We all know that baking with whole grains renders whatever you’re baking a tad healthier. But I prefer whole grains because I think they taste better– they’re simply more flavorful and complex than wheat that’s stripped of its germ and bran, the part where the flavor resides.
That’s why I’m excited about the cookbook Good to the Grain. (A highly complimentary review and more photos appear here in Ready Made magazine.) The recipes look delicious, & the photos are simply gorgeous. Want, please! Happy healthy-ish baking. I love the tarts on the cover… yum! xo, m