Recipes

Recipes From Mother Grains by Roxana Jullapat

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  • Image may contain Food Egg Confectionery and Sweets
    Photographs by Jenny Huang, food styling by Sue Li, prop styling by Sophie Strangio
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    Ricotta Cornmeal Pound Cake

    Ricotta adds a buttery richness and bit of tang to this cake, but you can substitute full-fat cottage cheese.

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  • circular einkorn shortbread cookies
    Photographs by Jenny Huang, food styling by Sue Li, prop styling by Sophie Strangio
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    Einkorn 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.

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  • Glutenfree thanksgiving dessert
    Photographs by Jenny Huang, food styling by Sue Li, prop styling by Sophie Strangio
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    Chocolate Buckwheat Cake

    This gluten-free cake is decadent and moist, with a surprising soufflé-like texture.

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  • Blueberry Spelt Muffins
    Photographs by Jenny Huang, food styling by Sue Li, prop styling by Sophie Strangio
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    Blueberry Spelt Muffins

    The classic blueberry muffin gets a makeover with nutty, whole-grain spelt flour in the batter and the crispy streusel topping.

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  • Image may contain Plant Confectionery Food and Sweets
    Photographs by Jenny Huang, food styling by Sue Li, prop styling by Sophie Strangio
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    Granola 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.

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    Photographs by Jenny Huang, food styling by Sue Li, prop styling by Sophie Strangio
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    Trouble 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.

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