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Essential Eating Sprouted Baking: With Whole Grain Flours That Digest as Vegetables Hardcover – October 1, 2008


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Frequently Bought Together

Essential Eating Sprouted Baking: With Whole Grain Flours That Digest as Vegetables + The Everything Sprouted Grains Book: A complete guide to the miracle of sprouted grains + Sproutman's Kitchen Garden Cookbook: 250 flourless, Dairyless, Low Temperature, Low Fat, Low Salt, Living Food Vegetarian Recipes
Price for all three: $49.14

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Editorial Reviews

About the Author

Janie Quinn is an organic whole foods educator, a chef, an environmental consultant, and the author of Essential Eating: A Cookbook, Essential Eating The Digestible Diet, and Essential Environments: Discover How to Create Healthy Living Spaces. She lives in Waverly, Pennsylvania.
 
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Product Details

  • Hardcover: 192 pages
  • Publisher: Azure Moon Publishing (October 1, 2008)
  • Language: English
  • ISBN-10: 0967984335
  • ISBN-13: 978-0967984339
  • Product Dimensions: 7.8 x 0.9 x 8 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (27 customer reviews)
  • Amazon Best Sellers Rank: #151,257 in Books (See Top 100 in Books)

More About the Author

Janie Quinn is the Founder of Essential Eating, a family of green companies including the Essential Eating Lifestyle and Cooking School and Essential Eating Sprouted Foods which opened America's first certified organic sprouted flour mill in 2007.

As an award-winning author, real food educator and an organic whole foods chef, Janie's is one of the nation's leading advocates for sprouted whole grain flour that digests as a plant, not a starch. Her books outline the foods to eat for better digestion, as digestion is the key to good health. She is a champion for real digestible food that promotes wellness and prevents disease.

For more information visit EssentialEating.com

Customer Reviews

3.9 out of 5 stars

Most Helpful Customer Reviews

86 of 95 people found the following review helpful By Joliana on April 5, 2012
Format: Hardcover
I purchased this book for the following reasons:
A. I had no experience in sprouting grains.
B. I wanted to know how to sprout grains, specifically.
C. I wanted to know how to use those sprouted grains in baking.

I thought the cookbook would contain this information based on:
A. The general definition of a cookbook (a book of cooking directions and recipes; a book of detailed instructions - Merriam-Webster)
B. The title of the cookbook contains the term Sprouted Baking.
C. I was not aware that 'Essential Eating Sprouted Flour" is a brand name, or that "Essential Eating" is a Registered Trademark of the Essential Eating Sprouted Flour available from a company called Shiloh Farms. For that matter, I'd never even seen sprouted flour in the grocery store OR health food store!!

This cookbook is about sprouted grains, it's priced pretty high, but it does not give instruction on how to sprout grains. Instead, it promotes a sprouted grain product created by the author, called Essential Eating Sprouted Flour. I'm all for what the author is bringing to processed foods (sprouted grains), but... why did the author not put a Registered Trademark next to Essential Eating in the title? Why is it not included in the book's description that I need to purchase Essential Eating Sprouted Flour in order to make the recipes in these books? Quite honestly, as a consumer, it feels like a deceptive marketing ploy. Perhaps that wasn't the goal or intent of the author, but that's what it felt like to me as the consumer.

The author tells us we can substitute one cup of traditional flour with one cup of her Essential Eating Sprouted Flour in recipes (This is in a post by the author as comment to MCMom's review.
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91 of 106 people found the following review helpful By MCmom on December 5, 2008
Format: Hardcover
I am so disappointed. I had huge hopes for this book because there is no book out there on baking with sprouted grains. I didn't realize that all the recipes in this book require special flour bought from the author or another site which she is related to. The flour costs $3.00+ per pound when I checked. I was mistaken when I thought it would discuss sprouting grain and using it to make baked goods. It is also not vegan- although it does tend more towards yogurt and sour cream rather than milk, but most recipes call for dairy and eggs. As far as I can tell, all the recipes are almost the same as traditional recipes, except for the "Essential Eating Sprouted Flour" rather than the typical all purpose flour called for in recipes.

