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
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