We need to eat more whole grains. A diet centered on white flour and refined carbohydrates is not good for our bodies or our waistlines. Even better than whole grains are the healthiest "ancient" grains, which include teff, buckwheat and quinoa. These grains are free from gluten and additives, but can be used to make delicious desserts.
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. 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.
- ISBN10 1581572921
- ISBN13 9781581572926
- Publish Date 26 June 2015 (first published 20 April 2015)
- Publish Status Active
- Publish Country US
- Publisher WW Norton & Co
- Imprint Countryman Press Inc.
- Format Paperback
- Pages 224
- Language English