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 some 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!
Add healthy fibers to your breads and desserts and invest in your health with beans!
Sprache
Verlagsort
Produkt-Hinweis
Illustrationen
Maße
Höhe: 229 mm
Breite: 197 mm
Dicke: 17 mm
Gewicht
ISBN-13
978-1-5107-4628-2 (9781510746282)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Lina Wallentinson is a journalist with long experience as a food writer, specializing in diets. She works as the editor of the magazine Buffe. She is the author of Sprouts, Shoots, and Microgreens. She lives in Sweden.
