Desserts

These chewy, rustic cookies are perfect to tuck into lunch boxes or enjoy with a tall glass of milk. The sorghum lends a nutty, honey-like sweetness that goes perfectly with the texture of the oats.

This twist on a Southern classic is absolutely addicting. Dating back to World War II, this cake uses mayonnaise in place of the oil or butter. We couldn't help but wonder what it would be like to replace traditional mayonnaise with Yuzu Mayo. The result is a deliciously moist cake with delicate...

This recipe was created by Oliveto Pastry Chef Jenny Raven for Community Grains and it is a very popular scone in their cafe. They make it with their Hard Red Winter Wheat Flour bringing a wonderfully nutty flavor to the scone while the butter and buttermilk keep the texture light.

This recipe was created for Community Grains by Oliveto's Pastry Chef Dierdre Davis. These brownies honestly taste no different than other delicious fudgy brownies and YET they are made with whole grain flour.