• Eat Your Books

  From the author the following errata has been identified (and she'll notify us of any other errata):

  Oatmeal Chocolate Chip Cookies variation of the Chocolate Chip Cookies, p. 253 - Weight equivalent of 1/2 cup rolled oats should be 55 grams instead of 105 grams.

  Whole grain pizza dough, p. 320 - Weight equivalent of 3/4 cup hard red wheat flour should be a range of 90 to 110 grams instead of 90 grams.

Notes about Recipes in this book

• Barley pumpkin bread

  • jenburkholder on October 09, 2022

    This had a wonderful texture - soft, moist, and fluffy - but it was too one-dimensionally sweet. May try cutting down the sugar and seeing if the texture stays good. Took longer to bake than stated, more like an hour and ten.

  • ash_2fquo3 on January 25, 2026

    Hard to slice because the top was so sticky, but I absolutely love the idea of brushing with barley malt syrup. The cake had an amazing texture and was moist without being gluey or heavy. I used orange zest, but I want to try this with chocolate chips instead of raisins (was afraid it would make it dry, but I think the moisture would be fine), and also with the kumquats AND raisins. Adore barley flour, I don't think it's flavor really stood out here since there were a lot of other dominant flavors, but I think it really benefited the texture. Will be making again.

• Malt-glazed brownies

  • jenburkholder on March 21, 2024

    Not my favorite. Coworkers liked them just fine, but I found them inadequately chocolatey and overly sweet. Texture was fine. Only made the brownie, not the glaze - can’t imagine how sweet they would have been with that addition.

  • ash_2fquo3 on January 16, 2026

    Delicious and malty.

• Potato rolls

  • takstephe on March 04, 2022

    Delicious. Extremely tender and buttery

• Buckwheat banana bread

  • ash_2fquo3 on January 30, 2026

    Good use of buckwheat, very nice and even texture.

• Oat banana bread

  • jenburkholder on August 26, 2022

    This was a really great banana bread. Lightly sweet, delicate texture, and even slightly healthier than your average. Used volumetric measurements and had no problems. Didn't bother decorating the top with extra banana.

• Sticky oat doughnuts

  • takstephe on April 09, 2022

    We made this to use up some oat flour and season our wok. Gave some to our upstairs and downstairs neighbors and it was a huge hit! Downstairs neighbor really liked that it wasn't too sweet.

• Power oat bars

  • Astrid5555 on September 24, 2023

    These are delicious and so versatile. Don’t have dried apricots, use only dates, no cashews use sunflower seeds, only walnuts, also ok. These will be my go-to power bars from now on.

• Oatmeal date cookies

  • IvyManning on January 21, 2022

    These turn out very dark, spread a lot (even with chilling for 1 hour), and are lacey...like a thick Florentines. Not my favorite, and too dark-looking to share with friends. Liked the dates, though.

• Friends & Family granola

  • christineakiyoshi on July 11, 2021

    Turns out nicely. I made a few substitutions. Good recipe

• Nectarine and blackberry crisp

  • Astrid5555 on August 31, 2023

    Too much sugar for my taste, next time I would not use a sugar syrup to cook down the blackberries. Mine were not too tart and the nectarines were quite sweet as well. Not enough topping but this might have been due to me halving the recipe and baking it in a smaller dish.

• Oat graham crackers

  • takstephe on May 30, 2022

    My BF really liked these, but a someone who is a sweets person, I thought they could be sweeter

• Leah’s overnight oats

  • gpolkes on May 23, 2026

    Decent flavor and the pop of dates was nice although I found the oats a little dusty still, but with enough fresh berries added in it wasn't as noticeable. Would make again!

• Steel-cut oatmeal porridge with ghee, garam masala, and black currants

  • DKennedy on July 20, 2022

    Wonderful.

• Rye müesli

  • DKennedy on February 04, 2022

    Exceptional! The first recipe I've tried from this book.I subbed sorgham flakes for rye flakes and added some sorgham groats as well, making it GF. The spice mix is perfect. I used less of all the spices but kept the same ratio. I used almonds, flax seeds, pistachios, and pumpkin seeds. I added raisins, cherries, and apricots. I eat it with almond milk. Can't say enough good things about this recipe! Makes a great gift.

• Chocolate cherry scones

  • jenburkholder on January 27, 2023

    Excellent scones - texture was on point and flavors melded harmoniously.

  • amyherzberg on February 12, 2026

    These are sooo good. Made them in the afternoon and no way are they making it to morning.

• Ginger scones

  • jenburkholder on March 28, 2023

    Good. Mine needed slightly more cream to come together.

• Quintessential peanut butter cookies

  • tarae1204 on March 03, 2022

    Wonderful peanut butter cookie!

  • bching on July 18, 2024

    dry and crumbling. I followed instructions precisely and the cookies were dry and crumbly. I tried another round with a slightly shorter baking time and still got dry and crumbly cookies.

• Chocolate chip cookies

  • tarae1204 on March 03, 2022

    Delicious! The author of this book really likes the addition to sorghum flour in her cookie recipes and she is definitely on to something. This recipe works well as written and has delightful notes of caramel and a slight, pleasing sandy texture from the sorghum flour.

  • caillahess on December 21, 2025

    Fresh out of the oven these are the ideal CCC, crisp edges and a soft centre. Still good after cooling, just at their best right away.

  • ash_2fquo3 on March 19, 2026

    Lovely and definitely slightly different than a standard flour chocolate chip cookie. A bit richer and sandier.

• Barley chocolate chip cookies

  • jenburkholder on March 12, 2023

    Coworkers declared these “best thing I’ve ever baked.”

  • Savannah333 on May 12, 2026

    The barley flour adds a malted flavor to the cookie, they are delicious.

• Buckwheat chocolate chip cookies

  • jenburkholder on October 19, 2022

    Tasty chocolate chip cookies. I thought the buckwheat flavor was a nice touch but most others hardly seemed to notice. Bake time is too long as written.

• Oatmeal chocolate chip cookies

  • jenburkholder on July 28, 2023

    These were bomb. I’ve liked all the variations on chocolate chip cookies from this book, but these were best yet. Chewy, nutty, and absolutely fab. Cooked them maybe a minute less total.

  • Astrid5555 on December 11, 2023

    Can only repeat what the other reviewer already said, these are the bomb!

• Sorghum molasses cookies

  • toscana48 on November 13, 2023

    it's on pg 259

• Einkorn shortbreads

  • Astrid5555 on July 22, 2021

    Delicious, great nutty flavour from the whole einkorn flour, a definite keeper!

• Spretzels

  • sephina on April 03, 2024

    These pretzels are such a great alternative to traditional German lye pretzels! When using a baking soda bath to boil normal pretzel dough, the final pretzels don't become as dark as when using lye. Lye, however, is also corrosive. So, if you're afraid of using lye or live in a country where it's a restricted substance (as I do), then this recipe will still lead you to beautifully dark brown pretzels. Although they do taste a little different on account of the spelt flour, they have a very enjoyable soft and chewy texture.