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Title details for Honey & Oats by Jennifer Katzinger - Available

Honey & Oats

Everyday Favorites Baked with Whole Grains and Natural Sweeteners

by Jennifer Katzinger
Charity Burggraaf
ebook
2 of 2 copies available
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2 of 2 copies available
75 recipes for whole grain, low-sugar alternatives of your favorite baked goods—so you can satisfy your sweet tooth without sacrificing flavor
 
This whole grain, low-sugar baking book is filled with 75 recipes for light, moist, and flavorful cakes, pies, scones, cookies, muffins, bars, and breads proves that baking with healthy ingredients doesn’t have to mean sacrificing flavor or texture. Author Jennifer Katzinger created these classic baked-good recipes replacing sugar with honey, coconut palm sugar, maple syrup, and Sucanat; she uses oats and whole grains, such as teff, kamut, spelt, buckwheat, einkorn, barley, and whole-wheat flour to make delicious and more nutritious baked treats. For those who aren’t quite ready to go “all the way,” this book also provides recipe adaptations that incorporate some whole grains into their favorite baked goods. Katzinger also includes some gluten-free options.

  • Creators

  • Publisher

  • Release date

    April 29, 2014

  • Formats

    • OverDrive Read

      • ISBN: 9781570618925

    • EPUB ebook

      • ISBN: 9781570618925
      • File size: 14922 KB

  • Languages

    • English

  • Reviews

    • Library Journal

      September 1, 2014

      Katzinger (Gluten-free & Vegan Pie) is the founder of the Flying Apron Bakery and Cafe, a gluten-free and vegan bakery in Seattle. This work focuses on whole and ancient grains, including such familiar types as whole wheat and oats and the less familiar einkorn, spelt, kamut, and teff, as well as unrefined natural sweeteners such as honey, maple syrup, coconut palm sugar, and sucanat. Katzinger's dishes lean toward traditional favorites, such as apple pie, triple-layer chocolate sour cream cake, snickerdoodles, buttermilk biscuits, and pumpkin bread. While each recipe has been specifically developed to suit a particular grain and sweetener, adding a whole new level of complex flavor to a classic, all the recipes offer options for flour substitutions. VERDICT Interest in whole grains and unrefined sugars continues to grow at a remarkable rate. While not every recipe in Katzinger's latest title is vegan and gluten-free, home bakers who are interested in branching out beyond white sugar and flour will find plenty of healthier alternatives to satisfy their sweet tooth.--Pauline Baughman, Multnomah Cty. Lib., Portland, OR

      Copyright 2014 Library Journal, LLC Used with permission.

Formats

  • OverDrive Read
  • EPUB ebook

subjects

Languages

  • English

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