Well, not just that, but they can taste great in cookies, pies and other sweet goodies. While most folks associate whole grains with bread and cereal - I've discovered a whole new world of baking with them. I recently bought Kim Boyce's awesome whole grain baking cookbook - Good to the Grain - which is my current bible. I think this may be the first cookbook out there to focus on baking desserts with whole grains- and not just whole wheat, but a plethora of lesser known flours like spelt, amaranth, barley, and graham. They add interesting flavors and textures, and you don't even notice that you're eating just a little bit healthier! I encourage any baker out there to grab this book immediately.