There are many websites which provide whole wheat snack recipes. These include Whole Grain Council, Eating Well, Snack Well, Choose My Plate and All Recipes.
Peanut Butter Cookie recipes using white flour can be used substituting the whole wheat flour for the white flour. They may have a different texture or consistency.
My 2 hermies love the crust off of whole wheat bread!
Any recipe for dumplings that require flour of any kind can also use whole wheat flour. Simply substitute the whole wheat flower for the same amount of regular flour in the recipe.
whole wheat!
Whole wheat flour. However, in some recipes the results will be much heavier.
whole wheat biscuits, Chicken fried steak, Leavenworh Corn bread sticks. Kansas is known for their native sunflowers and wheat.
Triscuit is a brand of Nabisco snack crackers in the form of square baked whole wheat wafers. They were invented in 1902, by the Shredded Wheat Company, in Niagara Falls, New York.
That's what I do. You will have a heavier, but better-favored result for most recipes. But whole wheat flour popovers never pop over.
You can sometimes substitute all-purpose flour for whole wheat flour in a recipe. To do this, you would use the same amount. However, not all recipes will turn out if you do this.
I am not an expert on foods, but a good and healthy snack would be almost any kind of smoothie, whole grain foods with some yogurt or just some simple saltine crackers
If you add baking powder so what you are making will rise. If you look through most recipes, most use 1 teaspoon of baking powder for each cup of flour. By using whole wheat flour, the finished product will be heavier with a coarser texture. If you are using all whole wheat flour with no white flour, I would use 1 1/4 teaspoons of baking powder per cup of flour. A lot of whole wheat recipes will use half whole wheat, half white.
Because there are molecules in all-purpose flour that stabilize the consistency of the flour. Hence the name, "all-purpose". It will do the trick for most-everything you cook, and will not interfere with the molecules in whole-wheat flour. Whole wheat flour typically will not have the durability because ingredients from regular flour have been removed and/or replaced to fit in more whole-wheat additives.