Posted on January 28 2014
The skinny: Sisters Patricia Green and Carolyn Hemming, the authors of the very successful Quiona Revolution, return with their second cookbook Grain Power. It features over 100 gluten-free recipes that showcase ancient grains and super-blend ingredients.
The pros: I loved the clearly written recipes and the mouth-watering pictures. Bonus: it's big enough to stand on the counter and it stays open. The sisters also introduced some new grains into my kitchen that I had been intimidated by in the past.
The cons: Although the sisters do mention the popularity of veganism and other dietary restrictions in the introduction, they don’t offer any substitutions to make the recipes dairy-free. The cookies and banana bread call for loads of butter and eggs, but thankfully, my applesauce and veggie butter made for sufficient ad-hoc replacements.
Rip this page out: Page 169—the chocolate chip chia cookies were by far my favourite recipe. They are hearty, tasty, and easy to cook. I made these twice in one week and, with the second batch, I had them baked to soft and chewy perfection. I’ve found my new go-to cookie recipe here!
The aftertaste: A great book for carnivores and dairy eaters with gluten allergies, or for those interested in exploring gluten-free options. If you are a veggie/vegan, be prepared to make your own substitutions and drop a pretty penny!