Whole Grains, Desserts and Baking Recipes

Who doesn't want to enjoy luscious, good tasting desserts? But do you want the sinfully sweet empty calorie, white flour, white sugar nutrition void products that make people overweight and unhealthy? Many people would like to improve their nutrition but still enjoy treats that taste good and are good for you. Because we love our families and friends we want to provide them with good tasting treats that are wholesome and nourishing as well as delicious. We can achieve that by baking with whole grain flours, less fat and more desirable sweeteners.

There are many alternative whole grain flours that may be substituted for white and unbleached wheat flours. One that is an excellent replacement is Spelt flour (Triticum spelta). Spelt is one of the oldest natural grains known to man. It contains more protein, fat and fiber than wheat. It has a very high nutritional value and is better tolerated by the body than other grains. Spelt's vital nutrients are absorbed quickly by the body with a minimum of digestive work, thereby nourishing and strengthening the body's cells. Although spelt flour contains some gluten it has much less than wheat.

Likewise, Barley and millet flours are the whole grain and contain all their nutrients, protein and fiber. Millet is gluten free These grains combine to make delicious, nutritious breads, muffins, cakes, cookies and crusts for pies and cheesecakes. The baked goods are more dense of course than processed flour products because they do contain all their nutrients. They are more fulfilling also for that reason. This texture is preferred by many to the lighter, fluffier, nutritionless products produced with white flour and sugar. A good comparison is the texture of a good whole grain bread to the mass poroduced white (spongy) bread found in the supermarket.