I have noticed a lot of Vegetarian and Vegan recipe books don't use whole wheat flours in their baked goods

I always use as much stone ground, organic flours as I can especially in baking as this is when the flavors really stands out.
I love whole wheat breads and even cakes..tomorrow I am making individual Dutch Apple pies..butter rich and whole wheat crust and shortbread topping over 3 types of  apples, Granny Smiths, Macintosh and Rome cooked slowly in brown sugar and butter with orange juice from a friends tree.
Spices added are cinnamon and allspice, they were to have raisins but one of my clients can't digest dried fruit.


Also the breads have come out the oven, and cooled down and they will be wrapped and delivered tomorrow ( it is better with whole wheat breads for them to  be baked the day before delivery and then allowed to develop their flavors overnight..cool night here so it works better).

the whole wheat sour dough breads ( the sour dough starter is 4 yrs old and was grown from an own grown apple)

buttery caramelizing apples in brown sugar, and  wild orange juice

here are a few photos more to follow tomorrow prior to delivery