For the errata list, click here.
The Sweet Side of Ancient Grains is all about 100% whole grain desserts! This book is different from all the other whole grain books as this one is devoted solely to desserts and every recipe is 100% whole grain. Exciting, right?! :D And just like on the blog, the recipes are created in a way so that you can’t tell that they’re whole grain. All without any processed ingredients! Unless you want to count chocolate chips and extracts. And a can of sweetened condensed milk so that you can make dulce de leche. I sure hope you can live with that. ;)
The ancient grains featured in the book are emmer, spelt, einkorn, quinoa, teff, buckwheat, and barley. If you’re not interested in ancient grains or don’t have access to them, don’t worry! Every recipe with ancient grains has been tested with regular whole wheat or white whole wheat flour. So as long as you have a bag of white whole wheat (and a bag of oats to make oat flour!), you’ll be able to make every recipe in the book! I also avoided any unusual ingredients. One recipe has almond meal and one has wheat bran, but that’s as weird as it gets.
I don’t know about you, but I don’t like it when cookbooks have some of the recipes without accompanying pictures, so each and every one of the recipes in The Sweet Side of Ancient Grains has a picture. And because what’s a post without some pictures, I’m tossing in a few pictures of recipes you’ll find in the book!
I worked really hard to include as many variations as possible. I like butter but I know a lot of you prefer coconut oil so I tested as many recipes as I could with both. I also tested different sweeteners! I list the “regular” sweetener like brown sugar or granulated sugar but whenever possible, I list a natural sweetener (coconut sugar, honey, or maple syrup). And to make the cookbook accessible to everyone around the world, cups and grams are listed for every recipe meaning there’s no need to convert any of the recipes!
And of course… I played around with different flours to see which one works best with each recipe. All of this means I’ve tested each recipe about 5-15 times. It’s crazy. So if you’ve been wondering why I’ve only been posting once a week for the past few months, now you know. ;)
There are 75 recipes in the 6 chapters of Bars, Blondies and Brownies, Cakes and Cupcakes, Cookies, Pies and Tarts, Crisps, Cobblers and Crumbles and Extras. Almost all of the recipes are totally new, with a few favorites from the blog thrown in!
The focus of the book isn’t on gluten-free recipes but there are some of those included, too! There are also quite a few dairy-free recipes.
To order, click here! Thanks so much for your support and I hope you’ll enjoy the recipes as much as my taste testers did. :)
Despite me pushing very hard, some of the final corrections didn’t make it into the manuscript that went to printer. I’m so sorry for the inconvenience! Luckily, all recipes work flawlessly. :)
Page 1 – Introduction: “why not use whole grain” should read “why not use whole grains.”
Page 1 – Introduction: “or I can make it with 100 percent whole grain” should read “or I can make it 100 percent whole grain.”
Page 5 – The Grains: “Oats are used to provide texture; and oat flour, which is gluten-free” should read “Oats, which are naturally gluten-free, are used to provide texture; and oat flour, which is also gluten-free…”
Page 6 – The Grains: “which is why I’ve tested all the recipes using only whole-wheat and oat flours.” The only should not be there! I obviously tested all the recipes with ancient grains with the ancient grains listed.
Page 6 – The Grains: “you can substitute whole-grain spelt for other gluten-containing grains in non-bread recipes,” should read “I’ve also had good luck in subbing whole grain spelt for other gluten-containing grains in non-bread recipes.” (just because I’ve had good luck with it doesn’t mean it works 100% of the time!)
Page 8 – Oats and Oat Flour: “a mix of oat flour (something that resembles quick oats) and totally untouched rolled oats” should read “a mix of oat flour, something that resembles quick oats, and totally untouched rolled oats.”
Page 9 – Ancient Grains / Einkorn: “may presume the use of einkorn flour” should read “may presume the use of all-purpose einkorn flour.”
Page 11 – Gluten-free Ancient Grains and Pseudograins / Teff: “may need to use more or less whole-wheat flour” should read “may need more or less flour.”
Page 17 – Measurements and Ingredients / Raw Sugar: “the final product may or may not have a slight crunch to it depending on your technique” should read “the final product may or may not have a slight crunch to it.”
Page 31 – Barley Honey Nut Bars tip: The tip should read “I realize that measuring out 7 tablespoons of honey is a bit of a pain (that’s 1/4 cup + 3 tablespoons) but for honey, molasses, peanut butter and anything else sticky, I always go by weight.“
Page 104 – German Apple Cake: “cut in the butter until the batter comes together” should read “cut in the butter until it comes together.” (it’s a streusel and not a batter)
Page 122 – Spelt Banana Cupcakes: The dairy-free option bar is missing. It should read “Dairy-free: Coconut oil”
Page 150 – Spelt Banana Coconut Cream Tart: “stir in the coconut” should read “stir in the coconut extract.”
Page 177 – Oat Flour Plum Crumble: “works with both butter and coconut” should read “works with both butter and coconut oil.”
Page 181 – Vanilla Ice Cream: “4-6 large egg yolks” should read “4-6 large egg yolks (use 6 for a richer version).
Page 181 – Vanilla Ice Cream: “cover and let sit for 30 minutes. Afterwards, remove the bean. If using…
Page 199 – Graham Crackers: “Cut into 5” x 2 1/2” (12 2/3cm x 6 1/3cm) rectangles or the desired size and shape.”
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