Recipes From Mother Grains by Roxana Jullapat

Photographs by Jenny Huang, food styling by Sue Li, prop styling by Sophie Strangio1/7Ricotta Cornmeal Pound Cake
Ricotta adds a buttery richness and bit of tang to this cake, but you can substitute full-fat cottage cheese.
Photographs by Jenny Huang, food styling by Sue Li, prop styling by Sophie Strangio2/7Einkorn Shortbreads
Einkorn is the great-great-great-great-great-grandmother to all other wheats and has a delicious, bran-y flavor. Let it shine in this shortbread.
Photographs by Jenny Huang, food styling by Sue Li, prop styling by Sophie Strangio3/7Chocolate Buckwheat Cake
This gluten-free cake is decadent and moist, with a surprising soufflé-like texture.
Photographs by Jenny Huang, food styling by Sue Li, prop styling by Sophie Strangio4/7Blueberry Spelt Muffins
The classic blueberry muffin gets a makeover with nutty, whole-grain spelt flour in the batter and the crispy streusel topping.
Photographs by Jenny Huang, food styling by Sue Li, prop styling by Sophie Strangio5/7Granola Scones
Scones full of the textures and flavors of a granola bar—a hint of sweetness comes from copious dried fruit and a sprinkle of raw sugar.
Photographs by Jenny Huang, food styling by Sue Li, prop styling by Sophie Strangio6/7Trouble Cookies
Naturally sweet sorghum flour becomes caramelly when combined with butter and brown sugar in these cookies that, per their name, cause uncontrollable urges for more cookies.
7/7Macadamia and Brown Butter Blondies
Barley flour gives these blondies a chewy texture and butterscotch-like flavor.