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In the Season 8 premiere, usual ingredients are replaced with more wholesome substitutes in three updated classics: rhubarb and raspberry rye crisps; flaky buttermilk barley biscuits; and a lofty spelt layer cake lightened with whipped cream and berries.
Healthy variations of coffee-shop favorites, including apple cider doughnut cake made wholesome with whole-wheat flour and applesauce; tender maple-glazed pumpkin spelt scones; and dunk-worthy seeded graham biscotti.
Three favorite cookies are updated with more wholesome pantry ingredients: pecan, oat, and dark chocolate chunk cookies; chewy molasses crinkles made extra flavorful with quinoa flour; and slice-and-bake buckwheat-espresso cookies.
Nutritious and healthier crust alternatives. Included: a free-form plum galette with a crunchy cornmeal crust; decadent and dairy-free chocolate-coconut pie; and whole-wheat, olive oil crusted mushroom tart made with tahini.
Custardy-herb quiche with a malty rye crust; blueberry coffee cake with muesli topping; a seeded quick bread.
Seeded whole-wheat English muffins; seeded Saratoga torte; light and crispy whole-grain seeded wafer crackers.
Learn Martha's culinary tricks of the trade in three breakfast favorites: hazelnut hot-cross buns studded with dried cherries, honeyed whole-wheat bread perfect for the novice baker, and gooey, pull-apart whole-wheat monkey bread.
Create three sure-fire bake sale hits with wholesome ingredients that will satisfy parents and kids alike: lemon-yogurt cupcakes with fresh raspberry frosting, whole-wheat sticky buns, and zesty orange-barley pound cake.
How to make bakery style cookies. Included: Farro Chocoloate-Chunk Cookies.
An Italian-inspired lemon-cornmeal cake; spiced pumpkin pie with a crisp rice crust, and a flourless chocolate-walnut tort that's naturally gluten-free.
Transforming time-tested bread recipes using alternative flours: honey-wheat Parker House rolls; whole-wheat pita bread, and molasses-oat bread.
Transforming three vintage cakes with healthy updates. Included: roulade made with oat flour and fresh berry cream; a gluten-free chocolate buckwheat torte, and zucchini-almond cake with cream cheese frosting.
Three breakfast snacks. Included: Irish-style brown bread made with rye flour, light whole-wheat popovers, and whole-wheat date nut quick bread.
