Raspberry Almond Linzer Thumbprint Cookies

Gingerbread Apple Pancakes. They are plate-licking good.

100% Wholegrain Oat Muffins with zero butter adapted from Boston flour bakery.

Perfect Roast Beef, slathered in a Wholegrain Dijon mustard and garlic sauce.

Gluten-free Skillet Cornbread to use for Thanksgiving stuffing or to serve with your favorite chili recipe.

Simple Saffron Brown Rice and a little story about my kooky dad and the legend of the pickles.

Bread made out of oat meal and wholegrain wheat flour. (in Croatian)

Wholegrain pumpkin teacake with dark chocolate, salt, orange zest and crispy sage. (in Polish with translator)

Whole Wheat Pumpkin Muffins with a healthy dose of toasted millet, studded with raisins + toasted pumpkin seeds.

A little cinnamon roll that you can snack on without feeling so guilty – wholegrain, low fat and full of cinnamon.

Pumpkin chocolate chip muffins (in Slovak)

These flourless peanut butter oatmeal cookies with dark chocolate and sea salt are wholegrain, gluten-free and low in sugar.

Pumpkin Maple Walnut Scones. Only 100 cal + vegan. Unless you douse them in butter and maple syrup like I did then they’re neither.

Cumin-Roasted Carrots with Farro, Chickpeas and Feta.

Fenugreek and Yellow Moong Salad! Gluten free and vegan.

These Barley Crepes are simple to make, and great for both sweet and savory dishes. They freeze well and can always be on hand.

Sardine on Toast

Healthy lunch under 10 minutes! Wholegrain pasta with cottage cheese, tomatoes, zucchini and other goodies! (in Polish)

Pink oyster mushrooms in a wholegrain, vegan tempura batter made with buckwheat & brown rice flour – stunning, healthy & delicious!!

Wholewheat crepes, stuffed with spinach, mushroom and goat cheese, and topped with balsamic tomato jam.

Multi-Grain Pizza Dough. If you’re going to make pizza dough from scratch, this is the recipe to use.

French tarte rustique with goat’s milk cream cheese in the dough, home-made mirabelle plum jam, and berry topping. It’s summer!