How to make whole wheat carrot biscuits. 

The recipe for these biscuits is quick and easy. Make sure to prepare all the ingredients before starting to prepare the dough. Grate the carrots and cheese and set aside until ready to use. It is essential to use chilled ingredients and work pretty quickly to create flaky biscuits. 

For this recipe, I’ve used whole wheat flour and all-purpose flour to add fiber and make them more nutritious. I also added some oats that bring an amazing flavor and texture. Carrots, cheese and seeds are also enriching the nutritious value while adding more flavor and texture. 

I always love to use buttermilk when making biscuits as it helps create a tender and soft crumb. Also, make sure to not overwork the dough and you will surely get a satisfying result. 

I highly recommend not skipping the folding process as this will ensure the flaky layers of goodness. It is not difficult and worth all the effort.

If you like biscuit recipes you may also like these Pumpkin Biscuits that are perfect for the fall season. Also, these Cheddar Biscuits are always very much appreciated every time I bring them to a gathering. You may also like to try these Garlic Cheese Bombs that take the biscuit dough and shape it and fill it with gooey cheese turning them into a delightful and unforgettable treat. 

Hope you will try this healthy Whole Wheat Carrot Biscuits, tag me on Instagram if you do and enjoy as much we did!

YOU MASY ALSO LIKE:
Flaky Buttermilk Biscuits
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Whole Wheat Carrot Biscuits

These Whole Wheat Carrot Biscuits are one of the best healthier biscuits you can ever try all year round. Flaky, buttery and with an amazing flavor, these biscuits are simply irresistible.

Course Appetizer, Breakfast, Brunch, Snack

Cuisine American

Keyword biscuit, carrot biscuits, flaky biscuits, whole wheat biscuits

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 16 biscuits

Calories 122kcal

Ingredients

• 1 cup (125g) all-purpose flour
• 1 cup (125g) whole wheat flour
• 1/4 cup (25g) oats
• 2 ½ tsp (10g) baking powder
• 1 tsp (5g) sugar
• 1 tsp (5g) salt
• 3 oz (90g) 1 medium carrot , grated
• 6 tbsp (80g) cold unsalted butter , cut into small cubes
• 1 cup (240g) buttermilk , cold
• 1/2 cup (50g) cheddar cheese
• 1 tbsp (10g) pumpkin seeds

For topping

• 1 small egg , beaten
• Bagel seasoning

Instructions

• Preheat the oven to 350ºF(180ºC). Line a large baking sheet with parchment paper. Whisk the flour, whole wheat flour, oats, baking powder, salt and sugar in a large bowl.
• Use a pastry cutter or fork or your fingertips to quickly cut the butter into the flour mixture until you get pea size pieces.
• Add grated carrots, cheddar cheese and pumpkin seeds and just give a quick stir to combine with the flour mixture. Add the buttermilk and mix until incorporated and the dough just comes together.
• Pour the mix onto a lightly floured surface, gently press the dough and then pat it with your hands trying to shape it into an about 1/2 inch (1cm) thick rectangle. Fold the dough into thirds like a business letter, using the long sides of the rectangle. Repeat this step, pat it down again into a 1/2 inch (1cm) rectangle and again fold it into thirds like a letter.
• Finally, sprinkle some flour on the dough and gently pat it down to up ¾ inch (2cm) thickness.
• Use a floured 2 1/2 inch (6 cm) round cookie cutter to cut discs from the dough. Don't twist the cutter, use a straight up and straight down motion. Reshape and cut leftover dough.
• Place the biscuits, 1 inch apart, on the prepared baking sheet.
• Brush the tops of the biscuits with beaten egg and sprinkle with some bagel seasoning.
• Bake for 20-25 minutes or until crisp and golden.
• Serve biscuits while still a bit warm.

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Nutrition

Calories: 122kcal | Carbohydrates: 14.5g | Protein: 3.6g | Fat: 5.9g | Saturated Fat: 3.4g | Cholesterol: 15mg | Sodium: 188mg | Potassium: 153mg | Fiber: 1.4g | Sugar: 1.3g | Calcium: 75mg | Iron: 1mg

The post Whole Wheat Carrot Biscuits appeared first on Home Cooking Adventure.

