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Synopsis
Featuring appetizing baked goods ranging from sunrise pancakes to maple banana muffins and cinnamon animal crackers to brownie pie, this cookbook is full of tasty treats made from sprouted flour. An alternative to traditional flours, the sprouted variety is assimilated into the body as a vegetable rather than a starch and is more easily digested. These easy-to-use recipes using sprouted flour open up an entirely new avenue of cuisine for both those suffering with wheat and other grain sensitivities and those who simply want to eat better.
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About the Author
Janie Quinn is an organic whole foods educator, a chef, an environmental consultant, and the author of Essential Eating: A Cookbook, Essential Eating The Digestible Diet, and Essential Environments: Discover How to Create Healthy Living Spaces. She lives in Waverly, Pennsylvania.
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Essential Eating Sprouted Baking: With Whole Grain Flours That Digest as Vegetables
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Essential Eating Sprouted Baking: With Whole Grain Flours That Digest as Vegetables
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Essential Eating Sprouted Baking: With Whole Grain Flours That Digest as Vegetables
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Essential Eating Sprouted Baking: With Whole Grain Flours That Digest as Vegetables
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Essential Eating Sprouted Baking: With Whole Grain Flours That Digest as Vegetables
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Essential Eating Sprouted Baking: With Whole Grain Flours That Digest as Vegetables
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Essential Eating Sprouted Baking : With Whole Grain Flours That Digest as Vegetables
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Essential Eating Sprouted Baking : With Whole Grain Flours That Digest as Vegetables
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