Wheat Germ

小麦胚芽lends a good dose of vitamins to these delicious, kid-friendly muffins, while boosting the nutty flavor.

Known as wheaten bread in some parts of Ireland, this version of soda bread incorporates whole-wheat flour for a heartier crumb. Buttermilk adds a pleasant tang.

This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you can give for holiday gifts.

On those mornings when you don't want to do anything but get up, pour coffee, and sit with your face in the sun, homemade granola is a good thing to have around. Ours is meant to be not too sweet. We serve it over very tangy plain yogurt from upstate New York's Ronnybrook Farm dairy and add a swirl of local honey for people who want it a little sweeter.

Moonpies are traditionally thrown from Mardi Gras floats in New Orleans, and Mobile, Alabama, but with this easy recipe you can make your own chocolate-dipped graham cracker and marshmallow treats to enjoy at home—no parade or crowds required. For more on moonpies and Mardi Gras, seeMake Your Own Moonpies.

1 slice per serving This recipe makes two loaves of a basic bread that gets its hearty, chewy texture from bulgur. The bread is great for both sandwiches and toast. If you don't want to bake both loaves at once, you can freeze half of the unbaked dough to use another time.

Chock-full of grains, nuts, seeds, fruits, and natural sweeteners, granola is easy to prepare, and, when it’s homemade, it’s much lower in sugar and fat than store-bought varieties. This basic recipe can be easily adapted to create many different versions, including the three variations that follow. You can omit the nuts or the dried fruit, as desired. For a vegan option, simply omit the egg whites; the granola won’t be as crunchy but will still be delicious. Freeze granola in an airtight container for up to three months (it thaws quickly), or store at room temperature for up to two weeks.

Combining berries (good sources of vitamin C and anthocyanins) with vitamin E–filled wheat germ and pecans maximizes this breakfast favorite’s antioxidant properties.

A combination of mango, cantaloupe, and banana creates a taste of paradise with just the swirling of the blender.

Toasted wheat germ and a generous amount of raisins make these cookies hearty. You can substitute an equal measure of dried cranberries, sour cherries, or chopped apricots for the raisins. To make oatmeal–chocolate chunk cookies, substitute 12 ounces good-quality chocolate, coarsely chopped, for the raisins.

Granola is easy to make, and will keep for weeks. Toasting the oats, wheat germ, and walnuts before combining with the other ingredients deepens their flavor and ensures a satisfying crunch.

If you didn’t think waffles could taste good and be good for you at the same time, these will change your mind. Besides the taste of fresh applesauce, the addition of flaxseed meal, wheat germ, and whole wheat pastry flour imparts a wholesome flavor. If you choose to buy applesauce rather than making it from scratch, the waffles will still be very good, but nothing compares with homemade applesauce made with crisp autumn apples.

Chock full of whole grains, flaxseeds, and dried fruit, these delicious muffins are a tasty way to add fiber to your diet. Soaking the raisins and bran in the liquid ingredients helps keep the muffins moist.

Tiny bits of fresh vegetables give these muffins a fascinating flavor and texture. These are particularly good with pureed soups, as well as those that focus on one primary ingredient such as carrots or squash

Here’s an unusual bread that teams beautifully with many kinds of soup. Try this with anything from hearty bean soups to light, brothy ones. Use your favorite kind of olive; it works well with most any variety.