Additional information
by Lina Wallentinson (Author), Ellen Hedstrom (Translator), Anette Cantagallo (Translator)
44 Nutritious and Delicious Recipes Using Beans, Peas, and Lentils
Beans--high in protein, fiber-rich, and full of minerals--are one of the healthiest foods around. But did you know that baking with beans improves their nutritive values? Now, you can learn to bake with beans to make delicious, gut-healthy, and vegan breads and desserts that are jam-packed with nutrition and unique flavors. Along with peas, lentils, chickpeas, and more, Baking with Beans showcases the healthy legume as the main star in a variety of baked goods. Whip up fresh nutty breads, delightful plant-based cakes and cookies, and creative pies and pizzas, as well as thirty-three gluten-free options. Learn to make:- Walnut Bread with Green Lentils
- Focaccia with Rosemary and Olives
- Braided Bread with Pistachio Pesto
- Carrot Rolls with Pumpkin Seeds
- Blueberry Bars with Cinnamon and Cardamom
- Chocolate Balls with Banana Chips
- Saffron Cake with Figs
- Coconut Lime Muffins
- Kidney Bean Brownies
- Black Bean Chocolate Chili Cookies
- And More
Author Biography
Lina Wallentinson is a journalist with long experience as a food writer, specializing in diets. She works as the editor of the magazine Buffé. She is the author of Sprouts, Shoots, and Microgreens. She lives in Sweden.
Number of Pages: 128
Dimensions: 0.7 x 9.1 x 7.6 IN
Publication Date: April 06, 2021
