Curry Wheat Berry Salad

1 1/2 cup wheat berries

1 apple peeled, cored and chopped finely

1 red or green pepper diced

1 small cucumber peeled and cubed into small pieces

1/3 cup of slivered or sliced almonds

1/3 cup raisins

1/3 cup olive oil

1/4 cup apple cider vinegar

3 tablespoons honey

2 tablespoons chopped onion

1 clove garlic, chopped

1 tablespoon lemon juice

1 tablespoon curry powder

salt and pepper to taste

Soak wheat berries overnight in water.Bring to a boil and simmer for 45 minutes. Drain and chill.

Combine wheat berries, apple, pepper cucumber, almonds and raisins. In a separate bowl combine olive oil, vinegar, honey, onion,garlic, lemon juice, and curry powder. Pour over wheat berry mixture and stir to combine. Season with salt and pepper to taste. Chill and serve.

100 % whole Wheat Bread-Traditional Method

100 % Honey Whole Wheat Bread

1 1/4 cup warm water ( 110-115 F)

1/3 cup oil ( vegetable, olive, corn )

1/4 cup honey

4 1/2 cups fresh milled whole wheat flour ( 18 oz)

2 tsp salt

1 tablespoon instant yeast

1 tablespoon vital wheat gluten

Combine all ingredients a mix and knead them- by hand, mixer or bread machine- until you have a soft smooth dough. Cover and allow to rise in a warm place until its puffy and nearly double in bulk, 1 to 2 hours. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan. Gently deflate the dough and shape into an 8-inch log. Place it in the prepared pan. cover the loaf gently with lightly grease plastic wrap allow it to rise till it's crowned about 1 1/2 inches over the rim of the pan 1 1/4 to 2 1/2 hours. near the end of the bread's rising time, preheat the oven to 350 F. Uncover and bake the bread for about 30-35 minutes, tenting it with foil after 15 minutes. the bread is done when it's golden brown and an instant-read thermometer inserted in the center registers 190F. Remove it from the oven, and after a few minutes turn out onto a cooling rack. Brush with melted butter, if desired to keep the crust soft. cool the bread for 30 minutes before slicing.

100% Whole Wheat Blondies with Chocolate Chunks

100 % Whole Wheat Blondies with Chocolate Chunks

(Makes 24 squares)

½ cup butter

2 cups (15 oz) packed dark brown sugar

3 large eggs

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

½ teaspoon almond, butter-rum or butter-pecan flavor extract

1 teaspoon baking powder

1 teaspoon salt

1 ½ cups (6oz) freshly milled whole wheat flour

1 ½ cups chopped walnuts

Preheat the oven to 350 F. Lightly grease a 9 x 13 inch pan

Melt the butter in a microwave-safe bowl or in a saucepan set over low heat. Remove from the heat and add the sugar, mixing well. Transfer the mixture to a bowl and let cool to lukewarm

Add the eggs, one at a time, beating well after each addition. Add in the vinegar, vanilla, flavor, baking powder and salt. Stir in the flour, nuts and chocolate chunks. Spread the batter in the prepared pan,

Bake the blondies until the top looks shiny 25-28 minutes. Do not overbake; bake just until the edges start to pull away from the sides of the pan. Remove from the oven and let cool completely before cutting.

Butter Brickle Biscotti

Butter Brickle Biscotti

Makes 24 biscotti

Preheat the oven to 350 F. Lightly grease or line with parchment paper a baking sheet.

6 tablespoons butter

¾ cup sugar

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

¼ teaspoon almond extract

3 eggs

2 1/2 cups fresh ground whole wheat flour (10 oz)

1 cup toffee bits

Cream together the butter and sugar in a medium bowl until smooth. Beat in the baking soda, salt, vanilla and almond extract. Add the eggs, one at a time, beating well after each addition and scraping the bowl. Add the flour and toffee bits, stirring until the dough is well mixed. The dough will be soft and sticky. If the dough is too sticky to handle stir in a little extra flour but not more than ¼ cup. a

Divide dough in half. On prepared pan form each half into a log about 2 inches wide and 8 inches long. Wet your fingers to make it easier to shape the dough. Smooth out the dough to make it as smooth and even as possible.

Bake the logs for 25 minutes and remove from oven.

Reduce the oven temperature to 325 F.

Slice with a serrated knife at ½ inch intervals. Arrange the slices, cut side up on the baking sheet. Return the baking sheet to the oven and bake until biscotti are light golden brown 15-20 minutes more. Remove from the oven and allow to cool on the pan.

If you like anise and 1 tablespoon anise seed ( crushed) and substitute 1 cup toasted slivered almonds for the toffee bits.