Gluten-Free

These irresistible, chewy cookies offer the delicate sweetness of anti-oxidant blueberries a bonus of sunflower seed crunch. They vanish fast and freeze well, so you might want to double the recipe. 

Makes 18 2 1/2-inch cookies

At Nature’s Path we recommend you use organic ingredients whenever possible.

This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People.

Waffles make a great substitute for bread.  Called panini in Italian, these melted cheese sandwiches are easy to make at home.  Serve them with mesclun tossed in a balsamic vinaigrette for lunch or a light supper.  This recipe can easily be doubled to serve 4.

Makes 2 sandwiches

At Nature’s Path we recommend you use organic ingredients whenever possible.

 Serve these flavor-packed chips with homemade hummus (see recipe below) or the dip of your choice.  The chips are also delicious on their own, hot out of the oven.

Makes 24 chips and about 1 3/4 cup hummus

At Nature’s Path we recommend you use organic ingredients whenever possible.

This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People.

Here is a homey bread pudding to serve for dessert–either on its own or with a scoop of vanilla ice cream.  Yummy for a wholegrain, gluten-free breakfast too!

Serves 6 to 8

At Nature’s Path we recommend you use organic ingredients whenever possible.

This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People.