This book did go into great detail about why sprouted flour is so important and why not to use pasteurized milk. The 10 or so pages at the beginning is why I gave this book 2 stars rather than 1. The author is right, we need to move away from processed flours, even the self ground "whole wheat" made from dormant wheat which has not been sprouted. I just had hoped this book was more than it is.
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29 of 33 people found the following review helpful By Michele Fitzgerald on November 9, 2008
Format: Hardcover Verified Purchase
I purchased this book because I was looking for satifying recipes that fit my lifestyle. What I found was better than I ever imagined! The recipes are easy to follow & delicious. My family loves them. A few of my favorites are Lemon Pepper Crackers, Skillet Pumpkin Pie, Peach Cranberry Cobbler, Linguini with Tomatoes and Herbs, Animal Crackers, and Vegetable Pizza. The Herbed Sweet Potato Bisuits are delicious as biscuits or as dumplings in a stew. This book has helped me become very creative. I stongly recommend this book for anyone who wants a healthier and tasty lifestyle. Thanks Janie-job well done.
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10 of 11 people found the following review helpful By 2 girls Mom on June 21, 2010
Format: Hardcover Verified Purchase
This book was exactly what I expected it to be, a good cook book. There is a good introduction to the concept of Sprouted Flours. There is also a brief overview of the concept of digestion and how different foods play a role in healthy digestion. I have tried several recipes and they have been good. My only compliant is that in addition to the sprouted flour the recipes also call for other special ingredients (maple sugar, quinoa flour, etc) that can be expensive and hard to find. However the book does tell you that you can sub sprouted flour for any flour in traditional recipes and I have done that too with success.
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5 of 5 people found the following review helpful By Maggie F. on July 13, 2011
Format: Hardcover
This cookbook provides a really neat way to approach baking! I much prefer the healthy qualities that using sprouted flour provides. Although some of the ingredients are obscure, special-order, or just expensive, you can simply buy and use sprouted flour and follow the recipes while using other ingredients you have in your cupboard (like regular sugar instead of the maple sugar). Be aware that there are reasons to use what they suggest (maple sugar is absorbed more slowly and evenly than white table sugar, which causes your blood sugar levels to spike), but there can be a balance between going ALL into their suggestions, and using what you normally do.

Sprouted flour is digested like a vegetable, and is better for your metabolism and digestive tract. Two of my favorite recipes are for the pizza crusts- some of the best I've ever had!- and really full of flavor. After eating this, your digestion will be running smoothly! ;0)
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34 of 45 people found the following review helpful By KatyRose O'Day Baker on February 17, 2010
Format: Hardcover Verified Purchase
If you are expecting to learn how to make sprouted flour, or are interested in a variety of sprouted flours, you will be very disappointed by this book, which is little more than a promotional item for one brand of expensive wheat (or spelt) flour unavailable except by special order, named, of course, Essential Eating Whole Grain Flours. Since the author is "the founder of Essential Eating", she is apparently not interested in giving a full picture, and chose a misleading title.

I recommend the following books:
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon,
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz,
Sproutman's Kitchen Garden Cookbook: 250 flourless, Dairyless, Low Temperature, Low Fat, Low Salt, Living Food Vegetarian Recipes by Steve Meyerowitz.

Update: Some folks, including the author, have suggested I have my own "agenda". Very amusing, considering the content of my criticism and the books I recommend. (The argument of "consistency" is not a convincing one--that in itself sounds like a promotion for factories, not home kitchens; however, is the subject of the book supposed to be about baking with sprouted flour, or the pros and cons of a particular brand of sprouted flour?) J.Q. dances all over this forum trying to stamp out the brush fires--some of her comments she leaves posted, others she deletes (???). The purpose of the forum is to state one's opinion of another person's book. If J.Q. were a professional, she would accept that.
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