How to make graham crackers.

The recipe for these crackers is easy and quite straightforward. First, you have to mix the dry ingredients together into a bowl. In another bowl mix the butter, with sugar and honey until creamy. Gradually incorporate the dry ingredients and the dough is ready to be rolled. Divide the dough into two equal pieces for easier rolling.

Roll each piece of dough into a rectangle between sheets of parchment paper, trim the edges and cut in smaller rectangles. Prick them with a fork and freeze for about 20 minutes before baking. Bake until deep golden brown and let cool completely before serving.

The crackers are not too sweet, as it uses quite a small amount of sugar. As honey is also added to this recipe there is no need for adding more sugar. The cinnamon and cloves bring a wonderful flavor and while baking the house is filled with an amazing smell. I will be making these again and again maybe even several batches and freeze some for later.

For this recipe, you can easily let the kids involve in the process of making. Making homemade graham crackers was a fun activity to make with my little daughters, as they enjoyed pricking all the crackers using a fork.

Hope you will try them out and see how easy and delicious these crackers can be. If you do, don’t forget to tag me on Instagram, would love to see how it turns out for you.

YOU MAY ALSO LIKE:
Digestive Biscuits with Raisins
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Homemade Graham Crackers

These crackers are better than any store-bought ones. They can make a great snack or breakfast alongside some yogurt, milk, chocolate spreads, or fruits. These crackers are also perfect for making delicious graham cracker crusts for various desserts

Course Breakfast, Dessert, Snack

Cuisine American

Keyword cheesecake crakers recipe, crackers, crackers recipe, graham crackers, homemade graham crackers, sweet graham crackers

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 25 servings

Calories 147kcal

Ingredients

• 2 cups (250g) whole-wheat flour
• 1 cup (125g) all-purpose flour
• 1/2 tsp (3g) salt
• 1 tsp (6g) baking soda
• 1 tsp (3g) ground cinnamon
• 1/2 tsp (2g) ground cloves
• 1 cup (220g) unsalted butter , room temperature
• 1/2 cup (100g) brown sugar
• 2 tbsp (30g) honey

Instructions

• Preheat oven to 350 F (180C).
• In a medium bowl combine flours, salt, baking soda, cinnamon and cloves.
• In another bowl, mix the butter with sugar and honey until fluffy.
  
• With mixer speed to low incorporate the flour mixture and mix until combined. If necessary use your hands to form a dough. Divide the dough into 2 pieces.
  
• Place one piece of dough onto a parchment paper. Cover with another parchment paper and start rolling the dough into a rectangle of about 1/8 inch (3 mm) thick.
  
• Remove the parchment paper on top and using a pastry cutter cut the edges to form a perfect rectangle and then cut into smaller rectangles (about ( 2 X 5 inches –  5 X 12 cm ). Prick crackers using a fork. Slide the parchment paper into a baking sheet. Refrigerate or freeze for 20 minutes to get firm before baking.
• Bake for 10-12 minutes until dark golden brown. Let cool on the baking sheet for 5 minutes and then transfer crackers to wire racks to cool completely.
• Crackers can be stored in an airtight container at room temperature, up to 3-5 days.

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Nutrition

Serving: 1g | Calories: 147kcal | Carbohydrates: 16.6g | Protein: 1.8g | Fat: 8.6g | Saturated Fat: 5.3g | Cholesterol: 22mg | Sugar: 4.8g

The post Homemade Graham Crackers appeared first on Home Cooking Adventure.

How to make Pasta ai Quattro Formaggi

Begin by cooking the pasta in slightly salty water until it’s just right, al dente stage. In a medium pan toast the pine nuts.

Meanwhile, prepare the sauce. Heat the cream, garlic powder, and butter in a saucepan until the butter melts. Gradually add all the grated cheese.  Lower the heat and keep stirring until all the cheese melts into a beautiful blend.

