by Camilla Perez and Lisa Flodin
Are you trying to teach your children to bake? And, do you not only want them to bake but want them to bake with whole grains? Then, this may be the cookbook for you.
The cookbook is divided up into three sections:
- Bread Fun - breads, buns, croissants, rolls
- Baking Fun - cupcakes, cakes, cookies, pastries
- Classics - biscuits, pies, scones
Each recipe features detailed directions and plenty of full-color photos showing you the step-by-step process of baking.
The authors give many helpful hints to guide you as you introduce your child to baking, including a list of good baking habits for kids such as
- Always begin by asking an adult if you can use the kitchen and make sure that they can assist you if you need them.
- Wash your hands with soap and water before you begin.
- Always read the entire recipe before you begin...
- Make sure you have all the ingredients...
- Always clean up...
The majority of the recipes feature whole grains. My experience with baking with whole grains has been limited to whole wheat flour and oats. So, there were many ingredients that I was unfamiliar with but I'm sure are common for those of you who lead a whole grain lifestyle. Just note that you will need to invest in some special ingredients to complete these recipes. In addition to wheat flour and wheat germ, you will also need rose hip shell flour, spelt flour, coarse rye flour, and/or graham flour as a number of recipes call for these specialized ingredients. Some of the recipes also call for sunflower or rapeseed oil, quark cheese, and yeast for sweet bread.
I would consider this cookbook to be a specialized baking book aimed for those families who incorporate whole grains and foods into their lives.
Disclaimer: The publisher provided me with a review copy of the cookbook, but the opinion expressed here is my own.