Essential Eating Sprouted Baking: With Whole Grain Flours That Digest as Vegetables

by Janie Quinn

Featuring appetizing baked goods ranging from sunrise pancakes to maple banana muffins and cinnamon animal crackers to brownie pie, this cookbook is full of tasty treats made from sprouted flour. An alternative to traditional flours, the sprouted variety is assimilated into the body as a vegetable rather than a starch and is more easily digested. These easy-to-use recipes using sprouted flour open up an entirely new avenue of cuisine for both those suffering with wheat and other grain sensitivities and those who simply want to eat better.

Genres: Nonfiction, Food, Cooking

192 pages, Hardcover

First published October 1, 2008

Reviews

[Kim · Rating 4 out of 5]

The first portion of the book is trying to sell the idea of sprouted flours. If you already buy into sprouted flours, you don't need to read this section. Although there is some interesting info.... Once you get into the recipes, it's great!

[Stacy · Rating 4 out of 5]

Interesting read. Not what I expected - I thought it would talk about sprouts and using them in recipes. It's more of a companion cookbook for her company, the producrer of Essential Eating Sprouting Flour. This isn't a bad thing, as a cookbook of successful uses of a product can be useful when someone is debating their purchase/use. It's not hidden in any way and the author is very open about it, which makes it okay.

I really debated between 3 and 4 stars, though. There is NO nutrition info on any page. Including basic nutritional info woudl help evaluate the recipe.

[Sandie · Rating 4 out of 5]

I'd like to look through this cookbook again. Made one recipe - zucchini power muffins. Sprouted flour. Good stuff!

[Elizabeth Good · Rating 3 out of 5]

3.5 stars

Interesting book. I picked this up at a library book sale. I’ve been in a highly unusual “no reading at all!” phase for over a month, but a cookbook is certainly different from my usual fare!

I was super intrigued by the concept: properly sprouted grain flours digest more as vegetables than as grains, making them a healthier option and a means to eat your favorite carbs without starch overload.

The book is a companion to the company it represents, Essential Baking, who mill such flours. Their process is explained thoroughly and sounds very good, wirh much attention to the details. Unfortunately, their products are only available in the Eastern part of USA, looks like.

I appreciate knowing about this however. The book is from 2008, and by now there certainly must be other manufacturers. One can order online from Essential Baking, but options are limited and sizes are only large.

Why the book doesn’t have a higher rating:
-no nutritional information in recipes
-not a clear explanation about gluten free (does sprouting obviate gluten sensitivities?), though in 2008 this wasn’t the rage of course
-no information on how to sprout for yourself if you can’t access the products

I am glad to have this idea in my head now though, and the recipes look useful. I will look into it further. I also love that I found out about maple cream from this book. I usually don’t eat frosting, but with my birthday coming up this week I’ve been trying to figure out a cake or cupcakes for the first time in decades. A healthier frosting idea has eluded me and maple cream may be the answer I seek.

Let me know if you’ve had any success in this unusual area!