Ancient Grains: Einkorn, Spelt, and Quinoa

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Ancient Grains: Einkorn, Spelt, and Quinoa
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Learn how wheat products that fill supermarkets today are different in nutrient makeup from the heritage grains that were grown for ages before mass-production. With over 100 recipes using quinoa, spelt, and einkorn, Ancient Grains will change the way you think about wheat products.

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Grocery store shelves are lined with products made from wheat that has been hybridized, bleached, or altered in other ways. In Ancient Grains, Shirleen Sando teaches how heritage grains like einkorn, spelt, and quinoa are wholesome, untampered with, and filled with higher levels of important nutrients. In addition to teaching about the nutrition found in ancient grains, Sando also offers over 100 recipes for delicious foods made from these grains, including cookies, breads, cakes, pastas, and more. Let Sando give you the tools you need to return to healthy grain consumption by using ancient grains in their purest state.  

Overview of Topics:

  • Einkorn

  • Spelt

  • Quinoa

  • Breakfast and brunch favorites

  • Biscuits and crackers

  • Breads, flatbreads, and pizza

  • Cookies, pies, cakes, and dessert

  • Sunday dinners

  • Delicious pasta

  • Soups and stews

  • Sausage

  • Vegetables, salads, and sides

Product Details:

Pages: 186

Chapters: 16

Published: 2015

Size: 5 ½” x 8 ½” x ½”

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