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We haven’t enjoyed this delicious and very lemony cake since going gluten-free over a year ago. I miss it! It calls for whole wheat pastry flour. I am thinking of making it very soon trying out white buckwheat flour (from hulled buckwheat) instead of the whole wheat pastry flour. For now, here is the wheat [...]

These graham crackers are not cooked yet.
Whole Wheat Graham Crackers
original recipe from Country Life Vegetarian Cookbook
modified by Wardeh Harmon
1/3 cup grapeseed oil
1/3 cup molasses and agave syrup (or honey), combined
3/4 cup oat flour (whizz oats in blender until fine)
1-1/2 cups whole wheat pastry flour
1-1/2 teaspoons cinnamon
1/4 teaspoon sea salt
Preheat oven to 350 [...]

Halawa ~ Halvah
Original recipe by Bruce Weinstein, modified by Wardeh Harmon

Makes about 1-1/2 pounds
Wardeh’s note: In the Middle East, both Jewish and Arabic people love this dessert. Arabic people call it Halawa and Jewish people call it Halvah. Everyone calls it healthy and yummy! The commercial varieties, however, are NOT healthy. This version is.

1/2 [...]

When we make our every other month trip to Trader Joe’s, we usually pick up a package of 6 little bread bars called Primeval Force Energy Bars (or something similar). I created this recipe to try to duplicate those yummy and hearty bars. Since I can’t come up with a really snazzy name, I’m calling [...]

This is how I shape Whole Wheat Bread loaves.
*In the following pictures, you will see only my left hand, because I lifted the right hand from its working position to take each photo. During loaf shaping, my right hand is usually adjacent to the left hand, doing the same kind of work.

I put each portion [...]