SCIENCES

Honey & Oats: Everyday Favorites Baked with Whole Grains and Natural Sweeteners

by Charity Burggraaf
Katzinger, Jennifer (text) & (photos). Sasquatch. 2014. 176p. index. ISBN 9781570618918. $29.95; ebk. ISBN 9781570618925. COOKING
COPY ISBN
Katzinger (Gluten-free & Vegan Pie) is the founder of the Flying Apron Bakery and Café, a gluten-free and vegan bakery in Seattle. This work focuses on whole and ancient grains, including such familiar types as whole wheat and oats and the less familiar einkorn, spelt, kamut, and teff, as well as unrefined natural sweeteners such as honey, maple syrup, coconut palm sugar, and sucanat. Katzinger's dishes lean toward traditional favorites, such as apple pie, triple-layer chocolate sour cream cake, snickerdoodles, buttermilk biscuits, and pumpkin bread. While each recipe has been specifically developed to suit a particular grain and sweetener, adding a whole new level of complex flavor to a classic, all the recipes offer options for flour substitutions.
VERDICT Interest in whole grains and unrefined sugars continues to grow at a remarkable rate. While not every recipe in Katzinger's latest title is vegan and gluten-free, home bakers who are interested in branching out beyond white sugar and flour will find plenty of healthier alternatives to satisfy their sweet tooth.
Reviewed by Pauline Baughman, Multnomah Cty. Lib., Portland, OR , Sep 01, 2014
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