Making classic baked goods more flavorful with whole grains, nuts,
fruits, and healthy fats. Plus, tasty gluten-free, dairy-free, and vegan
options.
After more than a dozen years developing recipes for food and health
magazines and collaborating with noted pastry chefs, Genevieve Ko was
determined to create treats that were just as indulgent as their
original counterparts, as well as more full flavored and nourishing. In
a word, better. Healthful oils prove superior to butter, giving Mocha
Chip Cookies crisp shells and molten insides, liberating the citrus in
Lemon Layer Cake with Olive Oil Curd, and tenderizing Melting Walnut
Snowballs. Refined white sugar pales beside concentrated sweeteners like
pure maple syrup, brown sugar, and molasses in muffins and granola.
Pomegranate Pistachio Baklava uses reduced pomegranate syrup instead of
the usual saccharine one. Nubby flours with personality--whole wheat,
spelt, rye, buckwheat, graham flour, and almond flour--bring richness to
such desserts as Glazed Apple Cider Doughnuts. And pureed fruits and
vegetables (beets in Red Velvet Roulade with Strawberry Cream Cheese;
grated zucchini in Chocolate School Party Sheet Cake) keep desserts
extra moist.