Honey & oats : everyday favorities baked with whole grains and natural sweeteners

75 recipes for whole grain, low-sugar alternatives of your favorite baked goods—so you can satisfy your sweet tooth without sacrificing flavor 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. The author of the best-selling Flying Apron's Gluten-Free & Vegan Baking Book (over 25,000 copies sold) invites home bakers to enjoy their favorite baked goods using healthy whole grains and natural sweeteners. Baking with healthy ingredients doesn't mean sacrificing flavor or texture. Honey & Oats is a one-of-a-kind baking book filled with 75 recipes for light, moist, and flavorful cakes, pies, scones, cookies, muffins, bars, and breads, using whole grains and natural sweeteners. Respected Seattle cookbook author and baker, 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 show home cooks how to incorporate some but not all whole grains into their favorite baked goods. An experienced gluten-free baker, Katzinger also includes some gluten-free options for bakers with dietary restrictions 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 doesnt 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 arent 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. Baking with whole grain flours and natural sweeteners doesn't mean sacrificing flavour or texture. You really can bake light, moist, and flavoursome cakes, pies, cookies, muffins, bars, and breads, using whole grains and natural sweeteners. This book offers 75 recipes for classic baked goods you can make using whole grains and natural sweeteners. Scones & muffins -- Cookies & bars -- Quick breads -- Yeasted breads & crackers -- Pies & tarts -- Cakes & frostings.