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The Sweet Side of Ancient Grains: Decadent Whole Grain Brownies, Cakes, Cookies, Pies, and More Paperback – April 20, 2015
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Top Customer Reviews
Indeed. The subtitle of this cookbook says it all and the book more than delivers what it promises.
This exceptional cookbook, The Sweet Side of Ancient Grains, by Erin Dooner (the author and food blogger of Texanerin Baking), celebrates baking with ancient grains and more familiar 100% whole grains as well as all-natural, unprocessed ingredients. And, what a celebration it is!
The inspiring full color photographs and outstanding recipes will have you rushing to the kitchen to whip up a sweet treat with flavorful, nutty whole grain flours rich in fiber and complex carbohydrates as well as plant-based protein, vitamins and minerals. In fact, the recipes were meticulously developed so that the flavors and textures of the flours complement the ingredients in each recipe. However, nearly all of the recipes can be made with traditional or white whole wheat flour as well.
As an experienced baker and recipe developer, I can assure you that no one will ever guess gluten-free ancient grain flours such as buckwheat, quinoa and teff, or ancient whole grain flours such as barley and farro (einkorn, emmer and spelt), or even 100% whole wheat flours, were incorporated into their dessert treats!
Unlike so many, this cookbook does not skimp. Each well-written recipe is accompanied by at least one full-page color photograph, as is the first page of each chapter. In addition, the front matter of the book concentrates on the essentials--that is, understanding whole grains, measurements, ingredients and equipment. It is all done quite brilliantly.Read more ›
On all recipes that I've made had nothing but positive feed back from people that have tried them and they was shocked to find that they was 'healthy options'
Thank you for highlighting all the different types of grains out there that I would have normally ignored.
Most Recent Customer Reviews
This book is a lie. More than half the recipes use wheat flour which isn't an "ancient grain." She could have tried. At least. It's just marketing. Boo.Published 5 months ago by A. Dorsey
I have this book and love it. Very much worth the price. Buy this if you love cooking with spelt or whole wheat. YUM!!Published 11 months ago by Charlotte Moore
I love to bake, and this book has such great recipes! You would NEVER know that any of them are better for you, they are just rich and decadent. Read morePublished 11 months ago by Erin
I have been an enthusiastic follower of Erin's recipe blog for a while now, and I was ecstatic when I heard that she was writing a cookbook! Read morePublished 13 months ago by Lauren