Honey & Oats by Jennifer Katzinger

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  • Strawberry oat scones

    • Christine on June 18, 2015

      These scones are incredibly good! My only substitution was white whole wheat flour instead of whole wheat pastry flour. Since fresh strawberries are so juicy and delicate, I was nervous about how well they would mix into the batter -- it was a bit messy, but the end result was absolutely delicious. A new favorite scone recipe I would definitely make again. I can't wait to try more recipes from this book!

    • Christine on September 24, 2015

      Made this a second time with a glut of fresh strawberries. I was out of cream, so attempted with milk instead -- I am happy to report that there was no noticeable difference. A fantastic recipe.

  • Buttermilk biscuits

    • Rutabaga on October 09, 2016

      These biscuits have a lovely tender, slightly sandy texture, perhaps because kamut is related to semolina. The flavor of kamut is a little different from other flours I've used, although it's hard to place exactly how. With that said, I think I would like these biscuits best with half kamut and half what flour.

  • Blueberry yogurt muffins

    • Frogcake on August 11, 2017

      Good muffins! I used about half a cup of sour cream and half a cup of yogurt instead of full cup of yogurt. As well, I sprinkled a bit of millet and coconut palm sugar on top for added taste and texture. Have made these with Red Fife flour and raspberries also.

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  • ISBN 10 1306915260
  • ISBN 13 9781306915267
  • Published Apr 29 2014
  • Format eBook
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Sasquatch Books
  • Imprint Sasquatch Books

Publishers Text

Just as delicious, but so much healthier for you and your loved ones, this title also provides recipes for gluten-free baked treats. Baking with whole grain flours and natural sweeteners doesn't mean sacrificing flavor or texture. You really can bake light, moist, and flavorsome cakes, pies, scones, cookies, muffins, bars, and breads, using whole grains and natural sweeteners. Respected Seattle cookbook author and baker Jennifer Katzinger offers up 75 recipes for classic baked goods you can make at home using a variety of whole grains and natural sweeteners, including honey, coconut palm sugar, maple syrup and Sucanat. For the grains, she uses oats, teff, kamut, spelt, buckwheat, einkorn, barley and whole wheat flour. She also provides lighter options for those who aren't quite ready to go 'all the way' with their whole grains (or whose kids may not be!). Given that Katzinger is also an experienced gluten-free baker, there are several recipes in the book for gluten-free baked treats as well. You'll enjoy well-tested, tried and true recipes at least as much, and probably even more, knowing you're not consuming white sugar and flour with every bite.

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