Whole Wheat Bread Rolls



Soften active dry yeast in 1/4 Cup warm water (110 degrees)

Combine hot water, sugar, salt, and vegetable oil; cool to lukewarm

Stir whole wheat flour and 1 Cup of the white flour; beat well. Stir in softened yeast. 

Add enough of remaining flour to make a moderately stiff dough. 

Turn out on lightly floured surface; kneed till smooth and satiny (10 - 12 minutes)


1 package active dry yeast

1/4 Cup warm water

1 1/2 Cup hot water

1/3 Cup date sugar or brown sugar

2 tsp salt

3 Tbsp vegetable oil

2 Cups stirred whole wheat flour

3 - 3 1/2 Cup stirred all-purpose flour


Spinach Artichoke White Bean Dip


Makes: 3 cups            Serves :4


Preheat oven to 375 degrees F

Heat oil in a skillet over medium heat, add onions and sauté for about 5 minutes, until onions are translucent. Add garlic and cook 1 more minute, add artichoke and spinach, cook until spinach wilts. 

In food processor, add beans, lemon juice, water, nutritional yeast, herbs of choice, salt and red pepper flakes. Process until creamy, scrapping down sides as needed. Add to the sautéed artichoke and spinach mixture and mix well. 

Fill small baking dish with mixture and bake for 10 minutes. Let cool for a few minutes before serving.

Serve warm with pit chips or crackers, can also serve with crusty bread of choice.


1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic (or ½ teaspoon garlic powder)

1 14 oz can artichoke hearts in water, drained and medium chopped

5 oz baby spinach, roughly chopped

1 15 oz can cannellini beans, drained and rinsed

1 lemon, juice of

3 tablespoons water

2-3 tablespoons nutritional yeast

1 teaspoon dried thyme, basil or oregano

salt and pepper to taste

½ teaspoon red pepper flakes 




Prep Time: 30 min                  Cook Time: 5 min                Serves: 8-10                 Total Time: 35 min


  • 2 cups (225 g)/8 oz chapatti flour or whole wheat flour
  • ½ tsp salt
  • ¾ cup water

Nutrition Info (per chapatti)

96 calories

0.4 g fat

21 g CHO

0.9 g fiber



  1. Place the flour and salt in a mixing bowl.  Make a well in the middle and gradually stir in the water, mixing well with your fingers.  Form a supple dough and knead for 7-10 minutes.
  2. Ideally, cover with clear film and leave on one side for 15-20 minutes to rest.
  3. Divide the dough into 8-10 equal portions.  Roll out each piece to a circle on a well-floured surface.
  4. Place a chapatti griddle or heavy frying pan over a high heat.  When steam rises from it, lower the heat to medium and add the first chapatti to the pan.
  5. When the chapatti begins to bubble, turn it over.  Press down with a clean dishtowel or a flat spoon and turn once again.  Remove the cooked chapatti from the pan and keep warm in a piece of foil lined with kitchen paper while you cook the other chapatis.  Repeat the process until all the breads are cooked.  Serve hot.