The Sweet Side of Ancient Grains: Decadent Whole Grain Brownies, Cakes, Cookies, Pies, and More

The Sweet Side of Ancient Grains: Decadent Whole Grain Brownies, Cakes, Cookies, Pies, and More
By:Erin Dooner
Published on 2015-04-20 by The Countryman Press



Satisfy your sweet tooth with complex carbohydrates—no white flour here! We need to eat more whole grains. A diet centered on white flour and refined carbohydrates isn't good for our bodies or our waistlines. Beyond whole wheat are the healthiest |ancient| grains, including teff, buckwheat, and quinoa. These grains are free of gluten and additives, but can they--and flours such as 100 percent whole wheat, barley, and spelt--be used to make delicious desserts? The answer is a resounding YES, thanks to The Sweet Side of Ancient Grains. With recipes made from both ancient grains and more familiar 100 percent whole grains, Erin Dooner has created a must-have cookbook for anyone who wants to eat healthy but is |blessed| with a sweet tooth. Don't have access to certain ancient grains? All but a handful of the recipes can be made with traditional or white whole wheat flours! Unlike previous efforts at whole-grain dessert baking, this book relies on 100 percent whole and ancient grains and incorporates natural sugars wherever possible--all without compromising on results.

This Book was ranked at 6 by Google Books for keyword baking.

Book ID of The Sweet Side of Ancient Grains: Decadent Whole Grain Brownies, Cakes, Cookies, Pies, and More's Books is EKJ-BAAAQBAJ, Book which was written byErin Doonerhave ETAG "bodfUd8V+gg"

Book which was published by The Countryman Press since 2015-04-20 have ISBNs, ISBN 13 Code is 9781581576085 and ISBN 10 Code is 1581576080

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Book which have "240 Pages" is Printed at BOOK under CategoryCooking

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