Peanut butter cornmeal cookies and granola and six-seed soda bread – Recipe Roundup

Even though I try to avoid carbs, these whole grain recipes will be an exception to my very, very lenient rule.

I don’t cook with grains very often, and if I do it’s my favorite sprouted spelt flour (which digests like a vegetable so I have myself nearly convinced it’s not a carb … some of us embrace our denial). These grainy recipes caught my eye this week and even though they aren’t usual menu items for me, these recipes are so appealing that I know I’ll be trying them in the near future.

Everyday granola makes it sound not very special, but to me, this recipe is a winner. I’ve been searching for a granola recipe that’s not overly sugary and doesn’t have any wheat in it. Epicurious has not let me down with this recipe: oats, coconut, pecans, dried fruit and honey, plus a little brown sugar and some cinnamon and ginger. That’s it, and it sounds just perfect.

Just imagining the texture of these peanut butter cornmeal cookies gets my mouth watering. They won’t be too mushy, and they’ll have a hearty crispness to them that’s irresistible. They’re sweetened only with maple syrup, but I think I’d try a combination of agave syrup and molasses.

I’ve never made a soda bread, ’cause I’m rather fond of just dumping a bunch of ingredients into my bread machine and letting it do all the work. This six-seed soda bread sounds so simple, though, that I’m pretty sure I’m trying it — and soon. Tons of buttermilk (which I’ll substitute with plain yogurt), lots of seeds and about one minute total kneading time. I can definitely handle that.