Thursday, July 1, 2010

Whole Grains Keep You Regular

Well, not just that, but they can taste great in cookies, pies and other sweet goodies. While most folks associate whole grains with bread and cereal - I've discovered a whole new world of baking with them. I recently bought Kim Boyce's awesome whole grain baking cookbook - Good to the Grain - which is my current bible. I think this may be the first cookbook out there to focus on baking desserts with whole grains- and not just whole wheat, but a plethora of lesser known flours like spelt, amaranth, barley, and graham. They add interesting flavors and textures, and you don't even notice that you're eating just a little bit healthier! I encourage any baker out there to grab this book immediately.

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