grain flour, and the same goes with any other ingredients you would like to change in it too.

I tried spelt, wasn’t bad. It works nicely combined with whole grain flour when baking.

im trying whole grains in all food,not bad

I wouldn’t go for white rice because it doesn’t offer any nutritional value!

There are recipes that call for whole cracked wheat flour.I think King Arthur sells that flour,it’s of excellent quality.

hello kashi is a very good cereal

What about quinoa tabbouleh, it’s packed full of nutrients and is low fat and really quick to cook. Find the recipe and watch the video here www.inyourkitchen.com

We tried amaranth for the first time with our supper last night. I needed to add a little more water than the 2 parts to 1 part grain called for in the cooking instructions to get a good consistency. It had an earthier flavor than brown rice that went well with our BBQ pork ribs and broccoli. We tried the amaranth in combination with broccoli and a little butter – good. Also, with the pork and BBQ sauce – even better. I have several ideas how to try this grain next; maybe as a hot breakfast instead of oatmeal or a variation of rice pudding. It might also work in risotto or coucous style recipes. We will experiment and see.

There are so many cool grains that are under-utilized and just do not get the recognition they deserve, especially within our diets. I like to go to places like Whole-Foods and a big place called Central Market and look. Most every state has a cool place to shop like that. Whether you are baking or just want something a little different and nutritious the sky is the limit.
There are too many grains I like to mention but experimenting is the fun thing to do. Is there really any RIGHT or WRONG?? No. Enjoy yourself and do something cool to show someone something different they will surely enjoy.

Quinoa is one of the best grains. The taste is wonderful and the health implications are through the roof. Does anyone have some good quinoa recipes? I’ll have to check out quinoa tabbouleh

Try teff, its good

I cooked Buckwheat Pancakes this morning. I did not like the taste…...... but at least I tried something new!

We had Teff this moning for breakfast and it was good with a little honey drizzled over it.

I am still fighting to introduce whole grain breads and rice to my family. I like them just fine and my youngest has no complaints, but my husband and my oldest claim it taste bad. I think it’s all in their minds!!!

I had a great quinoa soup…so quick and easy! Just put 1 c quinoa in 4 c broth and bring to a boil. Lower heat and cook for 15 min. Then add frozen corn (about 1 c or so) and 1/3 c salsa and simmer for 5 min and right before serving you can add an avocado diced (and cilantro if you like, I don’t so I didn’t!)
Also you can add black beans or chicken (diced) if you want a variation!

SUPER EASY AND DELICIOUS AND A WAY TO USE A WHOLE GRAIN!

Oh, this recipe (above) came from a cookbook called “Whole grains for busy people.” I only have this recipe but I would like to get the book if they are all that good. I think the author is Lorna Sass.