A01=Erin Dooner
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Author_Erin Dooner
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Category1=Non-Fiction
Category=WBVS
COP=United States
Delivery_Delivery within 10-20 working days
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Language_English
PA=Available
Price_€10 to €20
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Product details
- ISBN 9781581572926
- Weight: 564g
- Dimensions: 180 x 229mm
- Publication Date: 20 Apr 2015
- Publisher: WW Norton & Co
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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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.
Erin Dooner, the writer and photographer behind Texanerin Baking, began her blog in 2011 as a way to share her healthier whole grain dessert recipes. Since then, her work has been featured on the Huffington Post and Gourmet Live and in Glamour, Cosmopolitan, Parade, and other online and print publications. Originally from Plano, Texas, Erin currently lives in Berlin, Germany.