When ready, drain the pasta, saving a bit of the cooking water. Put the pasta back in the pan, pour in the cheesy cream, and add a dash of salt and pepper. Give it a gentle stir, adding some of the reserved cooking water if you want to smooth things out.

Sprinkle some more cheese, those golden pine nuts, and a bit of fresh parsley on top.  Serve it up right away and enjoy the heavenly flavors of this pasta delight.

Hope you will try these amazing Four Cheese Whole Wheat Pasta and enjoy them as much as we did. If you do, make sure to share the photos with me on Instagram, would love to see how it turns out for you. Enjoy!

If you like cheese pasta you may also like to try these Spaghetti Carbonara, Macaroni and Cheese, Chicken Alfredo Pasta, or Three Cheese Stuffed Shells.

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Pasta ai Quattro Formaggi (Four Cheese Whole Wheat Pasta)

Easy recipe for Four Cheese Whole Wheat Pasta that delights all cheese lovers. Use whatever four cheeses you like. Perfect dish for a quick dinner or lunch.

Course Main Course, Pasta

Cuisine Italian

Keyword cheese, formaggi, four, pasta, pasta recipe, quattro, spaghetti, wheat, whole

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 266kcal

Ingredients

• 9 oz (250g) whole wheat pasta (I used spaghetti)
• 7 oz (200g) cream
• 1 tbsp (15g) butter , room temperature
• 1/2 tsp (2g) garlic powder
• 1/4 cup (25g) Parmesan cheese , grated
• 1/4 cup (25g) Mozzarella cheese , grated
• 1/4 cup (25g) goat cheese , broken into small pieces
• 1/4 cup (25g) Romano cheese , grated
• 1/4 tsp (1g) salt
• Freshly ground black pepper
• 1/4 cup (35g) pine nuts , toasted
• Fresh parsley

Instructions

• Cook the pasta to the al dente stage in lightly salted water. Toast the pine nuts in a medium pan. 
• Heat the cream, garlic powder and butter in a medium saucepan over medium heat until butter melts. Gradually stir in all grated cheese.
• Reduce heat to low, and continue stirring just until all cheese is melted.
• Drain the pasta and reserve some of the cooking water.Put pasta back in the pan, pour in the cheese cream and add salt and pepper. Stir gently to combine adding some of the reserved cooking water if you want to thin the sauce slightly.
• Sprinkle the top with some cheese, toasted pine nuts and fresh parsley.  Serve immediately.

Nutrition

Serving: 1 serving out of 4 | Calories: 266kcal | Carbohydrates: 19.7g | Protein: 11.8g | Fat: 16.7g | Saturated Fat: 7.2g | Cholesterol: 32mg | Sugar: 1.7g

The post Pasta ai Quattro Formaggi (Four Cheese Whole Wheat Pasta) appeared first on Home Cooking Adventure.

Using whole wheat flour and wheat bran makes it healthier and more nutritious not to mention that it tastes even better.

How to make whole wheat sourdough bread

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50 Percent Whole Wheat Sourdough Bread

50 percent whole wheat sourdough bread recipe, with whole wheat flour and wheat bran which makes it healthier and more nutritious. Tastes amazing.

Course Bread

Cuisine American

Keyword bread, flour, sourdough, whole wheat, whole wheat sourdough bread

Prep Time 7 hours hours 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 7 hours hours 40 minutes minutes

Calories 2201kcal

Ingredients

Overnight Starter

• 19 g 100% hydration sourdough starter , unfed
• 118 ml water at room temperature
• 94 g bread flour

Final Formula

• 250g bread flour
• 250g whole wheat flour
• 5 tbsp wheat bran
• 310 ml water at room temperature
• 15g salt
• Overnight Starter

Instructions

Prepare the overnight starter.

• To make the overnight starter, in the evening stir down the 100% hydration sourdough starter, and remove 19 g in a bowl. First add the water and stir well. Add flour and stir. Cover with plastic wrap, and let it rest at room temperature for 12-14 hrs (overnight).
• For the 100% hydration sourdough starter – you either make it to have it your own as shown here – or take from a friend who has or buy it from a specialized store)

Prepare the final dough.

