The Sweet Side of Ancient Grains: Decadent Whole Grain Brownies, Cakes, Cookies, Pies, and More

332 Pages·2015·8.01 MB·English

by  Dooner

To my husband, Alex, for always believing in me and encouraging me to reach higher. I
couldn’t have done it without you.
Contents
Introduction
What Are Whole Grains?
The Grains
Measurements and Ingredients
Equipment
Bars
Teff Raspberry Chocolate Crumble Bars
Chocolate Chip Cookie Cheesecake Bars
Barley Honey Nut Bars
Spelt Peanut Butter and Jelly Crumb Bars
Turtle Bars
No-Bake Peanut Butter Coconut Chocolate Bars
Peach Apricot Oat Bars
Spelt Dulce de Leche Apple Streusel Bars
Macadamia Nut Lime Bars
Cinnamon Bun Cheesecake Bars
Cookies
Quinoa Coconut Chocolate Cookies
Blueberry Lemon Muffin Top Cookies
Cranberry Orange White Chocolate Oatmeal Cookies
Walnut Chocolate Chip Skillet Cookie
Sugar-Free Breakfast Cookies
Cutout Sugar Cookies
Spelt Oatmeal Raisin Cookies
Barley Hazelnut Butter Chocolate Chip Cookies
Almond Thumbprint Cookies
Buckwheat Double Dark Chocolate Brownie Cookies
Emmer Autumn Apple Cookies
Spelt Ginger Lemon Cream Sandwich Cookies
Brownies and Blondies
Ultra-Fudgy Brownies
Oat Flour Cheesecake Brownies
Quinoa Brownies
Teff Espresso Hazelnut Brownies
Buckwheat Chocolate Peanut Butter Brownies
Dulce de Leche Blondies
Spelt Praline Blondies
Gingerbread Blondies
Coconut White Chocolate Blondies
Cinnamon Apple Blondies
Einkorn Almond Butter Blondies
Cakes and Cupcakes
Blueberry Orange Upside Down Cake
German Apple Cake
Quinoa Molten Lava Cakes for Two
Spelt Orange Pumpkin Gingerbread Bundt Cake
Buckwheat Kladdkaka (Swedish Sticky Chocolate Cake)
Chocolate Cupcakes with Raspberry White Chocolate Frosting
Lemon Curd Cupcakes
Emmer Pear Spiced Cupcakes
Barley Pumpkin Cupcakes
Spelt Banana Cupcakes with Peanut Butter Honey Frosting
Pies and Tarts
Flaky Whole-Wheat Pie Crust
Dutch Apple Pie
Peanut Butter Pie
Lemon Meringue Pie
Raspberry Custard Pie
Blueberry Cream Cheese Hand Pies
Buckwheat Chocolate Hazelnut Crostata
White Chocolate Greek Yogurt Fruit Pizza
Strawberry Mascarpone Cream Tart
Spelt Banana Coconut Cream Tart
Emmer Pumpkin Cheesecake Tart
Teff No-Bake Chocolate Mint Tartlets
Fruit Desserts
Barley Black Forest Cobbler
Strawberry Nectarine Buckle
Raspberry Almond Buckle
Einkorn Individual Apricot Amaretto Almond Crisps
Bumbleberry Cheesecake Crisp
Einkorn Bourbon Peach Pecan Crisp
Emmer Apple Crumble for Two
Quinoa Blueberry Peach Ginger Crumble
Oat Flour Plum Crumble
Extras
Vanilla Ice Cream
Honey Sweetened Lemon Curd
Nut Butters
Dulce de Leche
Pectin-Free Honey Sweetened Jam
Whipped Coconut Cream
Greek Yogurt Cream Cheese Frosting
Vanilla Sauce
Mascarpone Cheese
Graham Crackers
Homemade Extracts
Index
Acknowledgments
About the Author
ABBREVIATION KEY
= Gluten-free
= Dairy-free
= Vegan
The gluten-free, dairy-free, and vegan recipes are denoted throughout the book with the
tags , , and .
For a gluten-free version of the recipes, listed as , you need to use the type of gluten-
free flour listed, and certified gluten-free oats.
For a dairy-free version of the recipes, listed as , you need to use dairy-free chocolate,
dairy-free milk, and coconut oil.
For a vegan version of the recipes, listed as , you need to use vegan chocolate, dairy-
free milk, and coconut oil.

Introduction
While wheat is a staple of many modern diets, ancient grains such as einkorn, spelt, and
barley, which were cultivated long before wheat, have been making a comeback. Over the
past few years, ancient grains have become more accessible and affordable, giving us the
opportunity to explore and experiment with these nutritional and tasty grains.
Gluten-free and grain-free diets are becoming more popular too. However, for most
people gluten and grains are an essential part of a healthy diet, and they have been linked
to a lower risk of diabetes, heart disease, some types of cancers, and other diseases.
Unless you have gluten sensitivity, or have other reasons to avoid gluten or grains, you
would be well served to include these healthful foodstuffs in your diet.
Every serving of whole grains counts in your daily diet. It’s true that a whole-grain
dessert is still a dessert and should be consumed in moderation, but my philosophy is why
not use whole grain if you can’t detect a difference in taste or texture? If you have family
members who won’t eat whole-grain pasta or bread, this book is for you. With it, you can
discover the perfect way to “sneak” whole grains into their diet by way of dessert. Some
people will argue, “But cookies are full of sugar!”—and they are. But I’m going to eat
that cookie either way. So I can either choose to eat it with refined white flour or I can
make it with 100 percent whole grain. I very rarely make desserts with less than 100
percent whole grains, just because with a little practice and the right flours, it’s very easy
to hide the fact that I have made more healthful treats.
This book should be viewed as a whole-grain dessert cookbook and not as a weight-
loss, low-fat, or low-calorie cookbook. I’m in the camp that believes that certain fats, like
coconut oil, butter, and olive oil, are good for you, and so I don’t make any efforts to
reduce them. I do reduce sugar content in many of the recipes, but they’re still sweetened
enough to make them desserts. Although the slight sugar reduction means fewer calories,
it’s not enough for these treats to be considered low-calorie.
You may wonder why I haven’t included nutritional labels for the recipes. Simply, I
don’t want you to concentrate too much on calorie and fat count, and in so doing ignore
the fact that the desserts you can make with this book are sourced from wholesome, real
foods. I made efforts not to include any processed food in this cookbook. Other than
mascarpone cheese, chocolate chips, and sweetened condensed milk, I have only called
for whole foods to be used in these recipes. I indeed use jam, nut butters, and a whole lot
of extract and lemon curd in several recipes, but you can find simple, naturally sweetened
versions of all these items—or you can make them yourself at home! See the Extras section
in this book.