Over the last few years, I’ve become a semi-regular contributor to Taproot Magazine, which makes me quite happy. In this most recent issue, I have a trio of whole grain recipes that I think you all might really enjoy.
There’s a nubbly rye cake generously flavored with cardamom, a sturdy stack of oatmeal crackers, and a whole wheat shortcake that I made with strawberries but could easily be made with preserved fruit all winter long.
If this speaks to you, consider getting yourself a subscription to the magazine! It makes for a lovely mailbox treat!
