Layers of flourless chocolate peppermint “Fallen” cake with whipped neufchatel cheese and cherry preserves for an easy wintry dessert.

Thanksgiving leftovers become brunch! Whole Grain Pumpkin Crepes with Cranberry Sauce, Walnuts & Pumpkin Spice Whipped Cream.

Whole grain rose water chocolate chunk cake with layers of red currant jam, topped with rose water frosting, fresh rosemary & rose macarons.

Whole grain apple sage spice cake covered in homemade caramel buttercream and topped with a showstopper apple garnish.

Give a homemade, edible gift this holiday season. This Honey Sage Syrup pairs well with biscuits and cocktails alike!

A loose, easy recipe for a healthier and vegetarian version of the traditional Reuben sandwich.

It’s the time of year for tea and spices, and this cake has both! The real beauty comes from the apple design, so express yourself.

Perfect for a picnic- a vegetarian take on the traditional Vietnamese sandwich (with a vegan option as well).

Lentils add a meaty flavor to this vegan remake without processed fake meats. Great for weeknight dinners or entertaining a crowd.

Almond flour and sweet basil flowers make a nutty, floral accent to the sweet cherry filling in this whole grain pie.

Spicy creme fraiche filling & pickled summer veggies make these addicting deviled eggs an ode to Vietnam’s classic sandwich.

Use leftover pickling liquid, healthier oil and whole grain batter to make a fried chicken you’ll crave over and over again!

Whole Grain Zucchini Cornbread pairs well with savory meals or top with butter & honey for a wholesome, whole grain breakfast bread.

Whole grain, peach, molasses & whiskey cakes with Whiskey Whipped Cream, Smoked Sea Salt Whiskey Caramel & Caramelized Peaches!

Layers of whole grain, lemon, ginger & turmeric cornmeal cake with tangy grapefruit frosting topped with a “planted” living cactus!

Browned butter, pure maple syrup, brown rice flour & whole wheat flour combine with fresh turmeric for a healthy, moist breakfast muffin.

Celebrate spring & early harvests gifts with Whole Grain, Cornmeal & Basil Waffles topped with Rhubarb Compote & Rose Water Whipped Cream.

A whole grain carob and apricot jam cake with layers of chocolate frosting and drizzles of dark chocolate ganache & fresh berries.

Even beet haters will like these rich, chocolaty, vegan cupcakes. Dust with raw cacao for the final touch!

Like a self-filled cupcake but more grown up. Sprouted spelt flour, pure mint extract and dark chocolate combine in one elegant bar!

A birthday tradition- one mini layer cake for each year of life- continues w/ these Whole Grain Mint Chocolate Layer Cakes.