Helpful Score: 2
This book is great HEALTHY cookbook for kids and adults. It has a great recipe for peanut butter bars that are amazing!!!! It also has many types of healthy breads & muffins; I always keep a stash in my freezer for breakfast, lunches, & snacks. This books also takes soups & salads to a whole new level - these are some of the best selections I've seen and they are very tasty -> from sushi to spreads this book has it all!
The thing I most liked in this book is the use of powdered buttermilk I've always been a big user of it for the ease of storage, the price, & convenience - it was nice to see many more recipes using it. I pretty much use powdered buttermilk in all recipes calling for regular milk - especially pancakes!
*** If your not used to baking with (or eating) wheat flour I'd recommend using 1/2 wheat & 1/2 unbleached white flour to get used to it, because "all wheat" flour recipes produce a denser product than your probably used to. This way you can still get a healthier version of the recipe without using all white flour and you won't notice a drastic change in texture than what your used to. As time goes on you can continue to decrease the amount of white flour you use or just stick with a 50/50 mix I prefer this in many recipes that call for all wheat flour.
The thing I most liked in this book is the use of powdered buttermilk I've always been a big user of it for the ease of storage, the price, & convenience - it was nice to see many more recipes using it. I pretty much use powdered buttermilk in all recipes calling for regular milk - especially pancakes!
*** If your not used to baking with (or eating) wheat flour I'd recommend using 1/2 wheat & 1/2 unbleached white flour to get used to it, because "all wheat" flour recipes produce a denser product than your probably used to. This way you can still get a healthier version of the recipe without using all white flour and you won't notice a drastic change in texture than what your used to. As time goes on you can continue to decrease the amount of white flour you use or just stick with a 50/50 mix I prefer this in many recipes that call for all wheat flour.
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