• In the morning, in a large bowl mix the flour and wheat bran with water and the overnight starter until well combined. Let the dough rest (autolyse) for 30 minutes.
• Add the salt and knead by hand for 5-8 minutes. 
• Wipe the inside of a wide bowl with a little vegetable oil. Place the dough into this wide bowl so the dough can be stretched and folded without removing it from the bowl. Cover with plastic wrap. 
• Let the dough ferment at room temperature for 2.5 hours with folds at 50 minutes. The folding is shown here.
• Turn the dough out onto a floured surface. Shape it in form of a loaf. Sprinkle the loaf with flour, cover  and let rest for 15 minutes.
• Meanwhile prepare 1 bowl with 1 kitchen towel, sprinkled with  flour. Add the dough  seam-side-up, cover with the edges of the towel and proof for 2 or 2.5 hours at room temperature. You will know it's done when pressing the dough with the finger the it comes slowly back.

How to bake the sourdough bread.

• Preheat the oven to 475 F (240 C) with baking stone or in case you don't have one preheat a baking sheet. Place a small pot with water at the base of the oven to create steam. 
• Turn the proofed loaf onto a parchment and score it. You can see some tips here. Carefully transfer it to the preheated baking stone or back of the baking sheet.
• Bake for 15 minutes with steam then remove the pot with water from the oven and bake for another 20-25 minutes without steam. 
• Cool on a wire rack. Let it cool completely before cutting  for at least 2 hrs.

Nutrition

Serving: 1 loaf | Calories: 2201kcal | Carbohydrates: 465g | Protein: 64.2g | Fat: 6.6g | Saturated Fat: 1g | Sugar: 1.7g

The post 50 Percent Whole Wheat Sourdough Bread appeared first on Home Cooking Adventure.

If you make these biscuits plain, without raisins, they can be used to prepare cheesecake crusts. Either way, these crispy, sweet digestive biscuits are so delicious that I’ve decided to make them regularly for my family. The oats add a distinct flavor, making them perfect with morning tea or coffee and kids love them.

How to make digestive biscuits with raisins

To prepare these delicious digestive biscuits, start by placing the oats in the bowl of a blender and running it for about 5 seconds until they turn into crumbs. Transfer the oat crumbs to a mixing bowl and combine them with all the other dry ingredients, flour, sugar, baking powder and salt, mixing well. Add butter to the dry mixture, stirring until it reaches a breadcrumb-like texture. Gradually add milk to the mixture, stirring until a moist pastry consistency forms. Allow the dough to rest in the refrigerator for 15 minutes.

Meanwhile, preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Lightly dust your working surface with flour and roll out the dough to a thickness of about 3 mm. Note that the dough may be slightly challenging to work with, due to its consistency.

Using a round cutter, cut circles from the dough, each about 7-8 cm in diameter. Re-roll any dough trimmings to cut out additional circles. Arrange the dough circles on the prepared baking sheet, ensuring they are evenly spaced.

Bake the pastries in the preheated oven for about 15-18 minutes, or until they turn lightly brown. Once baked, transfer them to a wire rack to cool completely.

Store the cooled pastries in an airtight container, where they will stay fresh for up to 3-4 days. Enjoy your homemade digestive biscuits as a delightful snack or dessert!

Hope you will try this easy recipe for Digestive Biscuits. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

For more cookie ideas check our full collection of Cookie Recipes.

YOU MAY ALSO LIKE:
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Digestive Biscuits with Raisins

These crispy, sweet digestive biscuits made with rolled oats and raisins are perfect for morning tea or coffee. Perfect for cheesecake base if made without raisins.

