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Erin Dooner

Ancient grains can give sweet treats a healthy boost

in Nonfiction by

Do the words “einkorn” and “spelt” leave you befuddled? I see you scratching your head. How about barley? Yes! I see a glimmer of recognition in your eyes—it’s that delicious grain in hearty winter soups   —an old friend. If you’ve ever cooked with barley, you know how easy it is to prepare. It also happens to be categorized as an ancient grain. If you’re a chronic cake baker, a cookie monster or a chocolate addict feeling the guilt of too many sweets, it’s time that you became acquainted with these increasingly popular foods. These grains are making a comeback and are more accessible than ever before. The best part is a new cookbook that covers decadent whole-grain brownies, cakes, cookies,…

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