Bake up Some Whole Grain Goodness

Grains.jpg

Experiment by substituting buckwheat, millet, or oat flour for up to half of the flour in pancake, waffle, muffin, or other flour-based recipes for some added nutritional value. They may need a bit more leavening in order to rise.

Source:
United States Department of Agriculture
http://www.choosemyplate.gov/food-groups/downloads/TenTips/DGTipsheet4MakeHalfYourGrainsWhole.pdf 

Colleen Forrest, RDN, LDN
Spectrum Health Services, Inc.