Essential Eating Sprouted Baking: With Whole Grain Flours That Digest as Vegetables by Janie Quinn, Hardcover | Barnes & Noble
Essential Eating Sprouted Baking: With Whole Grain Flours That Digest as Vegetables

Essential Eating Sprouted Baking: With Whole Grain Flours That Digest as Vegetables

by Janie Quinn
     
 

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

Overview

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.

Product Details

ISBN-13:
9780967984339
Publisher:
Azure Moon Publishing
Publication date:
10/01/2008
Pages:
192
Sales rank:
1,061,048
Product dimensions:
8.00(w) x 7.80(h) x 1.10(d)

Meet 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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