Baking with Ancient Grains MediterraneanInspired Recipes for Living Well

<b>This pathbreaking book encompasses a wide range of baking recipes with whole flours—from simple cookies, crackers, and cakes to flatbreads, glorious sourdough loaves, stunning tarts, and festive bakes—all while introducing a new balance in baking for modern palates.</b><br><br>Inspired by the bounty of the Mediterranean, <i>Baking with Ancient Grains</i> offers captivating contemporary recipes, showing how pleasure at the table can go hand in hand with a better diet.<br><br>This balance is rooted in three guiding principles: <br><br>•Wholesome flours <br>•Heart-healthy olive oil <br>•Little to no sweeteners <br><br>Comprehensive yet accessible, with an emphasis on helping novice bakers succeed, this book builds on the eating philosophy the author brought to her previous two award-winning ancient grains cookbooks.<br><br>The 75 nutrient-packed recipes, savory or just sweet enough, are tailored for today’s health-aware readers, using olive oil and trending flours including buckwheat, sustainable millet, and fiber-rich rye. Each chapter includes an introductory essay, and the recipes are accompanied by timelines, tips, variations, and baker''s notes.