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 grains 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, farro, 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. 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."
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