Course Breakfast, Snack

Cuisine English

Keyword biscuits, cookies, digestive, homemade, oats, raisins

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 18 servings

Calories 102kcal

Ingredients

• 3/4 cup (100g) wholewheat flour
• 1 cup (100g) rolled oats
• 4 tbsp (60g) sugar
• 1 tsp (4g) baking powder
• 3 tbsp raisins
• pinch of salt
• 1/2 cup (110g) butter , at room temperature
• 2 tbsp (30ml) milk

Instructions

• Put the oats in the bowl of a blender and run it 5 seconds to turn them into crumbs. Mix together all of the dry ingredients. Add butter and stir to form a breadcrumbs texture. Add milk to create a moist pastry consistency. Let the dough rest 15 minutes in the fridge. 
• Preheat oven to 180 °C (350 F) and line one baking sheet with parchment paper. 
• Dust the working surface with a little flour and roll out the dough to a thickness of 3 mm (the dough is not very easy to work with). Cut circles of 7-8 cm in diameter, re-rolling any trimmings. Place them on the prepared baking sheet.
• Bake for about 15-18 minutes until lightly brown. 
• Let them cool on a wire rack. Keep them in an airtight container for up to 3-4 days.

Nutrition

Serving: 1 biscuit out of 18 | Calories: 102kcal | Carbohydrates: 12.7g | Protein: 1.7g | Fat: 5.3g | Saturated Fat: 3.1g | Cholesterol: 13mg | Sugar: 4.1g

The post Digestive Biscuits with Raisins appeared first on Home Cooking Adventure.

These crackers can be made with sunflower, sesame or poppy seeds and with various seasonings. These crackers pair wonderfully with appetizer dips, making them a versatile addition to any spread.

How to make homemade crackers

Begin by combining flour with wheat bran, salt, and sesame seeds in a medium bowl. Add water and oil to the flour mixture, then mix everything together until well combined. Knead the dough until it becomes smooth and easily pulls away from the sides of the bowl.

Preheat your oven to 350 degrees F (180 Celsius). Divide the dough into two equal pieces. Place each piece onto a separate sheet of parchment paper. Roll out each piece of dough into a thin rectangular shape, about 1/10 inch (2 mm) thick. Use a pastry cutting wheel to slice the dough into small rectangles, then prick each rectangle with a fork.

Transfer each sheet of parchment paper with the dough rectangles onto a baking sheet. Bake in the preheated oven for about 10 to 15 minutes, or until the crackers are golden and crispy. Once baked, remove them from the baking sheet and allow them to cool completely before serving.

Hope you will try these amazing homemade crackers and enjoy them as a delicious snack! If you do, make sure to share the photos with me on Instagram. Would love to see how these turn out for you.

YOU MAY ALSO LIKE:
Pita Bread Chips
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Homemade Crackers

Easy, thin, healthy homemade crackers, that can be made with sunflower, sesame or poppy seeds and with various seasonings, perfect alongside appetizer dips.

Course Appetizer, Snack

Cuisine American

Keyword crackers recipe, easy cracker recipe, homemade crackers, seeds crackers, sesame crackers

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 40 crackers

Calories 22kcal

Ingredients

• 1 ½ cup (190g) whole wheat flour
• 2 tbsp wheat bran, grounded
• 2 tbsp sesame seeds
• 1/2 tsp (3g) salt
• 1/4 cup (60ml) cold pressed sunflower or olive oil
• 1/2 cup (120ml) water

Instructions

• In a medium bowl, mix flour with wheat bran, salt and sesame seeds. Add water and oil to the flour mixture. Mix everything together and knead until the dough is smooth and pulls away from the side of the bowl.
• Preheat the oven to 350 degrees F (180 Celsius).
• Divide the dough into 2 equal pieces. On a parchment paper roll out each one to a thin rectangular about 1/10 inch (2 mm) thick. Using a pastry cutting wheel cut in small rectangles. Prick the crackers with a fork. Transfer each parchment paper to a baking sheet.
• Bake for about 10 – 15 minutes until golden and crispy. Remove from the baking sheet and let them cool completely before serving. 

Nutrition

Serving: 1g | Calories: 22kcal | Carbohydrates: 1.9g | Protein: 0.3g | Fat: 1.5g

The post Homemade Crackers appeared first on Home Cooking Adventure.