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Honey & oats : everyday favorites baked with whole grains and natural sweeteners / Jennifer Katzinger ; photography by Charity Burggraaf.

By: Material type: TextTextPublication details: Seattle : Sasquatch Books, c2014.Description: 160 pages : color illustrations ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1570618917
  • 9781570618918
Subject(s): Genre/Form:
Partial contents:
Scones & muffins -- Cookies & bars -- Quick breads -- Yeasted breads & crackers -- Pies & tarts -- Cakes & frostings.
Summary: 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.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.865 K19 Available 33111007905322
Total holds: 0

Enhanced descriptions from Syndetics:

Learn how to bake delicious treats with whole grains and low-sugar alternatives in this baking book filled with 75 recipes for light, moist, and flavorful cakes, pies, scones, cookies, muffins, bars, and breads. Proving 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.

Includes index.

Scones & muffins -- Cookies & bars -- Quick breads -- Yeasted breads & crackers -- Pies & tarts -- Cakes & frostings.

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.

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