The angle: Fruit-filled cakes and sweets made with — wait for it — natural sweeteners and ancient grains. It's a "have your cake and eat it too" situation.
Recipes for right now: Blackberry & Rose Geranium Cake, Apricot & Pistachio Crumble, Mini Blueberry & Hazelnut Muffins, Strawberry & Barley Cupcakes, Apple Tart Tatin, Purple Berries with Mascarpone
Who would enjoy this book? Bakers eager to experiment with flours like rye and spelt, anyone with a sweet tooth
• Who wrote it: Amber Rose
• Who published it: Kyle Books
• Other highlights: I'm embarrassed to admit that I'd already spent a good chunk of time with this book before I realized that all of the recipes are made with natural sweeteners and ancient flours. Partly, it's because the gorgeous photos of everything are so wonderfully distracting. Partly, I think it's because the the lack of processed ingredients is intentionally subtle — to me, it feels like the emphasis is first and foremost on making tasty-sounding baked goods and then oh-by-the-way these are actually pretty good for you. This works for me with this cookbook — I don't feel at all tricked into eating healthier baked goods (I'm looking at you, black bean brownies); instead, I feel encouraged and eager.
Find the book at your local library, independent bookstore, or Amazon: Love Bake Nourish by Amber Rose
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